Go Back

Easy Baba Ganoush Recipe

This Easy Baba Ganoush Recipe is a creamy, smoky, and irresistibly flavorful Middle Eastern dip made with roasted eggplants, tahini, garlic, and lemon. Perfect as an appetizer or snack, it's naturally vegan, gluten-free, and ideal for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 6
Calories 140 kcal

Ingredients
  

  • 2 large eggplants
  • 2 –3 tablespoons tahini sesame paste
  • 2 tablespoons freshly squeezed lemon juice adjust to taste
  • 2 cloves garlic minced
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • ½ teaspoon ground cumin
  • Salt to taste
  • Fresh parsley chopped (for garnish)
  • Smoked paprika or sumac optional garnish
  • Pomegranate seeds or toasted pine nuts optional, for topping

Instructions
 

Step 1: Roast the Eggplants

  • Preheat your oven to 425°F (220°C).
  • Prick the eggplants several times with a fork to prevent bursting.
  • Place them directly on a baking sheet lined with foil or parchment paper. Roast for 35–40 minutes, turning once halfway, until the skin is charred and the flesh feels soft.
  • Alternatively, for deeper smoky flavor, roast directly over a gas flame or grill until charred and collapsing.

Step 2: Cool and Peel

  • Remove the roasted eggplants from the oven and let them cool for about 10 minutes.
  • Once cool, cut them open and scoop out the soft flesh, avoiding any overly charred bits of skin. Let the flesh rest in a fine mesh strainer or colander to drain excess moisture for 10–15 minutes.

Step 3: Blend or Mash

  • Place the drained eggplant flesh in a food processor or a bowl.
  • Add tahini, lemon juice, garlic, olive oil, cumin, and salt.
  • Blend until smooth and creamy. For a more rustic texture, mash with a fork or potato masher.

Step 4: Taste and Adjust

  • Taste the baba ganoush and adjust lemon juice, tahini, and salt as needed. Some prefer it more lemony or garlicky.

Step 5: Serve

  • Transfer to a serving bowl. Use the back of a spoon to create swirls.
  • Drizzle with olive oil and garnish with chopped parsley, smoked paprika or sumac, and optional toppings like pomegranate seeds or pine nuts.

Notes

  • Roasting Tip: For maximum smoky flavor, roast the eggplants over an open flame or grill.
  • Storage: Store in an airtight container in the refrigerator for up to 4–5 days.
  • Make It Creamier: Add a spoonful of Greek yogurt or a splash of cold water while blending.
  • Variations: Add a roasted red pepper, a pinch of chili flakes for heat, or a dash of za’atar for a twist.
  • Serving Ideas: Serve with warm pita, crudité, falafel, grilled meats, or as a sandwich spread.