The Best Baba Ganoush
This is the The Best Baba Ganoush recipe, a smoky Middle Eastern eggplant dip made with charred eggplant, tahini, lemon juice, and olive oil.
The Best Baba Ganoush
Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. It mostly has the same ingredients as hummus except for the chickpeas.
This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter. It’s a delicious alternative to hummus when you want something different and it’s great for vegan, dairy-free or gluten-free diets. This recipe is from Adeena Sussman’s cookbook, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (affil link). I’m SO in love with her cookbook, I want to make everything in it! Out of all my cookbooks, it’s probably the one I find myself grabbing the most. It’s perfect intro to all that Israeli cuisine has to offer.
Is baba ganoush healthy?
Yes, baba ganoush is healthy. The main ingredient is eggplant, which is low in calories and carbohydrates and high in fiber. It’s also a good source of vitamins and minerals like potassium and vitamin K. It’s also lower in calories than hummus since it’s mostly made of eggplant versus chickpeas. Baba ghanoush is vegan too.
What do you eat baba ghanoush with?
Baba ghanoush is excellent dipped in raw veggies like carrots, cucumber, and bell pepper. You can also eat it with pita bread, pita chips, or crackers. If you want a complete Middle Eastern meal, serve the baba ghanoush with Persian Turkey Kofta Kebabs, Air Fryer Falafel, or Grilled Chicken Shawarma.
How do you make baba ganoush from scratch?
Baba ganoush is easier to make from scratch than you might think! The first step is to cook the eggplant. You can either char it on your grill or broil it in the oven. For either method, cook the eggplant for 20-25 minutes, turning every five minutes. Cook until the eggplant is slumped, and the skin is charred and blackened.
Combine the other baba ganoush ingredients: tahini, olive oil, lemon juice, garlic, salt, and pepper. Once the eggplant cools, discard the skin and seeds. Chop the eggplant by hand or use a food processor and then mix into the tahini mixture. Chill in the refrigerator for an hour. I love this squeezable brand of Tahini on Amazon (affil link).
Variation for Tahini-Free Version
You can make a mayonnaise version that Adeena says will convert you for life. For a Mayo Baba replace the tahini with 3 tbsp of mayo, reduce the lemon juice to 1 tbsp and reduce the olive oil to 1 tbsp.
More Dip Recipes You’ll Love:
- Greek 7 Layer Dip
- Chick Pea and Roasted Pepper Dip
- Edamame Hummus
- Hot Spinach Dip
- Buffalo Chicken Dip
- 2 pounds eggplant, 2 medium or 1 large
- 3 tablespoons tahini paste, check label for GF
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, minced fine
- Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
- For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.
- Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.
- In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.
- Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste.
- Chill for at least one hour to let the flavors meld.