Baba Ganoush is an easy-to-make dip made from roasted eggplant. You will love this healthy appetizer.
I love the flavors of Middle Eastern food, and this recipe for Baba Ganoush is no exception. This recipe comes from the cookbook Moosewood, a fantastic vegetarian cookbook. I tweaked just a few small things for my own personal preference, but it was a solid recipe to begin with. If you like hummus, you will love this delicious eggplant based dip.
What is Baba Ganoush
Baba Ganoush is a Middle Eastern eggplant dip made from roasted eggplant, tahini, lemon juice, and seasonings. With a similar consistency to hummus, it can be enjoyed as a dip or a spread.
Baba Ganoush Ingredients
This recipe for Baba Ganoush comes together with five ingredients (plus some extra for garnishing). Here is what makes up the delicious dip:
- Eggplant: The base of this recipe is eggplant, which we roast and then process to be smooth. See my tips below on picking out an eggplant.
- Lemon juice: I always recommend freshly squeezed lemon juice. This recipe requires just enough to add a slight acidity to balance the other ingredients.
- Tahini: Sesame seed paste that adds great flavor. It keeps for some time, so I like to keep a jar in my refrigerator.
- Salt and black pepper
- Olive oil and fresh parsley: To garnish for serving.
Choosing an Eggplant
When picking an eggplant for this recipe, choose one that is medium-sized and slightly firm. It should be smooth and shiny. If it is mushy or rock hard, keep looking.
How to Make Baba Ganoush
Here is a brief overview of how this appetizer recipe comes together. For the full recipe including all measurements and ingredients, please scroll to the recipe card at the bottom of the post.
- Roast your eggplant. Cut it in half lengthwise and bake until tender.
- Blend the eggplant. Scoop out the insides of the eggplant and process until smooth.
- Add other ingredients. Taste and add salt and pepper as needed.
Baba Ganoush vs Hummus
Both Baba Ganoush and hummus have a similar texture and consistency. Baba Ganoush calls for roasted eggplant while hummus is made with chickpeas. Both can be enjoyed the same way, as a dip or spread.
How to Serve
Drizzle your finished recipe with olive oil and sprinkle with parsley when ready to serve it. It goes well with fresh vegetables like sliced cucumbers and peppers, as well as pita chips. You could also use it as a spread on a sandwich or wrap.
Store any leftovers in an airtight container in the refrigerator for up to four days. The dip will separate as it sits in the refrigerator, so you will just need to give it a quick stir before serving again.
It can also be frozen in a freezer-safe container or bag for up to three months. Let thaw before eating.
Other Dip Recipes
- This Taco Dip is my favorite to take to parties.
- For a sweet and nutritious snack, Chocolate Hummus is so addicting.
- This Homemade Salsa comes together in your blender with super simple ingredients!
If you try this Baba Ganoush recipe or any of my others, please leave a comment and let me know what you think. I love hearing from you!
- 1 medium eggplant washed and cut in half length wise
- 3 garlic cloves minced
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 1/4 teaspoons kosher salt
- black pepper to taste
- olive oil
- fresh parsley minced
- Preheat your oven to 350 degrees Fahrenheit.
- Spray the cut sides of the eggplant lightly with cooking spray and place face down on a rimmed baking sheet lined with parchment paper. Bake for 30 minutes or until it is tender (or easy to pierce all the way through with a kitchen skewer).1 medium eggplant
- Scoop out the inside of the eggplant and transfer it to a food processor or blender, discarding the skin. Process until smooth.
- Add in the garlic, lemon juice, tahini, salt, and pepper. Blend until smooth. Taste and add more salt or pepper to taste.3 garlic cloves, 1/4 cup lemon juice, 1/4 cup tahini, 1 1/4 teaspoons kosher salt, black pepper
- Transfer to a serving bowl. Add a little drizzle of olive oil and some fresh parsley. Serve with pita chips and vegetables.olive oil, black pepper