Spicy Baba Ganoush

Take baba ganoush to the next level with the addition of heat and spice, courtesy of Vanns Hot Paprika and Cumin. 

Spicy Baba Ganoush

 Baba ganoush is a great base layer for flavor and spice, similar to hummus. The smoky charred eggplant, tart lemon juice, creamy tahini, and spicy raw garlic are delicious all on their own, but the addition of certain Middle Eastern spices can bring new flavors to life. Here, Vanns Ground Cumin accentuates the earthy nature of the eggplant, while Hot Paprika adds heat to the raw garlic spice. A sprinkling of Smoked Spanish Paprika at the end ups the overall smokiness. The recipe below is just a starting point - play around with the quantities and spices involved to create your own favorite baba ganoush!

Spices used in this recipe

Cumin Ground
Paprika, Hungarian Hot
Salt, Kosher
Paprika, Smoked Spanish



  1. To use a gas grill, preheat one half of burners over high for 5 minutes, covered. To use a charcoal grill, light a chimney full of charcoal - when fully lit and covered with gray ash, pour out and arrange coals on one side of the grate. Place eggplants on the cooler side of the grate, towards the heat, and grill, turning occasionally, until skin is charred and wrinkled, about 20 minutes.
  2. To use a gas stove, place eggplants directly over stove burners and light on high. Cook, turning occasionally, until evenly charred and soft. To use a broiler, preheat broiler on high and place eggplants underneath on a foil-lined baking sheet. Broil, turning occasionally, until evenly charred and soft. See, you can make baba ganoush in just about any kitchen!
  3. Allow eggplants to cool, about 10 minutes. Set a strainer over a bowl or in the sink. Remove stems from eggplants and use a spoon to separate flesh from charred skin, scooping flesh into strainer. Discard skins and let pulp drain for 5 minutes. 
  4. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, cumin, hot paprika, garlic, olive oil, and a pinch of salt, and process until all ingredients are incorporated. You can stop on the chunky side or keep going to get a completely smooth and fluffy baba ganoush - either one is delicious!
  5. Taste for salt and stir in more to taste if needed. Transfer to a serving bowl, sprinkle with smoked spanish paprika, and drizzle with olive oil.

Makes about 3 cups.

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