Spicy Baba Ganush 


1 medium-large eggplant, peeled and diced (3 cups)

5 tbsp Original Fun Tahini 

1 tbsp olive oil 

1 tsp cumin 

Sea salt to taste

Optional: Pomegranate seeds


Preheat oven to 425 degrees. Line a baking sheet with foil, or cooking spray. Lay out diced eggplant on baking sheet and lightly season with sea salt. Bake for 25-30 minutes. Carefully remove from oven when edges are browned. Scoop into a blender with tahini and olive oil and blend until smooth. Sprinkle with pomegranate seeds, optional for color. 


Use as a dip or spread.

spicy Baba Ganush

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