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ROASTED EGGPLANT, TAHINI, LEMON JUICE, GARLIC, SPICES, SALT
Locally sourced Haig's baba ghannouge is delish. A favorite of San Franciscans for decades, the star of their baba ghannouge is the regal eggplant. They use eggplant that’s been roasted until its smoky and delicious, and then mix it with rich tahini, zesty lemon, garlic and spices. Serve as a dip or make a wrap: just spread on flatbread, top with chopped tomatoes, cucumber and lettuce, and go.
Not a week goes by that we don’t run into someone who fondly remembers our little neighborhood food store on Clement Street in San Francisco, California. “Are you that Haig’s? I ate your hummus every day!” James Beard was a regular customer. Robin Williams was a fan.
Soon stores throughout the city came asking if they could sell our homemade Mediterranean foods, too. We love sharing our products because the recipes are so dear to us. They come from our own family, and they’re what generations of us have grown up eating every day. So we found a bigger kitchen and started making bigger batches.
Today, you can find Haig’s classic Mediterranean foods at grocery stores and specialty food shops across the nation. But what we’re most proud of is that we’re still a family company making food the same way our ancestors did. Every product is handcrafted using the freshest, natural ingredients possible and never, ever any shortcuts. We wouldn’t have it any other way.
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