Spreads & Dips

Baba Ganoush – Eggplants + Chickpeas

Soaking time: 8 – 12 hours
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes


  • 225 g (100 g dry/1/2 cup) cooked chickpeas
  • 2 medium eggplants
  • 3 Tbsp tahini paste
  • 2 Tbsp lemon juice
  • 1 – 2 cloves of garlic
  • 1 tsp salt
  • 1/2 tsp ground coriander
  • 1/4 cup water (if necessary)


  1. Soak the chickpeas for 8 – 12 hours overnight (1:3). Rinse well it in the morning and cook for 45 minutes, or until very soft. This will add a creamier flavor to the dish.
  2. While the chickpeas are cooking, you need to cook the eggplants. Cut the eggplant in half, make a lot of punctures with the fork and a few cuts inside each half of the eggplant and brush with olive oil on all sides. Bake for 30 minutes 200℃ (392°F). Peel the flesh with a fork.
  3. As soon as the chickpeas become soft, you can peel them of the white film-peel, this will give more creamy texture. You can simply rub the chickpeas between your hands and then the film will easily come off.
  4. In a blender, beat all the ingredients until a creamy texture, if it is very thick, then add 1/4 cup of water.
Category: Spreads & Dips

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the tag @lemoncookcom


Lemon Cook

Simple recipes of healthy and delicious food

Hi, my name is Nastya! Welcome to the Lemon Cook, the website where I share my favorite recipes of healthy and delicious food.