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This Baba Ganoush is a light, creamy dip made of eggplant, olive oil, tahini, lemon juice and garlic. It’s easy to whip up and delicious served with warm pita bread, crackers, a plate full of veggies or even spread on sandwiches. A flavorful and healthier appetizer option that’s naturally gluten-free, vegan and paleo friendly!
Have you ever tried Baba Ganoush? It’s a great alternative to hummus and it’s quickly become one of my favorite healthier snacks to have on hand. It also makes for an easy appetizer to serve at a get together or party. It’s simple, yet flavorful and satisfying. And slightly addicting – once you start scooping, you just can’t stop!
Give this Baba Ganoush recipe a try and you just might find yourself making it on the regular!
What is Baba Ganoush?
Baba Ganoush originates in the Eastern Mediterranean and is very similar to hummus. However, instead of using chickpeas, Baba Ganoush is made with roasted or grilled eggplant. It’s often served as a dip with pita bread and/or raw veggies. And just like hummus, you can also use Baba Ganoush as a spread. Let’s get to all of the details and whip some up!
Ingredients needed to make Baba Ganoush:
This Baba Ganoush dip has so much flavor, yet it’s made with just 6 simple ingredients. Here’s what you’ll need:
- Eggplant. The base of Baba Ganoush is cooked eggplant. For this recipe you’ll need one large eggplant.
- Olive oil. blended with eggplant to make a luscious, creamy dip.
- Tahini. a paste made from ground sesame seeds and it makes the Baba Ganoush taste incredible.
- Lemon juice. I highly recommend fresh lemon juice for the best flavor. Bottled lemon juice does not taste nearly as good.
- Garlic. adds a little spice and zest!
- Salt + pepper. to bring out all of the delicious flavor!
How to make Baba Ganoush:
This recipe is really easy! The first thing you’ll need to do is either bake or grill the eggplant. Cooking it on the grill will produce a slightly smoky flavor. A bit of a smoky taste is wonderful, but for convenience sake, I’m showing you how to roast the eggplant.
- Bake. Preheat the oven and line a baking sheet with parchment paper. Cut the eggplant in half from top to bottom and then rub the inside with 1 tablespoon of olive oil. Place the 2 halves, cut side down, on the prepared baking sheet and bake until they are fork tender, about 40 minutes.
- Blend. Allow the eggplant to cool until you can handle it. Remove the flesh using a spoon and transfer it to the bowl of a food processor with all of the other ingredients. Pulse until the mixture is well combined, about 15 seconds. Season with salt and pepper.
- Serve. Place Baba Ganoush in a serving bowl or dish alongside veggies, crackers and/or pita. If you’d like, garnish with a drizzle of olive oil, sesame seeds and smoked paprika for color and extra flavor. Enjoy!
Is Baba Ganoush healthy?
Yes! Baba Ganoush is rich and creamy and tastes a bit indulgent, but it’s actually super nutritious. Eggplant is rich in vitamin B, vitamin E, fiber and antioxidants. Olive oil and tahini are heart healthy fats, which also contain vitamins, minerals and antioxidants. Overall, this is a nutritious snack to make and enjoy!
How long does homemade Baba Ganoush last?
If stored in an airtight container in the fridge, this easy dip recipe should last up to about 3 days.
Can I freeze Baba Ganoush?
Yes, homemade Baba Ganoush can be frozen for up to about 2 months. Give the thawed dip a good stir before enjoying it, as some separation may occur. To refresh, add a little tahini to thicken it up, if needed, and some lemon juice and salt to brighten the flavors.
Ways to eat Baba Ganoush:
Most people enjoy Baba Ganoush as a dip, but there are so many other ways to eat it!
- In homemade wraps
- As a sandwich spread
- As a component of a tasty Buddha bowl
- Mixed with a little extra olive oil to make a delicious salad dressing
- …and more!
I highly recommend serving it at your next party with pita chips, carrot sticks, cucumber slices, radishes and anything else you can dream up. Enjoy!
As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
More brussels sprouts recipes to try:
- Lavender Lemonade
Baked eggplant is combined with olive oil, tahini, lemon juice and garlic to create this delicious dip or spread. Serve with pita, crackers, or veggies for a flavorful, healthy appetizer.
- 1 large eggplant
- 1/4 cup + 1 tablespoon of olive oil, divided
- 1/4 cup of tahini
- 1 lemon, juiced (about 1/4 cup)
- 3 cloves of garlic, minced
- Salt and pepper, to taste
- Preheat the oven to 400ºF. Line a medium baking sheet with parchment paper.
- Cut the eggplant in half from top to bottom and then rub the inside with 1 tablespoon of olive oil. Place the 2 halves, cut side down, on the prepared baking sheet and bake until they are fork tender– about 40 minutes.
- Remove from the oven and allow the eggplant to cool until you can handle them. Remove the flesh using a spoon and transfer it to the bowl of a food processor.
- Add the remaining ⅓ cup olive oil, tahini, lemon juice, and garlic. Pulse until the mixture is well combined– about 15 seconds. Season with salt and pepper and enjoy.
- Store any leftovers in the fridge in an airtight container for up to 3 days.
For a smoky flavor, grill the eggplants instead of baking them. Garnish with smoked paprika or sesame seeds if desired.
- Category: Appetizer
- Method: Bake
- Cuisine: Mediterranean
Keywords: Baba Ganoush, dip, snack