Lebanese Hummus & Baba Ghanoush |

Lebanese Hummus and Baba Ghanoush

Traditional Lebanese hummus and baba ghanoush, with an interview. The hummus is heavy on tahini and uses ice for a light, silky texture.

Course Side Dish
Cuisine Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people



  • 2 cups / 330 grams cooked chickpeas*
  • 1/3 cup / 125 grams tahini**
  • 4 ice cubes***
  • Juice of a lemon to taste
  • 1 small clove garlic
  • 1/4 teaspoon cumin
  • Pinch nutmeg
  • Salt to taste
  • Cayenne pepper to taste****
  • Yogurt optional*****

Baba Ghanoush

  • 2 medium aubergines
  • 1/4 cup / 80 grams tahini
  • 1 small clove garlic
  • Juice of a lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin



  1. Place all of the ingredients into a food processor and blend on high speed until smooth and slightly fluffy. Depending on the strength of your processor this can take several minutes. Serve immediately or chilled, topped with olive oil.

Baba Ghanoush

  1. Roast the aubergines on a tray in a 250C / 480F oven for 30 minutes, or char them over a gas burner for about ten minutes. Place the roasted aubergines into a bowl and the bowl into cold water to cool them quickly, and then peel (just use your hands).
  2. Place the peeled aubergines into a food processor with the other ingredients and pulse until just mixed and not perfectly smooth. Serve at room temperature or chilled, topped with olive oil and pomegranate seeds.


• He prefers to use a mortar and pestle, and like most things, it tastes better if made by hand instead of with a machine. I don't have a mortar and pestle.
• Charring the eggplants over a flame is preferable to roasting them, and the vast majority of Lebanese homes have gas stoves, so it's how baba ghanoush is made in Lebanon.
* Soak the chickpeas for 24 hours in water with a teaspoon of baking soda, and add baking soda to the cooking water as well, to ensure they're very soft.
** Use the best tahini you can get as it significantly alters the flavour.
*** The ice keeps the hummus from heating as it blends and makes it creamier.
**** Cayenne isn't traditional but a good addition nonetheless.
***** Yogurt lightens the colour and texture of the hummus. We didn't include it but Khaled usually does.