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This fresh and flavorful baba ganoush is made with roasted eggplant, tahini, lemon juice, and garlic, then blended until it’s smooth and creamy for the perfect dip or spread.
What is Baba Ganoush?
Similar to chickpea-based hummus, baba ganoush is a creamy Mediterranean and Middle Eastern dip or spread. It’s often served with pita bread, pita chips, crackers, chips, hunks of a sliced baguette, or fresh vegetables.
- Flavor: With smoky, earthy flavor and a light, creamy texture, this dip is perfect as a spread or appetizer.
- Skill Level: This dip is so easy to make! Just roast, blend, season, and serve.
- Prep Note: Use leftover grilled or roasted eggplant.
- Serving Suggestions: Scoop it up with homemade crostini or make it the centerpiece of an antipasto platter.
- Freezing: Baba ganoush freezes beautifully and thaws quickly for last-minute gatherings and get-togethers.
Ingredient Tips for Baba Ganoush
- Eggplant: Low in calories, high in fiber, and rich in vitamins, eggplant is the perfect foundation for this simple baba ganoush recipe. Look for firm, unblemished eggplants without any bruises or tears. Chinese or Japanese eggplants are the perfect variety for cutting into uniform slices.
- Seasonings: Baba ganoush gets its classic flavor from the tahini, lemon juice, garlic, and a hint of red pepper flakes. You can buy or make your own tahini.
- Variations: No tahini? Use Greek yogurt, cashew, almond, or sunflower butter instead. Smoked paprika, cumin, or a little Cajun seasoning will also enhance the flavor of homemade baba ganoush.
- Garnishes: Sprigs of fresh thyme, rosemary, or basil can all be used. Pomegranate seeds, pumpkin seeds, and toasted walnuts add a pop of color and flavor to this simple recipe.
- If using fresh lemon juice, zest some of the peel to use as a garnish.
- For the best results, pulse the dip briefly, taking care not to make it too smooth (it will get watery).
- For a chunkier texture, try mashing the eggplant by hand instead of blending.
- Chill the baba ganoush in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
Dip, Store, Repeat
Keep leftover baba ganoush in an airtight container in the refrigerator for up to 3 days. Stir and add a little fresh lemon juice to bring the flavor up again before serving. Freeze portions in zippered bags for up to one month and thaw in the refrigerator (it will be a bit watery).
Serve in the cap of a grilled portobello mushroom, or as a spread on a turkey wrap for a portable workday lunch.
Delicious Vegetarian Dips
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Baba Ganoush Recipe
Baked eggplant, tahini, and garlic come together for an easy baba ganoush recipe. It's perfect with pita, crackers, or veggies.
Prep Time 10 minutes
Cook Time 45 minutes
Cool Time 20 minutes
Total Time 1 hour 15 minutes
Preheat oven to 400°F.
Poke eggplant with a fork and bake directly on the rack until tender, about 45-50 minutes.
Cool and peel the eggplant.
In a food processor or blender, place eggplant, tahini, lemon juice, and garlic. Process until smooth.
Stir in parsley & salt. Top with olive oil and red pepper flakes.
Baba Ganoush can be stored in the refrigerator for up to 3 days.
Freeze for up to 3 months. For the best texture, thaw in the refrigerator overnight and stir before serving.
Calories: 91 | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 151mg | Potassium: 314mg | Fiber: 4g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip
Cuisine Mediterranean
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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