Beet Baba Ganoush

Beet Baba Ghanoush

This bright purple baba ganoush is a delicious, different take on traditional eggplant baba ganoush. Serve with bread, veggies, or crackers.


  • 3-4 beets
  • 1-2 cloves of roasted garlic (or raw if you prefer)
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • Sprinkle of red pepper flakes
  • Pinch of salt and pepper


  1. Preheat oven to 425 degrees F
  2. Peel beets and wrap each individual beet in tin foil. Roast until soft, approximately 45-60 minutes
  3. Roast a whole head of garlic by drizzling with oil and wrapping in tin foil. Roast for 35-40 minutes 
  4. In the meantime, make the dressing by combining the tahini, lemon juice, red pepper flakes garlic, salt, and pepper 
  5. Once the beets are done, unwrap from tin foil and allow to cool enough to handle. Cut the beets into smaller pieces to make it easier to mash. Add the beets to a bowl with the dressing and mash with a fork or potato masher until combined. Or, if you have a food processor, simply add the beets and dressing to the processor and combine
  6. Place into a bowl and serve