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!

What you’ll love about this recipe:

• 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.

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.

Common Questions

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

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Baba Ganoush (Eggplant Dip)

Baba Ganoush is a Middle Eastern appetizer of roasted eggplant, garlic and tahini. This recipe is the epitome of all things delicious! Try it with grilled meats, vegetables, or as part of an appetizer plate with hummus, pita, and olives.

Course Appetizer

Cuisine Mediterranean

Keyword baba ganoush, eggplant dip

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

ChillingTime 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 88kcal

Author Lauren Keating

Ingredients

• 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

Instructions

• 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.

Nutrition

Serving: 0.25cup | Calories: 88kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 296mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg

Beets and I have been having a moment lately. Ever since I made that roast beet and citrus salad a few weeks ago, I haven’t been able to get enough of their earthy sweetness.

There’s a restaurant near us that makes a beet hummus appetizer that I’m pretty much obsessed with. I can’t go there and not order it. Since it’s the kind of place that changes their menu every few months, I knew I had to recreate it at home.

My version is definitely a winner – I might actually like it a teeny tiny bit better than theirs. I might have shed a few tears of joy the first time I tasted it.

How to make beet hummus:

For this beet hummus, you only need a few ingredients: chickpeas, beets, feta, walnuts, lemon juice, olive oil and honey. The ingredients work together to make a dip that’s earthy, sweet, salty, and insanely creamy.

Roast beets give the hummus a deeper flavor, but if you don’t feel like messing with them you can totally use precooked beets. The steamed ones from the produce section are great, but I’ve also used canned beets with a lot of success.

Add everything to your blender or food processor and blend everything together with a little water to thin it out. I use my Vitamix, and I swear it makes my hummus extra smooth.

Pour the hummus into a bowl, drizzle it with a little extra honey and feta if you’re feeling sassy, and dig in! You’re going to love it.

What to eat it with? A spoon works just fine, for starters. I’d by lying if I told you I’ve never stood in the kitchen shoveling this hummus into my mouth. But if you want to be a little more civilized, you can eat it on flatbread, crackers, or even cucumber rounds. You can also use it as a sand

wich spread (it’s amazing with turkey on a hearty grain bread) or dollop it onto a salad.

Give it a try and let me know your favorite way to eat it!

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Creamy Beet Hummus with Walnuts and Feta

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 127kcal

Author Lauren Keating

Ingredients

• 1 can 15 ounces chickpeas, rinsed
• 2 roast beets sliced (or 1 15 ounce can sliced beets, drained)
• ¼ cup walnut halves
• ⅓ cup crumbled feta cheese
• 2 tablespoons honey
• 1 lemon juiced
• 1 teaspoon olive oil
• ⅓ cup to 1/2 cup water
• Additional feta and honey for topping if desired

Instructions

• Add the chickpeas, beets, walnuts, feta, honey, lemon juice, olive oil, and 1/3 cup water to a blender.
• Turn the blender on and gradually increase the speed to high, adding additional water as needed. Blend on high 1 minute, or until creamy.
• Pour the hummus into a serving dish. Drizzle with honey and top with additional feta, if desired. Serve at room temperature.

Nutrition

Calories: 127kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 187mg | Fiber: 4g | Sugar: 8g