This Baba Ganoush is packed with tahini, fresh lemon juice, garlic and roasted eggplant. It is simple to make and is a delicious dip for pita, crackers or vegetables.
Salsas and dips are some of my favorite recipes to create! The possibilities are truly endless. I can make a fruity Mango Pico de Gallo, or sweet Summer corn to make Corn Salsa, or a can of butter beans to make Butter Bean Hummus!
And today, I am making a classic dip: Baba Ganoush. This recipe is easy to make and is absolutely packed with flavor from tahini, lemon juice and fresh garlic. It is creamy and flavorful and is the perfect dip for pita or vegetables and it is great on a sandwich!
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Why You'll Love This Recipe
- This recipe uses easy-to-find ingredients.
- And it is so simple to make!
- This Baba Ganoush is naturally vegan and gluten-free, so anyone can enjoy it.
- It is super creamy and packed with garlic and fresh lemon.
- And most importantly, it is absolutely delicious!
What is Baba Ganoush?
Baba Ganoush is a Middle Eastern mezze that is made of roasted eggplant, tahini, lemon juice and garlic and is typically eaten with pita bread and other mezze like Tabbouli.
Many different cultures have their own versions that vary slightly in spelling and ingredients.
Ingredients
Eggplant: I like Italian eggplant for this recipe. It is roasted until super tender and makes the base of this recipe.
Tahini: Tahini is ground sesame seeds. I love to use it to make a creamy Tahini Caesar Dressing or Tahini Pasta. And here, it lends flavor and creaminess.
Lemon Juice: Use fresh lemon juice! The stuff in the bottle never tastes the same.
Instructions
Step 1. Place two medium Italian eggplants on a parchment-lined baking sheet.
Then, roast the eggplant in a 425* F oven for about 50 minutes, or until the eggplants are completely soft.
Step 2. Slice the eggplants in half and use a spoon to scoop the flesh into a fine mesh strainer.
Allow the eggplant to drain for 20 minutes.
There will be about ½ cup of liquid in the bowl after 20 minutes! If you skip this step, your Baba Ganoush may be a little loose.
Step 3. In the bowl of a food processor, combine the eggplant, tahini, lemon juice, extra virgin olive oil, grated garlic, salt and pepper.
Step 4. Process on high until the mixture is completely smooth, about 1 minute.
Serve with an extra drizzle of olive oil, chopped parsley and a sprinkle of sumac.
Recipe FAQs
Transfer the dip to a container with an airtight lid and store in the refrigerator. I do not recommend freezing this recipe.
It will last in the refrigerator for up to 5 days.
The base of hummus is chickpeas, instead of eggplant! Other than that, the ingredients are very similar.
Expert Recipe Tips
Don't skip the straining step! Eggplant had a lit of liquid in it, and if you don't give it time to drain off, your dip will be loose.
Since the eggplant is warm, the dip may be on the loose side. It will thicken in the refrigerator.
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📖 Recipe
Baba Ganoush
Equipment
- 1 Baking Sheet
- 1 Food Processor
- 1 Fine Mesh Strainer
- 1 Spatula
- Measuring Cups and Spoons
Ingredients
- 2 Medium Itailan Eggplants about 2 pounds
- ⅓ Cup Tahini
- ¼ Cup Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil
- 2 Medium Cloves of Garlic, grated on a rasp style grater
- ¾ teaspoon Kosher Salt
- Black Pepper to Taste
- To Garnish: More Olive Oil, Sumac, Chopped Parsley optional
Instructions
- Preheat oven to 425* F. Pierce each eggplant with a paring knife at least 10 times each.2 Medium Itailan Eggplants
- Roast the whole eggplants for 45-50 minutes or until the eggplants are completely soft all the way through. You will know that they are soft if you press one with your finger and it deflates.
- Allow to cool until you can handle them, about 15 minutes. Meanwhile, place a fine mesh strainer over a large bowl.
- Cut the eggplants in half and use a spoon to scoop the flesh out. Place the eggplant flesh directly into the strainer. Allow the eggplant to sit in the strainer for 20 minutes to release any excess liquid. See note.
- In the bowl of a food processor, combine strained eggplant, tahini, lemon juice, olive oil and garlic. Add kosher salt and black pepper and blend on high until completely smooth, about 1 minute.⅓ Cup Tahini, ¼ Cup Lemon Juice, 1 tablespoon Extra Virgin Olive Oil, 2 Medium Cloves of Garlic, grated on a rasp style grater, ¾ teaspoon Kosher Salt, Black Pepper to Taste
- Scoop into a bowl and garnish with olive oil, sumac or chopped parsley, or transfer to a container and store in the refrigerator for up to 4 days. The baba ganoush will thicken slightly as it chills in the refrigerator.To Garnish: More Olive Oil, Sumac, Chopped Parsley
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