Baba Ganoush is a flavorful Middle Eastern spread made with roasted eggplant. This dip is rich and creamy, with a slightly smoky flavor. What a great way to eat your veggies!
This baba ganoush recipe will be the star of your next get-together
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is an eggplant based dip commonly enjoyed throughout the Mediterranean region. Its popularity has spread far beyond its origins and its become a staple in kitchens across the world.
It’s one of our all-time favorite dips, and a great addition to any appetizer spread, from a fancy holiday soiree to a casual backyard cookout.
Baba ganoush is traditionally made by roasting eggplant over an open flame, but we’ve found that a broiler or grill works just fine. Made with just a few simple ingredients and an irresistible blend of garlic, tahini and lemon juice, it has a smoky, earthy flavor that we can’t get enough of!
- Naturally low carb – Baba ganoush is similar to hummus, but since the base is made from eggplant instead of beans, it’s naturally low carb.
- Vegetarian/Vegan – This is a vegetable based dip made with simple, whole food ingredients that you can find in any grocery store.
- Versatile – Enjoy this roasted eggplant dip with pita wedges or vegetable sticks, or use it as a spread on a sandwich or wrap or even as a unexpected way to top off a grain bowl.
Ingredients You’ll Need
One of my favorite things about baba ganoush is how simple and fresh the ingredients are! To make it, you’ll need:
- Eggplant. One large globe eggplant (about 1 1/2 pounds) will make about 2 cups of dip.
- Tahini. Tahini is a paste made from sesame seeds that give this baba ganoush its traditional nutty flavor. Look for it in the international aisle of your supermarket. Sometimes it’s also by the peanut butter!
- Garlic. I like the kick that raw garlic adds to this homemade baba ganoush, but you can roast the garlic cloves along with the eggplant for a roasted garlic variation.
- Parsley. For a pop of bright, fresh flavor.
- Lemon Juice. For acidity.
- Salt. A generous pinch of kosher salt helps bring the flavors together and seasons this recipe perfectly.
- Olive Oil. For a little extra fat and a velvety texture.
- Smoked Paprika. To really highlight and enhance the smokey, charred flavor of the eggplant.
Baba Ganoush is very similar to another Greek eggplant dip called melitzanosalata. It’s basically the same thing, but without the tahini!
How to Make Baba Ganoush
Step 1: Char the eggplant. The first step to making baba ganoush is to char the eggplant under the broiler on on a hot grill. I used my countertop oven for this recipe, so I cut the eggplant in half lengthwise to make it fit better.
Step 2: Blend it up. Once the eggplant skin is charred, you’ll scoop out the tender flesh blend it with the rest of the ingredients. You have a few options here: Mix everything together by hand for a rustic dip with more texture, or blend it in a food processor until it’s perfectly smooth, like hummus. I also love using my minichop, which results in a texture somewhere between the two. Best of both worlds!
Step 3: Chill out. Let the dip chill for a bit. This gives the flavors some time to meld together.
Step 4: Top it off. Swirl some olive oil over the top and sprinkle on some smoked paprika or cumin for even more flavor.
How long will it last?
Store leftovers in an airtight container in the refrigerator for up to a week — if you don’t finish it sooner!
Can I freeze it?
Unfortunately, this recipe doesn’t freeze well. Luckily, it’s super easy to make whenever you get a craving!
How else can I dress it up?
I kept this delicious recipe simple with just a little olive oil and smoked paprika, but you can also top it off with toasted pine nuts, crumbled feta, or even cooked ground lamb!
More Mediterranean recipes you’ll love
- Cauliflower Tabbouleh Salad
- Roasted Red Pepper Hummus Pizzas
- Instant Pot Hummus
- Beet Hummus with Walnuts and Feta
- Cobb Salad with Hummus Vinaigrette
- Homemade Loukaniko Style Sausage
- Millet and Chicken Greek Salad
- Homemade Tzatziki Sauce
Baba Ganoush (Eggplant Dip)
- 1 eggplant (about 1 ½ pounds)
- ⅓ cup tahini
- 2 cloves garlic minced
- 1 lemon juiced
- 1 teaspoon kosher salt
- ¼ cup fresh parsley finely chopped
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
- Grill or broil the eggplant for 15 minutes, until the skin is charred and the flesh is tender.
- Scoop out the flesh of the eggplant and discard the peels. Add the eggplant, tahini, garlic, lemon juice, and salt to a large bowl or the bowl of a food processor. Mix or process until thoroughly blended.
- Stir in the parsley.
- Transfer the baba ganoush to a serving dish. Cover and refrigerate for at least 30 minutes.
- Before serving, drizzle with olive oil and sprinkle with smoked paprika.