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This is the best baba ganoush recipe. It's a super easy to make and healthy dip recipe that's perfect for lunch, snacks, or to bring to a party. Roast the eggplants on your BBQ during the summer or in your oven in winter. You will LOVE it!
This baba ganoush recipe all day, EVERY DAY, all day long. Bring out your favorite dippers cause you're going to need them.
Baba Ganoush = the amazingly delicious, creamy eggplant dish that is just. so. good.
And I hope I didn't lose you at eggplant. I know those purple beauties are either love or hate. I love them. I also know people who are on team No Eggplant but still love a good baba ganoush recipe. IE: THIS baba ganoush recipe.
What makes this the best baba ganoush recipe:
- It tastes just like the baba ganoush I ate nearly every day when I spent two months traveling around the Middle East.
- It's rich in smoky flavor from a little trick I'll share with you.
- It's super creamy without having any dairy added to it. Read: paleo + vegan baba ganoush!
- It's a delicious gluten-free dip.
- It's super easy to make. If you can put a couple of eggplants on your BBQ or in your oven and turn on a food processor or blender, you can make this baba ganoush.
What is baba ganoush?
Baba ganoush is a middle eastern dip made of mashed cooked eggplant, tahini, olive oil, and some spices. I know that ‘eggplant dip' might not sound like the best thing ever, but I swear to you that it is. I absolutely love baba ganoush and I know you will, too!
How to make baba ganoush
Making baba ganoush is super easy, and it starts by grilling or roasting eggplants.
See those charred and wrinkly eggplants up there? Inside their less than pretty exterior is the eggplant flesh, the delicious creamy base for baba ganoush.
And that puddle of liquid they're sitting in? That's the juice that collects after their roasted. It had tons of smoky flavor. I like to add a couple of tablespoons to my baba ganoush for an extra punch of smokiness.
Once you peel away the charred skin, you'll pop the (kind slimy) insides into your food processor.
Next, you add some tahini, garlic, lemon juice, and salt (that's it!) and give it a whirl. This magic is what it turns into. ↓
Before I made baba ganoush the first time, I was a little intimidated by it. If you feel the same way, I can assure you there is no need. This baba ganoush recipe is super easy to make. It is a tiny bit time consuming, but only because you have to roast and cool the eggplants. The actual hands-on time is only about 5 minutes.
If you've never had baba ganoush before, you are going to love it. It's super creamy with a smoky, garlicky taste. It has a richness to it that will leave you thinking it must not be good for you. But don't worry, this dip recipe is 100% healthy. In fact, a 1/3 cup serving of baba ganoush has only 85 calories!
How do you serve baba ganoush?
- As a dip with homemade pita chips or cut up veggies
- Dolloped on top of slow-roasted lamb or roast chicken
- Slathered on a sandwich or in a pita pocket
- As part of a big mezze or tapas platter
- As a sauce/dip for your veggies or rice
Healthy dip recipes
- Easy Guacamole Recipe
- Roasted Garlic Artichoke Olive Dip
- Spicy Harissa Hummus
- Lightened Up Mexican Corn Dip with Avocado and Jalapeños
- Creamy Cauliflower Hummus
- 2 globe eggplants
- 3 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 1-2 teaspoon sea salt
- 2 cloves garlic (grated with a Microplane or finely minced)
- Optional toppings olive oil, sesame seeds, pomegranate seeds, minced parsley or cilantro
- Roast the eggplants on your BBQ: Preheat your BBQ to medium-high heat. Pierce the eggplants a few times with a fork or knife. Place the eggplants on your BBQ and let them cook for 30 minutes, turning halfway through.2 globe eggplants
- Roast the eggplants in your oven: Preheat your oven to 425 degrees. Pierce the eggplants a few times with a fork or knife. Place the eggplants on a baking dish and roast in your oven for 30 minutes, turning halfway through.2 globe eggplants
- Set the cooked eggplants in a rimmed plate and leave them until they are cool enough to handle. Pour the juice that collects on the plate into a bowl then peel the eggplants and discard the skin.
- Place the creamy insides into your food processor and add the tahini, lemon juice, garlic, and 1 teaspoon of salt and process until smooth. Taste and add more salt, if needed. For a smokier tasting baba ganoush, add a tablespoon or two of the reserved juice.3 tablespoons tahini, 2 tablespoons freshly squeezed lemon juice, 1-2 teaspoon sea salt, 2 cloves garlic
- For the best flavor, let the baba ganoush rest in your fridge for at least 2 hours before serving then top with any or all of the optional toppings.Optional toppings olive oil, sesame seeds, pomegranate seeds, minced parsley or cilantro
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Do you have to grill the eggplant?
Nope! While I love to grill the eggplant on my BBQ, roasting the eggplant works just as well.
How long will this last in the fridge?
Baba ganoush will keep for up to 1 week in the fridge. So go ahead and make this ahead of time for a party!
Does this freeze well?
Unfortunately, no. The good thing is that it's so tasty that you'll easily want to eat it all within a week.
Is this a healthy dip?
Yes! Eggplants are a great source of vitamin B, vitamin E, and fiber. Tahini is rich in rich in minerals such as phosphorus, lecithin, magnesium, potassium, and iron. And olive oil is a heart-healthy fat. Plus, baba ganoush is low in calories.