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Almond Baba Ghanoush

almond baba ghanoush

Get a taste of Greece when you create this creamy almond baba ghanoush. Almond butter, olive oil, eggplant, and spices blend together to create a dip ideal for pitas, sandwiches, or your favorite crackers.  

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons extra-virgin olive oil, divided
  • 2 large eggplants (about 2½ pounds each), trimmed, peeled, and cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 6 tablespoons almond butter
  • ¼ cup chopped almonds, roasted*
  • ¼ cup lemon juice
  • 2 tablespoons minced Italian parsley, plus sprigs for garnish
  • Salt and pepper to taste


1. Heat 2 tablespoons oil in a large skillet. Cook eggplant and garlic on medium heat 7 to 10 minutes, stirring occasionally, until eggplant darkens.

2.  Place eggplant, garlic, almond butter, almonds, lemon juice, parsley and remaining oil in a food processor or blender, and puree.

3. Season with salt and pepper. Place in serving bowl and garnish with parsley sprigs.

4. Serve with whole-wheat pita crisps or whole-wheat crackers.

Roasted Almonds:

1. Spread in an ungreased baking pan. 

2. Place in 350° F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning.

Note: Almonds will continue to roast slightly after removing from oven.

Source: Almond Board of California

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