Baba Ganoush and Homemade Pita Chips

Baba Ganoush and Homemade Pita Chips

In the past few weeks I have been receiving an abundance of eggplant in my weekly farm share box. Normally, I would love to brainstorm dinner possibilities to incorporate this vegetable. But, for the past few weeks I have been doing various meal delivery services (more to come on these in a few weeks) to cut down on time on weeknights. I couldn’t let the eggplants go to waste but, I was in no need to extra produce. I decided to whip up a healthy snack with them instead. So here comes some Baba Ganoush with snacking pita chips!

Baba Ganoush is a popular Greek dip. It’s creamy but has no dairy. It’s actually only 3 main ingredients; eggplant, tahini, and olive oil. While it is simple it yields a tempting result that tastes good on just about everything. I paired mine with some simple homemade whole wheat pita chips that I will also share.

One note for this recipe is that it is really a non-recipe. What I mean by this is that for each time I have made it my “measurements” have been a little different. The recipe doesn’t seem to suffer from not being exact. I call below for a medium eggplant. I know this will vary depending on what your store has. That’s ok, just adjust the tahini and oil accordingly. I also just tend to eyeball the tahini, olive oil and spices. I take small bites after pulsing and make any changes I see are needed. It’s really all a matter of your personal taste!

Have a little fun with the recipe:

  • Add pine nuts to top it off
  • Pair with some roasted red peppers
  • Or top your sandwiches with the dip

It’s my recipe, your way!


…all for the love of the dish


Baba Ganoush and Homemade Pita Chips

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 2 cups dip


  • For Baba Ganoush:
  • 1 medium eggplant
  • 1/3 cup tahini
  • ¼ cup olive oil (for dip)
  • 2 tbsp olive oil ( for brushing eggplant)
  • ½ tsp salt (for dip)
  • ¼ tsp salt (for eggplant)
  • ½ tsp pepper
  • ½ garlic clove, smashed
  • For Pita Chips:
  • 8 mini pitas (or 4 full size)
  • 2 tbsp olive oil
  • ½ garlic clove, smashed
  • ¼ tsp salt
  • ¼ tsp pepper


  1. For the Baba Ganoush:
  2. Peel and slice the eggplant. The slices should be fairly thin, maybe a ¼ to ½ inch thick. Lay out on paper towels and sprinkle the eggplant with salt. Let sit for 5 minutes.
  3. Set your oven’s broiler to high. Place the eggplant slices on a baking sheet and brush with olive oil. Cook for 5 minutes or until lightly browned. Remove and let eggplant cool completely.
  4. Add the eggplant slices, smashed garlic, tahini, olive oil, salt and pepper to a blender or food processor. Pulse for 30 seconds or until smooth. Taste and adjust accordingly. Cool in the refrigerator for about 15 minutes before serving.
  5. If you would prefer a looser dip add a little more oil. If you want a little more stiffness to it, add some extra tahini.
  6. For the Pita Chips:
  7. Turn oven to 400 degrees
  8. Cut pita into quarters. Add them all to a large ziplock bag. Add the oil, smashed garlic, salt and pepper to the bag as well. Shake well until all pieces are coated with the mixture.
  9. Line a baking sheet with the pita chips. Bake for 12 minutes or until lightly browned.
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  1. lyn peel
    July 27, 2017 / 9:41 pm

    How are the pitas made without wheat please? I’m new to being completely vegan and unable to eat either wheat or dairy. What sort of flour can one use to make pita? I have some Teff flour …will that work?
    Thank you

    • Missy Somers
      July 28, 2017 / 10:45 am

      Hi Lynn-The pitas in this recipe are actually store bought and then just brushed with olive oil and spices. So you could either purchase vegan pitas and do the same process or find a good recipe withouth wheat to use as a replacement. Hope this helps! Enjoy 🙂

      • lyn peel
        July 29, 2017 / 9:56 pm

        Thank you.

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