Baba Ganoush Recipe – Eggplant Dip

Making this baba ganoush recipe, an amazing roasted eggplant dip, at home is so simple. Serve with vegetables, sliced bread or baked pita chips. Jump to the full baba ganoush recipe now or read on to see how we make it.

Whenever we’re at a restaurant that serves baba ganoush, we just have to order it. Not only is it one of our absolute favorite things to order at a restaurant, it’s easy to make, too.

Baba Ganoush Recipe with Video

Simply roast whole eggplants and let them cool. Then, mix with a combination of tahini (sesame paste), lemon juice, garlic and other flavors. It’s divine.

Smooth Hummus RecipeYou May Also Like This: Try making homemade hummus. Take a look at our Better Than Store-Bought Hummus Recipe. Or, check out our Roasted Red Pepper Hummus.

Our Baba Ganoush Recipe Tips

Making this recipe at home is easy, just keep these tips in mind:

Don’t Skip the Tahini

Tahini is a sesame seed paste with a consistency similar to almond or peanut butter. You’ll often find it used in hummus, salad dressings and dips. It can be found in most grocery stores. Just look near the international or Mediterranean foods and we bet you’ll find it. You can also buy it online.

Homemade Tahini RecipeDid you know you can make tahini at home? It’s very simple and lasts up to a month in your refrigerator. Here’s our recipe for making enough tahini for two batches of our hummus: Quick and Easy Tahini Recipe.

If you’re not a fan of tahini, try reducing the amount called for in the recipe — use 2 tablespoons instead of a 1/4 cup.

For a Smoky Flavor, Lightly Char the Skins

You’ll notice in the recipe below that we ask you to turn the broiler on. This is so we can lightly char the outsides of the eggplant, adding a smoky flavor. After 5 minutes or so, we switch the oven from broil to bake and continue to roast the eggplants until softened.

Baba Ganoush Recipe - Amazing Roasted Eggplant Dip

See how soft the flesh gets after roasting?

Make a Double Batch

One of the best (and most annoying) things about baba ganoush is that while it tastes great right after making, it tastes even better after a day or two in the fridge.

We just do not have patience to wait that long and it’s unlikely there will be any leftover for us to save after making just one batch. So we make two. This way, we get the benefit of time, but still get to enjoy a whole batch the same day we make it.

Baba Ganoush Recipe - Amazing Roasted Eggplant DipRecipe updated, originally posted October 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.4 from 26 reviews
Baba Ganoush Recipe - Roasted Eggplant Dip
Prep time
Cook time
Total time
We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. Take a look below in the notes section for how to make them. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion? Make two batches, you won't regret it.
Created By:
Yield: 6 (1/3 cup) servings
You Will Need
  • 2 medium eggplants (about 2 pounds or 900 grams)
  • 1/4 cup (60 ml) tahini, see our homemade tahini recipe
  • 1/4 cup (60 ml) lemon juice
  • 2 to 3 garlic cloves, finely minced (see note)
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon olive oil, optional
  1. Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
  2. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
  3. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
  4. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
  5. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.Baba-Ganoush-Recipe-Step-2
  6. Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins).Baba-Ganoush-Recipe-Step-1
  7. Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.
Notes and Tips
1. Garlic: We enjoy the extra kick garlic gives here. The tahini stands up very well to the garlic. If you’re not sure you want to use three cloves, reduce it to two or even one clove.

2. Tahini: Tahini is a paste make from ground sesame seeds. You can find jars sold in most grocery stores. Look where international foods are sold. You can also buy it online or easily make tahini at home yourself.

3. How to Make Baked Pita Chips: Cut 2 to 3 pitas into wedges. Add to a baking sheet and bake in a 375 degree F (177 C) oven until lightly browned and crisp; 7 to 10 minutes.

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85 comments… Leave a Comment
  • Marcia March 27, 2016, 8:42 pm

    Great recipe. Liquid smoke is a good addition. Although it doesn’t impart flavor, adding dried parsley flakes makes it pretty. Commercial varieties are made with mayonnaise, so they appear “whiter.” This freezes beautifully. It’s the only way to keep from overindulging! Thanks!! 5 stars

  • Ede March 25, 2016, 6:25 pm

    Soo amazing! I made it last night to use up the eggplants from my garden, and everyone loved it. Love the zingy lemony garlic flavour with the smokiness of the eggplant. I did add a little more lemon and about 5 cloves of garlic 🙂 Thanks so much for your fab recipe.

  • Jillian Freeman February 6, 2016, 3:55 pm

    Loved the recipes, so easy to do once shown how.
    Gluten free too.
    I have it with a baked potato instead of bread,Thankyou.

  • Erin February 3, 2016, 10:23 pm

    I’m so confused because everyone here seemed to make this work and mine completely flopped. I poked holes in my eggplants with a fork, broiled on high for two minutes and then baked at 375 for 30 minutes. They were still hard. So I put them in for ten more minutes. Then ten more minutes. Then ten more minutes. Each time I checked, they were slightly softer but not nearly as soft as yours looked in the video. After literally an hour and a half, I finally gave up. I let them cool and cut them open and the flesh still wasn’t soft enough to scoop out, so I ended up scraping it out in big chunks, and then having to put everything in my food processor. It ended up not tasting very good. What did I do wrong??

    • Joanne May 18, 2016, 1:28 pm

      Hi Erin, we are sorry the recipe didn’t work out well for you! How large were your eggplants (they do range in size and using larger eggplants would lead to a longer baking time). The flash really does need to be a soft as possible for the recipe to come together and taste good.

    • Dinkar May 23, 2016, 12:52 pm

      I think the problem may be the quality of the eggplant. If the eggplant is not fresh, it often does not roast properly or even roast at all. Although I haven’t made this recipe yet, I have had this problem with Indian recipes involving roasted eggplant. So I try to get the freshest eggplant usually local produce from Whole Foods/Wegmans. Of course, if you canpick your own eggplant from your garden, more power! By the way, I love Baba Gannouj – what a fine dish!

    • Karena July 4, 2016, 7:16 pm

      You have to bake it longer. This recipe says 350 but I think you can go up to 400 or 420 and bake till totally deflated. It takes me an hour or more.

  • Amanda West February 1, 2016, 8:17 pm

    This was soooooo wonderful. I just made it tonight as an appetizer while I’m waiting for dinner to finish cooking. It is just perfect. Thank you so much!

  • Dee Dee January 17, 2016, 11:30 am

    How many days can I leave the baba ganoush in the fridge?

    • Joanne May 18, 2016, 1:29 pm

      It should be okay up 3 to 5 days.

  • Ruth January 3, 2016, 11:54 am

    I made this recipe for the first time and decided to use the blender. Big mistake. Not because of the texture, I didn’t mind that, but because of the flavor. I later found out that blending the seeds turns the baba ganoush into an EXTREMELY BITTER paste. Had I known before…

    • Joanna January 19, 2016, 9:46 pm

      Hi Ruth,

      I’m a chef, and I’m in the middle of trying this recipe for a client I’m cooking for tomorrow.
      Saw ur comment and wanted to offer some tips.

      1. When u buy eggplant, choose the firmer ones. When an eggplant is soft, there’s a chance it could be bitter. Although a firm eggplant may also be bitter. One way to save ur babaghanouj next time is to taste your eggplant after roasting it to make sure it’s not bitter. Another tip when making any eggplant dish is to slice it into rounds, sprinkle some salt on both sides, place it on a baking sheet and keep the baking sheet elevated so when the water starts to form, it drains down towards the bottom of the baking sheet. After about an hour or so, you’ll see a small puddle of water will have formed on the bottom of the baking sheet. Then u can rinse the salt off the eggplant, dry it with paper towel, and then use it in your recipe.

      2. Tahini naturally has a slightly bitter taste, so do sesame seeds. However there are better brands of tahini out there that are less bitter. I now only buy Lebanese tahini, because I think they make the best tahini. The brand I use is called “Alkanater”. It’s likely that you won’t find this brand in your city. If u have to make ur own, try to find the best quality sesame seeds you can, or try a few different kinds of sesame seeds (small pkg so it’s not too expensive), and make your choice. Here is a site where a cook tested out other brands of tahini based on bitterness level.

    • Vicki May 13, 2016, 6:48 pm

      Ruth, Why give “their” recipe only a one star. It’s not their fault that YOU didn’t follow their directions to just mash it up with a fork.
      Kinda of an unfair rating, don’t you think?

    • Julie June 28, 2016, 11:21 am

      What a mess. Didn’t turn out, I wasted a perfectly good eggplant along with my time. Now I have a very messy kitchen to clean and very expensive food to throw out.

      • Joanne June 30, 2016, 1:24 pm

        Hi Julie, we are sorry the recipe didn’t work well for you.

  • John November 13, 2015, 2:22 am

    Great recipe and so easy, although I find I have to cook the eggplant up to 45 minutes. Tahini and hummus are also GREAT!!

  • Alla November 11, 2015, 12:53 am

    Made this today and OMG this is SO good. Definitely will be making again! Thank you for this recipe

  • Kai October 20, 2015, 10:05 am

    Hi! I love your site! Your hummus and tahini posts are my go-to recipes. I have a question though, I noticed that everytime I mix tahini with lemon, it clumps up. I’d have to add a lot of olive oil for it to get into the right consistency when I make hummus. Now I’m a bit hesitant with baba ganoush since it doesn’t involve olive oil in the mix. Does this happen to you too? Or am I doing something wrong with the tahini? 🙁

    • Joanne December 22, 2015, 1:32 pm

      You are not doing anything wrong. Sometimes you just need a little extra moisture to think it out. This should not be a problem in the Baba Ganoush.

      • Cheryl December 23, 2015, 4:41 pm

        Hi Joanne. Made the baba ganoush today. Going to bring it to a friend’s house on Christmas Eve. Had to make my own tahini. Couldn’t find it in my supermarket but it was very easy to make with the sesame seeds. When I read some reviews of it, I was not convinced that it was that good. OMG!!! It was better than good. Sooooo delicious! Would definitely make it again. Thanks!

  • Otis October 12, 2015, 3:40 pm

    Instead of salt I tried a little squirt of Amino Acid and that added to the smokiness of your wonderful dish! Thank you!

  • Kerri September 27, 2015, 9:24 pm

    All I can say is that I’m SO very happy that I, in my search for “Baba Ghannouj Recipes”, clicked *this* link first. So freakin’ delicious!! 🙂

  • Kitty August 16, 2015, 4:23 pm

    Best baba ganoush recipe and really easy to follow instructions – I come back to this time and time again to make it!

  • Jim August 14, 2015, 4:15 pm

    Do you start with the eggplants in broiler/bottom drawer of oven, and then move to the main oven compartment?

    “Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
    Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
    Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
    Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.”

    • Adam August 18, 2015, 2:09 pm

      Hi Jim, We broil the eggplants to char the skin first then we switch the oven from the broiler setting to bake (at 375F).

  • Sarah July 16, 2015, 10:35 am

    Love it! Thanks so much for sharing! From the Philippines!

  • Ann M. April 18, 2015, 3:08 pm

    This recipe was delicious! I love eggplant and this was SO easy. I made my tahini and roasted my eggplant in the oven while toasting the sesame on the stove. The whole thing came together in under 45 minutes and impressed my friends who came over a little later.

  • Ann M. April 18, 2015, 2:57 pm

    I made my own tahini, which is super easy. Just lightly toast some white sesame seeds on an oven sheet or stove top in a heavy pan. Grind warm seeds in the blender or food processor and drizzle in olive oil until you have a paste resembling the consistency of natural peanut butter. That way you can make only what you need.

  • Denise April 18, 2015, 3:04 am

    one word wow… Made this for the first time last week, making it again this week, and probably every week for the rest of my life.. Amazing tastes, textures . Definitely better the next day. Not that I had much left the next day

  • Jenny Le Bris March 14, 2015, 10:09 pm


  • Maria January 19, 2015, 9:17 am

    Can Baba ganoush be frozen? How long will it last in the refrigerator if it can’t be frozen??

    • Adam March 2, 2015, 2:49 pm

      You should be able to freeze it just fine. As far as refrigerating it, we’d keep it in the refrigerator up to 3 days.

  • annie December 19, 2014, 2:28 pm

    This is a special dish for me, thank you for the recipe. Have eaten this so often when out east, always miss it when I come home. No broiler, so I used the very hot oven method to start with. Worked really well.

  • gaby October 12, 2014, 5:29 pm

    Should I use the raw tahini or the one ready to eat?

    • Joanne October 23, 2014, 11:35 am

      You should be able to use either based on your taste preferences.

  • Lucy September 20, 2014, 9:41 am

    Is it possible to freeze or jar extra baba ganoush?

    • Joanne October 23, 2014, 12:01 pm

      You should be able to freeze it — then when you thaw, give it a good stir.

  • Lucy September 20, 2014, 9:39 am

    Have always loved eggplant dishes and this sounds wonderful. My garden has an abundance of eggplant right now and I was wondering if this can be frozen or jarred.

  • Linda September 18, 2014, 12:37 am

    Such a great low carb dish. I will be growing eggplant next year! Thank you for sharing!

  • Michelle M September 15, 2014, 3:00 pm

    OMG! That is the most amazing thing I have EVER tasted! Thank you Thank you Thank you!!

  • Robert Toby September 11, 2014, 5:20 pm

    second time I’ve made this. first time was with the Japanese eggplant, this time with small white skinned and seems good. thanks

  • lyn white September 10, 2014, 10:59 am

    I tried this recipe today but didn’t have lemon juice so I used lime juice. It still turned out great. I also put it in the food processor to make it smooth. I’m not big on chunky dip. I will be making this for family gatherings from now on!

  • SandyMae August 31, 2014, 7:03 pm

    Oh my baba ganoush turned out just miserable. It’s bitter and runny. I’ll try baking longer next time but wondering why it was bitter?

    It’s not like the stuff I get at the market… Curious of what the big difference is.

    • Joanne October 23, 2014, 12:12 pm

      Oh no! It’s possible the eggplant you used was just bitter? So sorry it didn’t work out well for you.

  • Leann August 29, 2014, 12:56 pm

    This is a great recipe. I made it yesterday. There was a lot more liquid from the eggplant than I expected. I ended up putting them in my collander. Also, mine turned out darker than your picture. Do you have any recommendations for that? More tahini, maybe? Thank you so much for posting. It was delicious!

  • Carmen August 18, 2014, 12:34 pm

    Just started trying by own Baba Ganoush after loving it for years. Mine turned out a little runny, maybe I should try to drain the eggplant after roasting (or roast longer?) Never would have guessed to add cumin, not sure if I liked the cumin. I’m wondering about size of eggplant, my home grown eggplant are not much bigger than my hand. I cut the other ingredients in half, seemed okay but any other advice for me from others’ experiences?

    • Joanne August 19, 2014, 9:44 am

      Hi Carmen, We’d try roasting the eggplant a little longer next time, especially if they are larger in size.

  • Terry July 31, 2014, 7:27 pm

    Yummmy! Thank You for sharing your delicious baba ganoush recipe with us, I just topped my warm millet with this heavenly, creamy, delectable baba ganoush with a sprinkle of Sumac & all I can say is WOW~OMGosh! I roasted my small eggplants on my gas stove top on a low flame, it took quite awhile, but it was so worth it (it’s 105 temp. here in CA. & I did not want to turn on my oven). From now on I will roast my eggplants this way. Thanks Again!

  • John C July 6, 2014, 7:12 pm

    This closely matches my usual recipe! I have been adding a 1/4 tsp of citric acid crystals (used for canning) to keep the mixture from turning gray. Works great! Try substituting or adding fresh cilantro or basil or even mint for variety. A dash of paprika in a “dent” on top, then filled with pungent EVOO makes an attractive presentation.

  • Theunis de Winnaar June 4, 2014, 6:44 am

    Thank you so much for the lovely recipe,will try the Baba Ganoush
    soon.Regards Theunis from South Africa

  • Jill May 20, 2014, 6:34 pm

    In a pinch for time, I used 32 ounces of canned fire-roasted pureed eggplant.
    Delicious recipe, thank you!

    • Joanne June 20, 2014, 2:08 pm

      Great, we’re glad you were able to find a shortcut!

  • Valarie Wise May 16, 2014, 3:33 am

    Hi, I love your website and have bookmarked it for more recipe-trying. I made this and it turned out great. Yum. I made it with Japanese eggplant, which are much skinnier than the Italian kind, so thought I’d leave a comment for others who may be using them, too. I don’t have a food scale, so I had to estimate on how many I’d need (by lifting a bag of rice that was about a pound). Turns out that seven of these eggplant were perfect when I split the recipe in half, so for the full recipe I’d say 14 or 15 of the Japanese variety would work. I added a bit more lemon that the recipe calls for, and it tastes perfect to me. Thank you for the great recipes. Your website is fresh and easy to navigate.

    • Joanne May 16, 2014, 11:11 am

      We’re glad you’ve found us! Thanks for sharing your experience with using Japanese eggplants in this recipe — we’re sure others will appreciate the tips 🙂

  • Stacey April 30, 2014, 9:21 am

    With regards to the 2 T of parsley in this baba ganoush recipe, is that 2 T of dried or fresh parsley?
    Thank you.

    • Joanne May 16, 2014, 12:07 pm

      Hi Stacy, we call for fresh parsley in this recipe. If you don’t have it, just skip it. I’ll add the word “fresh”to the recipe now to eliminate further confusion. Sorry about that!

  • Leigh April 24, 2014, 2:30 pm

    truly a beginner here. I just pulled my eggplant out and now I wonder, should I have roasted it flat side down? there’s a hard “top” on them now. And what about the seeds? do they go in as well??

    • Joanne May 16, 2014, 12:28 pm

      Yep, the seeds go in. Just cut through the hard skin and scoop everything out.

  • kylie March 28, 2014, 7:39 am

    I have made this tonight.. egg plants cooling at the moment. Really quiet easy. Smells delish!
    I cant have garlic so have substituted for garlic infused oil so hoping this works…
    ive been stuck finding a dip at the shops as all include garlic so hoping this ones a winner!

    • Joanne April 3, 2014, 11:00 am

      Hope you love the final product — this is one of our favorites.

  • Gwynn March 23, 2014, 1:31 pm

    has anyone tried roasting the garlic as well?

    • Jen May 12, 2014, 12:20 am

      I just made it and roasted the garlic along with the eggplant. Yum!! Also, the fork was taking too long so I just smoothed it all in with my fingers, which has given it a nice rustic (read lumpy) texture, which I like.

      • Joanne May 12, 2014, 5:36 pm

        We like it to be pretty lumpy anyway! Glad you enjoyed the recipe.

  • Talula March 6, 2014, 11:29 am

    Can’t wait to make this recipe, looks super tasty! But I’m curious as to what temperature I should use for the broiling step? Thanks 🙂

    • Joanne March 17, 2014, 4:45 pm

      500 to 550F should do it … or, if your oven has a “broil” feature, use that.

  • Emily March 5, 2014, 12:20 pm

    I made this two days ago and it is amazing! Thank you for the wonderful recipe. 🙂

    • Joanne March 17, 2014, 4:59 pm

      Awesome! So glad you enjoyed it.

      • Mohara May 21, 2014, 11:16 am

        Hi Joanne, been reading about baba ganoush and the super response you have received! Could you send me your recipe? Love to try it! Cheers, Mohara

        • Joanne June 20, 2014, 2:10 pm

          Hi there, the recipe can be found in this post above the comments. Thanks!

  • Alisande March 4, 2014, 8:49 pm

    If you use the steaming method, you can add a tiny amount of Liquid Smoke to get the smoky flavor.

    • Joanne March 17, 2014, 5:02 pm

      You could try it — bet it will work.

      • George Nasrallah March 6, 2015, 2:10 pm

        This is very similar to my family’s recipe. I add a few drops of liquid smoke flavoring even when I char the skins. Delicious.

  • Anne Tait February 6, 2014, 12:32 pm

    This is a fine recipe for baba ganoush, but I have a ‘dirty little secret’ that saves so much time and effort — instead of roasting the eggplants I just STEAM them for 7 – 10 minutes in a double boiler with holes or a vegetable steamer, cool a bit, then easily peel off the skin. This is SO easy to do, and although, yes, you don’t get that nice roasted smokey flavour, it’s otherwise just about the same. I am a movie producer and a writer, and have a heavy work load… this method is so much faster and easier … and almost equally delicious.

    • Joanne February 26, 2014, 12:49 pm

      Great tip Anne!

    • V July 27, 2014, 3:16 pm

      To do this fast and still get the charred, smokey flavour, char the eggplant right on the gas burner of your stove or over a bbq grill until skins are charred and eggplant is starting to soften. Place in glass bowl and microwave a few minutes until flesh is softened. Drain excess juice and then follow the above recipe.

  • Valerie January 26, 2014, 5:15 am

    Oh. MY. Lord! I have been missing out my entire life! This recipe was Ah-MAZING! Been a vegetarian for 21 years and always liked Baba Ganoush but was told it was made using Hummus, not tahini. I never tried to make it. I am ashamed to admit I made it for the first time, using this recipe. Loved the images, so out of other recipes, I chose this one. The only thing I omitted was the cumin (didn’t need it at ALL) and the lemon juice. I did use a splash just because, but it didn’t need it. I did add a little bit of Hummus, just cause.. AND WOWZA! You were right! The smoky flavor really does penetrate into the flavors!!!! I didn’t believe you. hahah. This is being Pinned. And I plan on making more this afternoon.
    * Also Thanks for the Tip to make EXTRA. I did. and it still went within 12 hours.
    * Maybe the Tip should be, “Make Extra, EXTRA!”.

    • Joanne January 30, 2014, 12:43 pm

      Haha, yes … definitely make extra!

  • N November 5, 2013, 9:33 am

    I have to say this is the best recipe I’ve tried so far for the Baba Ganoush, I am Egyptian so when I say it’s good… it’s Good!! I added a bit more Tahini and Salt. I also garnished it with Pomegranate seeds because I like the contrast between the sweet and salty. And served it with toasted Pita Chips (cut the Pita to chips, drizzled with olive oil, salt & sumac and toasted in the oven for 8 min). YUM!!

    • Mary April 5, 2015, 4:17 pm

      How much pomegranate seeds do you add? Also, at what oven temp do you toast the pita bread? Thanks in advance.

  • Dragonfruit Mag October 8, 2013, 1:22 pm

    Very neatly explained. I’ve posted about Hummus (a similar recipe but based on chickpeas) and wanted to try Baba Ganoush, so I’ve included the link to your recipe in my post.

  • Tanya Phillips October 6, 2013, 5:18 pm

    I’ve been wanting to try baba ganoush, thanks! 😀

  • Sue Theriault October 6, 2013, 1:08 pm

    Can you tell me how long I can keep Tahini? The only size they have in the store is a large jar (approx. 16 oz), I use about a 1/4 of it and end up getting rid of it. I just don’t use it that often.

    • Joanne October 7, 2013, 6:01 pm

      We keep ours refrigerated and it lasts for months. Think of it like natural peanut butter.

    • sc December 2, 2013, 7:43 pm

      you can make HUMMUS too with tahini, its garbonza bean paste, pretty much with the same ingredients. tahini is very strong tastewise. you could probably make several batches of baba ganoush and hummus with one jar.


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