The Best Baba Ganoush Recipe
My lusciously creamy, naturally vegan Authentic Baba Ganoush recipe is the perfect way to put your summer eggplant to use! With just 8 simple ingredients and 10 minutes of active work, you’ll have a velvety smooth, delightfully smoky, perfectly garlicky dip ready for snacking and slathering.
If you’re a fan of Middle Eastern fare, you’re going to flip for this easy baba ganoush recipe. Whether you serve it as part of a mezze platter with warm homemade pita bread and creamy hummus, eat it by the spoonful as a midnight snack, or use it to add a splash of sultry, smoky flavor to wraps and sandwiches, this roasted eggplant spread is certain to delight.
How to Make Baba Ganoush
Watch the full video recipe to learn how to make an authentic baba ganoush recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why This Is The Best Baba Ganoush Recipe
- This yummy dip recipe is a top Cooking Foodie fan favorite—my baba ganoush YouTube video has amassed nearly 500,000 views and a whopping 5,800 likes!
- With my easy oven-roasting method for making eggplant, you’ll only need to spend about 10 active minutes to make a batch. Better yet, this authentic baba ganoush is made with fewer than 10 ingredients.
- Eggplant can be a divisive ingredient, particularly because of its texture. But even eggplant haters will have a hard time resisting the temptation—this creamy, dreamy, smoky, nutty, warmly spiced, lemon-garlicky goodness is a real crowd-pleaser.
What is Baba Ganoush?
Baba ganoush is a Middle Eastern dip made primarily from roasted or grilled eggplant, tahini (sesame paste), lemon juice, garlic, and olive oil. Unlike hummus, which is made with chickpeas, baba ganoush gets its signature charred flavor from charring the eggplant, which is then mashed or blended into a silky, savory spread.
The name baba ganoush (بابا غنوج) loosely translates to “pampered papa” in Arabic—fitting for a dish so rich and comforting. It’s typically served as an appetizer or dip, but don’t feel limited—it’ll add a pop of richness to anything it touches.
Ingredients & Substitutions
- Eggplants – Look for medium to large globe eggplants that feel heavy for their size and have smooth, shiny skin. The fresher they are, the less bitter and more flavorful they’ll be. Avoid eggplants with soft spots or wrinkled skin.
- Garlic – Fresh garlic adds a potent punch of almost spicy flavor. If you prefer a milder garlic flavor, try roasting it beforehand or using a small pinch of garlic powder.
- Tahini – Tahini is a paste made from ground sesame seeds and gives baba ganoush its nutty, creamy backbone. Look for raw (not roasted) tahini that’s smooth and pourable, not stiff or separated. If you’re out, substitute with sunflower seed butter.
- Olive Oil – Use cold-pressed extra virgin olive oil for the best flavor. Don’t forget to add a drizzle on top as an elegant garnish!
- Lemon Juice – Fresh lemon juice brightens the dip and balances the smoky, earthy flavors. Roll the fruit firmly on your work surface for about 10-15 seconds before slicing open to help release all the juices.
- Salt, Ground Cumin, & Paprika – Salt enhances flavor, cumin adds warmth and earthiness, and paprika (smoked, hot, or sweet) boosts the dip’s depth. Feel free to add a touch of cayenne if you like some heat.
- Fresh Parsley (Optional) – A sprinkle of chopped parsley adds a burst of color and a fresh, herbal note that has citrusy undertones. It’s totally optional, but it makes the dish feel more vibrant and finished—especially if you’re serving it for guests.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Expert Tips & Tricks
- Don’t skip the charring step—whether you’re roasting eggplant in the oven, broiling, or grilling it, that smoky flavor is the signature of a great baba ganoush. The skin should be blackened and the flesh soft and collapsed. For a more authentic smoky flavor, roast the eggplants over an open flame.
- Drain: After roasting, let the eggplant flesh cool while sitting in a fine mesh strainer or colander for a few minutes. This removes excess moisture, resulting in a thicker, creamier dip.
- Consider your textural preferences. For a rustic, chunky texture, mash everything with a fork. For a smooth and silky version, use a food processor or blender. Just don’t over-process, or it can become gluey.
- Season as you go. Start with less tahini and lemon juice than you think you need, then taste and adjust. Too much tahini can overpower, and lemon juice can quickly turn sour if you go heavy.
- Let it sit out for a bit before serving—giving it a bit of time to rest allows the flavors to meld more fully.
- Garnish like a pro. Before serving, drizzle with olive oil, sprinkle with paprika, and top with chopped parsley or even a few pomegranate seeds for an eye-catching.
How to Serve
Baba ganoush is incredibly versatile and can be served in so many delicious ways:
- Scoop it up with warm pita bread, pita chips, or fresh veggies like cucumber, carrots, and bell pepper strips.
- It’s also a great spread for sandwiches and wraps, a flavorful base for grain bowls, or a creamy side for grilled meats and kebabs.
- Move aside, cheese plates—there’s a new sheriff in town! For a stellar mezze platter, pair it with homemade hummus, olives, crispy falafel, and fresh tabbouleh. Your happy hour will never be happier!
Storage Instructions
- I personally think baba ganoush is best served the day it is made. That said, you can definitely save leftovers.
- Store leftover baba ganoush in an airtight container in the refrigerator for up to 4–5 days. If any liquid separates on top, just give it a quick stir before serving.
- While you can freeze baba ganoush, the texture may become a bit watery or grainy once thawed, so it’s best enjoyed fresh or refrigerated.
- If you’ve refrigerated it overnight, let it come to room temp before serving—cold baba ganoush tends to dull the smoky, tangy notes that make it so yummy.
More Eggplant Recipes
More Dips to Try
The Best Baba Ganoush Recipe
Equipment
Ingredients
- 2 Eggplants Medium-large
- 2 Garlic cloves crushed
- ⅓ cup (80 g) Tahini
- ¼ cup (60 ml) Olive oil extra virgin
- 2 tablespoons (30 ml) Lemon juice
- Salt to taste
- ½ teaspoon Cumin
- ¼ teaspoon Paprika
For garnishing (optional):
- Paprika
- Olive oil
- Parsley chopped
Instructions
- Roast the eggplants: Preheat your oven to 450°F (225°C). Line a baking sheet with foil or parchment paper. Using a fork, pierce the eggplants all over. Place on the tray and roast for 40–50 minutes, or until they’re completely soft and collapsed. Set aside to cool.
- Prepare the eggplant flesh: Once cooled, peel off the skins or scoop out the flesh. Try to remove excess seeds and drain any liquid to prevent a watery dip.
- Blend the ingredients: In a food processor, add the roasted eggplant flesh, crushed garlic, tahini, lemon juice, olive oil, salt, cumin, and paprika. Pulse until just combined – avoid over-processing to retain texture.
- Serve: Spoon into a shallow dish, drizzle with olive oil, and garnish with paprika and chopped parsley. Enjoy with warm pita bread or crunchy veggies.
Video
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Roasting Tip: For a deeper smoky flavor, roast the eggplants over an open flame or on a grill instead of in the oven.
- Texture Tip: Drain the eggplant flesh well before blending – too much liquid can make the dip runny.
- Serving Tip: Baba Ganoush is best served slightly chilled or at room temperature. It also makes a delicious sandwich spread.
- Watch & Learn: For a clear visual guide to the roasting and blending process, watch the full video tutorial.
- Got Questions? Scroll below the recipe card for FAQs, scroll up for troubleshooting tips, and variations.
Nutrition
Common Questions
Baba ganoush is made with roasted eggplant, while hummus is made with chickpeas. Baba ganoush has a smoky, creamy flavor, whereas hummus is nuttier and thicker. Both are healthy, but baba ganoush is typically lower in calories and carbs, making it a great lighter option.
The term “baba ganoush” comes from Arabic. “Baba” means “father,” and “ganoush” is believed to mean “pampered” or “spoiled,” so the dish’s name loosely translates to “pampered father.”
Yes! You can mash the roasted eggplant with a fork or potato masher and mix the ingredients by hand. It will have a chunkier texture but still taste great.
For a more authentic smoky flavor, roast the eggplants over an open flame or on a grill until the skin is charred and blistered. You can also add a tiny pinch of smoked paprika.
This usually happens when the eggplant flesh isn’t properly drained. After roasting, let the eggplant sit in a sieve or cheesecloth for a few minutes to remove excess moisture before blending.
Made it last night for a dinner party, it was so so good, next time will make a double batch. Much better than hummus!