Creamy, smoky, and irresistibly rich, Baba Ganoush is a beloved Middle Eastern dip made from roasted eggplant blended with tahini, lemon, garlic, and olive oil. I love serving it as a crowd-pleasing appetizer, a healthy snack, or a flavorful spread for wraps and sandwiches.
Why You’ll Love This Recipe
I always turn to Baba Ganoush when I want something that’s both comforting and wholesome. The deep, smoky flavor from the roasted eggplants gives this dish an edge over other dips. It’s vegan, gluten-free, low-carb, and packed with plant-based goodness. Plus, it pairs beautifully with everything from warm pita to crisp veggie sticks. I also love that it’s naturally dairy-free and can be prepped ahead of time for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium eggplants
2 tablespoons tahini
1/4 teaspoon ground cumin
2 tablespoons fresh lemon juice
2 cloves garlic, minced
Salt to taste
2 tablespoons olive oil, plus more for serving
1 tablespoon chopped fresh parsley (optional)
Smoked paprika (optional, for garnish)
Directions
I preheat the oven to 400°F (200°C) and prick the eggplants a few times with a fork before placing them on a baking sheet.
I roast them for 35–45 minutes, turning occasionally, until the skins are wrinkled and the flesh feels soft.
After cooling slightly, I slice them open and scoop out the soft flesh, discarding the skins.
I let the eggplant flesh sit in a colander for about 10–15 minutes to drain any excess moisture.
Then, I transfer the drained eggplant to a food processor or bowl.
I add tahini, lemon juice, garlic, olive oil, cumin, and salt, then blend or mash until smooth and creamy.
I taste and adjust the seasoning as needed.
Finally, I spoon it into a serving bowl, drizzle it with olive oil, and top it with parsley and smoked paprika if I want extra flair.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Calories: 120 kcal per serving
Variations
When I want a twist on the classic, I sometimes add a roasted red pepper for sweetness and color. For a spicier kick, a pinch of cayenne or chopped chili does the trick. If I’m going oil-free, I simply skip the drizzle on top and blend everything with just tahini and lemon. And when I’m craving extra creaminess, I add a spoonful of Greek-style plant-based yogurt.
Storage/Reheating
I store leftover Baba Ganoush in an airtight container in the refrigerator for up to 4 days. It tastes even better the next day as the flavors meld. I don’t recommend freezing it, as the texture can become watery. I serve it chilled or let it come to room temperature—no reheating needed.
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FAQs
What’s the difference between Baba Ganoush and hummus?
While both are creamy dips, Baba Ganoush is made with roasted eggplant instead of chickpeas. I find it has a smokier, silkier texture compared to hummus.
Can I grill the eggplants instead of roasting?
Yes, I often grill the eggplants over an open flame or on a barbecue for an even smokier flavor—it’s a traditional method I really enjoy.
Is Baba Ganoush healthy?
Absolutely. I like that it’s naturally low in carbs, high in fiber, and full of healthy fats from tahini and olive oil, making it a nutritious dip or spread.
Can I make it without a food processor?
Yes. I mash the eggplant with a fork or potato masher for a chunkier texture. It still turns out delicious and rustic.
What can I serve with Baba Ganoush?
I love serving it with warm pita, veggie sticks, falafel, or using it as a spread in sandwiches and wraps.
Conclusion
Baba Ganoush is one of those versatile, flavor-packed dishes I keep coming back to. Whether I’m hosting a gathering or making a quick snack, this smoky eggplant dip always delivers. It’s easy to make, endlessly adaptable, and deeply satisfying. Once I make it from scratch, I rarely go back to store-bought versions.
📖 Recipe:
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Baba Ganoush
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Creamy, smoky, and irresistibly rich, Baba Ganoush is a traditional Middle Eastern dip made with roasted eggplant, tahini, lemon juice, garlic, and olive oil. It’s naturally vegan, gluten-free, and full of flavor.
Ingredients
2 medium eggplants
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons olive oil, plus more for serving
1/4 teaspoon ground cumin
Salt to taste
1 tablespoon chopped fresh parsley (optional)
Smoked paprika (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Prick the eggplants a few times with a fork and place them on a baking sheet.
- Roast for 35–45 minutes, turning occasionally, until the skins are wrinkled and the flesh feels soft.
- Let the eggplants cool slightly, then slice open and scoop out the soft flesh. Discard the skins.
- Place the eggplant flesh in a colander and let it drain for 10–15 minutes to remove excess moisture.
- Transfer the drained eggplant to a food processor or bowl.
- Add tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend or mash until smooth and creamy.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped parsley and smoked paprika, if desired.
Notes
Add a roasted red pepper for sweetness and color.
For a spicier version, include cayenne or chopped chili.
Skip the olive oil for an oil-free version.
Add plant-based Greek-style yogurt for extra creaminess.
Store in the refrigerator for up to 4 days; best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
