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.
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
Did you make this Baba Ganoush? Leave us a rating and comment below.
Baba Ganoush Recipe
Baked eggplant, tahini, and garlic come together for an easy baba ganoush recipe. It’s perfect with pita, crackers, or veggies.
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Preheat oven to 400°F.
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Poke eggplant with a fork and bake directly on the rack until tender, about 45-50 minutes.
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Cool and peel the eggplant.
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In a food processor or blender, place eggplant, tahini, lemon juice, and garlic. Process until smooth.
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Stir in parsley & salt. Top with olive oil and red pepper flakes.
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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