Best Baba Ganoush Recipe
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Creamy and smoky, this easy-to-make homemade baba ganoush is destined to make its way onto your crackers, carrot sticks, and into your heart. Smoky eggplants, zesty lemon, velvety tahini, and savory garlic come together for a richly complex, slightly earthy, and irresistible dip with nutty undertones ā you'll want to put it on everything!
Homemade dips are so simple, yet so impressive! Whip up this easy hummus next.
This baba ganoush recipe is the best baba gounish recipe! It's super easy to make and nutritious, and it's perfect for lunch, snacks, or to bring to a party. The super creamy texture is made without adding any dairy, so it's great for those eating dairy-free, gluten-free, or vegan. You can enjoy it year-round, too ā grill the eggplants on your BBQ during the summer or roast them in your oven in winter!
What is baba ganoush?
Baba ganoush is a traditional Middle Eastern dip. It's made by roasting or grilling eggplant, then traditionally, one would mash the cooked eggplants together with tahini, olive oil, garlic, lemon, salt, and other seasonings to make a creamy and smoky dip. We use a food processor instead of mashing, so the machine does the heavy work for you! It's often served with pita bread, crackers, fresh vegetables, or as a spread.
So about the nameā¦ What is a baba ganoush? Fun fact ā it refers to a father being pampered, so while its exact origin isn't certain, it's thought that perhaps a sultan was spoiled with delicious baba ganoush. We think baba ganoush is the best way to spoil someone, too!
Ingredients notes
What is in a baba ganoush dip? Less than 10 simple, familiar, and wholesome ingredients ā it's garlicky, lemony, smoky, and a bit nutty! This is what you need:
- Eggplants: Globe eggplants make the creamy base of this dip.
- Tahini: The taste of the tahini comes through, so make sure to use a brand you really love! Let it come to room temperature so it's slightly runny.
- Other ingredients: Lemon juice, sea salt, garlic cloves, olive oil, sesame seeds, and minced parsley.
How to make baba ganoush
If you've not made baba ganoush before, it can be a little intimidating ā but don't worry, it's actually super easy! It might sound time-consuming as you have to roast and cool the eggplants, but hands-on prep time is only around 10 minutes. This is how it's done:
- Cook eggplants: Start by grilling or roasting the eggplants. Grilling them will impart more smokiness as the eggplant chars up. Use a pair of tongs to place them in a strainer over a bowl to cool down so you can handle them ā slicing them open will make the cooling process faster.
- Peel and blend: Peel the skins off and discard, saving the juice that is collected in the bowl. Place the eggplant flesh inside your food processor with all the other ingredients and some of the reserved smoky eggplant juice. Press that button, and blend until creamy!
- Rest and enjoy: For the best flavor, let it rest in the fridge for 30 minutes, then serve with any or all of the toppings. Enjoy!
What to serve with baba ganoush
The better question is, what can't you serve with baba ganoush? It tastes great in sandwiches, on a cheese board, as a dip, or on top of roasted meats. Here are some of our favorite ways to enjoy baba ganoush:
- Dip: The most simple way of enjoying baba ganoush is as a dip! Make some homemade pita chips to scoop up that smoky goodness, or serve it with raw vegetable sticks on the side. Carrot, cucumber, or celery sticks, bell pepper slices, cherry tomatoes, or radishes work well for this. It's a great appetizer!
- Spread: Slather some baba ganoush on a sandwich, in a wrap, or in a pita pocket. This works well with some grilled halloumi or falafel, some slices of grilled eggplant, and fresh herbs or leafy greens.
- With protein: Dollop some on top of roasted lamb or chicken to impart some smoky eggplant flavor to your dish.
- Platter: Scoop some into a ramekin and place it on a big mezze or tapas platter! Add some hummus, falafel, feta cheese, and olives.
- Dollop:Ā Add a dollop to some tabouleh.
- Brunch:Ā Spread some on a bagel or on toast with some sliced avocado.
- Pizza: Make a Middle Eastern inspired pizza ā spread baba ganoush and top it off with sliced red onions, feta cheese, olives, and roasted vegetables.
Recipe FAQs
Do you have to grill the eggplant?
Nope! While grilling the eggplant will impart an additional smoky flavor, roasting the eggplant works just as well.
How to store baba ghanoush?
Baba ganoush will keep for up to one week in the fridge in an airtight container, making it an easy option to make ahead of a gathering.
Does baba ganoush freeze well?
Unfortunately, no, we don't recommend freezing your baba ganoush. The good news is that it's so tasty that you'll easily want to eat it all within a week.
Is baba ganoush a healthy dip?
If a guest asks you, āIs baba ganoush healthy?ā you can reply with a big yes! It's made with mostly eggplants, which are a great source of vitamin B, vitamin E, and fiber. Tahini is rich in minerals such as phosphorus, lecithin, magnesium, potassium,Ā and iron. And olive oil is a heart-healthy fat. Plus, baba ganoush is low in calories. In fact, a ā cup serving of baba ganoush has only 85 calories!
Can I add anything else to baba ganoush?
We love this recipe as is, but you can always play with the flavors! To make a spicy baba ganoush, add some cayenne pepper. You can also make it smokier or more warming by adding cumin or smoked paprika. Some recipes call for a drop or two of liquid smoke, too.
Watch how to make it
Baba Ganoush Recipe
Ingredients
- 2 medium globe eggplants
- 3 tablespoons tahini (see notes)
- 2 tablespoons lemon juice (fresh is best!)
- 1-2 teaspoon sea salt
- 2 cloves garlic (finely minced)
- Olive oil, sesame seeds, and minced parsley (for toppings)
Instructions
- Roast the eggplants in your oven: Preheat your oven to 425 degrees Fahrenheit. Pierce the eggplants a few times with a fork or knife. Place the eggplants on a baking dish and roast in your oven for 30-45 minutes, turning halfway through. The eggplants are cooked when they are very soft, the skin is dark, and they have caved in. 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 medium globe eggplants
- Set a strainer over a bowl and place the eggplants into the strainer. Use a knife to open them up a little (so they cool faster), and then set them aside to cool completely.
- Once the eggplants are cool, peel them and discard the skin. Save the juice that collected in the bowl.
- Place the creamy insides into your food processor, add theĀ tahini, lemon juice, garlic, and 1 teaspoon of salt, and pulse until mostly 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 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 30 minutes before serving then top with any or all of the toppings.Olive oil, sesame seeds, and minced parsley
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our eggplant recipes!
Thank you very much! I had tried once before with another recipe. This one is a winner! I sauteed my garlic just until fragrant before adding the the blender.
So good! Will keep this recipe. It’s so easy and so good
I have made this for the first time and it tastes great. A bit rough for the first go.. eggplants not roasted long enough. No grater for the garlic so used minced. And my tahini is a bit bitter but I can’t wait til the next time. I’m using noom to eat better and this fits in perfectly with it
If you have a smoker, smoke your eggplants (cut in half with little olive oil) instead of BBQ or oven. Then you don’t have to worry about “smokiness”.
If you crave the classic smoky flavor of a roasted/grilled eggplant like I do, I have found that about 1/4 tsp (or more) of Liquid Smoke to the finished product really enhances the flavor.
I have made this before and really love it. A week ago I made hummus which had the perfect garlic flavor. The recipe I used suggested letting the garlic soak in the lemon juice foe 10 minutes before blending all ingredients together. I think this would work for this recipe as well. Looking forward to harvesting my own egg plant and zucchint(mama ganoush) next growing season and making this often!!!
I’ll have to try that garlic trick!
They sell roasted eggplant (in a jar which is very good) at my neighborhood Middle Eastern market and I have used that in a pinch – in your recipe you call for 2 eggplants – roughly how much does that yield? Iām making this for a Super Bowl partyĀ
To be honest, I haven’t measured it. Maybe about 2 cups …
I made baba ganoush, using your recipe, tonight for the first time. I’m afraid I used too much garlic OR my garlic was old. I used three cloves because the ones I used seemed small, oops. All I can taste is the garlic! Boo. What do you recommend me try to get this back to the creamy flavor it should be? I was thinking of adding another half (at least) of an eggplant. I used oven baked egg plant. Thoughts?
I would do exactly as you suggested. Or even try mixing it with some hummus. Hummus and baba ganoush is a tasty combo. š
This was my first time making baba ganoush and I can’t believe how good it turned out. All my guests raved about it. Thank you for making me look like a kitchen star!
Super easy and quick. I’ve always been afraid of making baba, thinking it would be way too difficult and time consuming. This recipe set me straight.
Yay! I’m so happy that you gave the recipe a shot!
I just made this and itās absolutely delicious. I made it with roasted garlic cloves and omitted the oil. I know you said to leave it cool before eating but itās amazing warm! Ā Thank you for a wonderful recipe!
Roasted garlic in this sounds amazing!!!
My first time making this, and it was so easy! Ā My friendās husband raised eggplant this year and neither of them cared for it, so I received the bounty of their garden! Ā I was tired of making ratatouille so decided to try Baba Ganoush. Ā Baked in the oven, but forgot to turn it halfway thru cooking time, so cooked another 15 minutes. Ā Added a bit more lemon juice and a few drops of liquid smoke. Ā Perfection! Ā Thank you – it was so easy!
What a score for you! Hooray!
This is delicious. I was surprised that it tasted so smoky with eggplants roasted in the oven. I love Baba Ganoush, but never made it. This will be a staple in my house! Thank you!
You are very welcome!
This is an excellent recipe! However, I always leave the skin on, it gives extra flavor and I don’t mind the tiny bits of skin in the dip after pureeing it. I have also used liquid smoke when I’m not able to BBQ my eggplants.
I’ve never tried leaving the skins on but I’m going to do that next time I make this recipe!
I’m trying this with a smaller eggplant variety from my garden, can you give me an approximation of how much cooked flesh I should expect after cooking?
You’ll have just under 2 cups. š