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!
I wish that somewhere in the directions it was mentioned to either cut the eggplant in half or cut the top off – or something – because one eggplant EXPLODED when I took it out of the oven! Now I’m going to play it safe and look for a hummus recipe!!!
I’m so sorry that happened to you! It’s never happened to me before but I will make a note of it so it doesn’t happen to anyone else!
You did mention to pierce the eggplants before putting them in the oven. If directions are followed the eggplant should not explode when cooked or after.
What brand of Tahini do you use?
SoCo tahini is my absolute favorite. It has no bitter taste at all. š
Definitely need to poke holes in the eggplant prior to grill or it will explode…like mine did š
Oh no! I’ve never had that happen to me before. Hope it still turned out!
Oh man… I just made this and I know it won’t last long. DELICIOUS!! and a foolproof recipe. Thanks!!
I’m so happy it was a hit!
Hi Kristen, I have been making several attempts to replicate the baba ghanoush I first tasted in Egypt last year.
I haven’t yet tried your recipe but I think I’ll give it a go. I found a lot of seeds in the aubergine, do you remove them ? doing this I think one would loose a lot of the flesh itself. And, do you ever use smoked paprika – I have bought it and the aroma is the same as I remember the flavour. Finally, does the baba ghanoush freeze successfully. Thanks
I’ve never removed the seeds. They are quite small so it’s ok. Smoked paprika does have a similar flavor but I’ve never used it in baba ganoush. It’s always nice and smoky from the roasted eggplants. And I’ve never tried freezing it so I’m not sure. It never lasts long enough around my place! I hope you love the recipe as much as I do!
Do you cut the eggplant in half or score it with a fork before baking in the oven?
Leave it whole! You can poke a few holes in it with a fork if you’d like to let the steam escape. š
Mmmmmmā¦..yum. This looks totally amazing. Iām just starring at the screen looking at how delicious they look.
Thanks!
I can eat hummus by the spoonful WAY too easily. I am certain that this will be the exact same circumstance! I only tried babaganoush a few handful of times in my life, but I gladly attest that it’s a glorious dip. Wonderful recipe that’s really easy and versatile!
I’m the same way! I’ve been thinking about a hummus/baba ganoush combo … haba ganoush???
This recipe is great!
I’m happy to hear you like it!
Thank you for this recipe. I came across it googling for recipes for my book club as we are reading “And the Mountains Echoed”. Some one mentioned they had trouble with the recipe tasting bitter. I think that the culprit could be the tahini, I have noticed that some tahini is wonderful and some is so bitter that is can ruin a dish that it is used in. I loved the addition of the pomegranates on the top.
Hi Bronwyn,
I love how google gave you this site when you googled that. Awesome!
That’s really great feedback about the tahini. I had never had that problem before so was a litte confused about why that was happening. Makes total sense now. Thank you for letting me, and everyone else reading this recipe, know!
Hi Kristen, am flabbergasted to see actually a perfectly correct recipe for this dish. Brava!
Though Sicilian, I enjoy a number of Mediterranean recipes. For the cultured cooks, like yourself, let me then add a few notes: Baba Ghannoush is the Egyptian name for this recipe. Lebanese call it Moutabbal.
This is not without interest, because the best tahini is, in my opinion, Lebanese.
One final touch: I dent the half eggplants with a sharp knife, before baking them, and add freshly ground salt, pepper and some extra virgin olive oil on top of each half eggplant.
How to cope with greenhouse eggplants, usually rather watery: after baking them (1 hour 200 C) and letting them cool, I scoop the flesh and put it in a strainer, on top of a big bowl. I will keep moving it around and mashing it with a fork, leaving it still in the strainer for a couple of hourse. This will allow to get rid of the liquid much more than following the urban lagend of the coarse salt, frequently repeated when dealing with eggplant (in Sicily nobody has bothered for generations, it is not necessary).
Also, when serving, try topping it with fresh coriander leaves, rather than parsley. It suits it better (and matches how Lebanese cooks will usually serve it, with a bit of olive oil in the center of the bowl).
Am hurrying to read all your recipes!
I made this, but mined turned out really bitter. I love baba ganoush and I don’t think your recipe is to blame. Not sure what I did wrong. It could have been my eggplant or maybe my garlic… Bummed!
Hi Kristen,
Great name btw!
Iām so sorry to hear yours was bitter. Perhaps it was the eggplant? I know that some people sprinkle the cut sides of their eggplants with a little sea salt and let them sit and sweat out some of the bitterness for a half hour or so. Iāve never found this made a difference when Iāve done it before but maybe Iāve just never came across a bitter eggplant. Maybe try that next time before you roast the eggplant to see if that helps.
Good luck!
I know this is an old topic, but I just had some of the most delicious baba at a Syrian-owned family deli, and decided to make it at home. They seasoned it with a bit of fresh mint and it was fantastic! I know some recipes use parsley or cilantro, but the mint was a pleasant surprise, just enough that it took a minute to realize what the taste was. Anyway, great recipe!
Mint sounds amazing! I’ll have to try that one day!
The recipe is really great! YouĀ“re right, it sounds tougher then it really is.
In my home country we also had a similar recipe, except instead of lemon juice and garlic we would mix the eggplants with lots of oil (my grandparents would use real sunflower oil that actually smelled and tasted slightly like roasted sunflower seeds). To that you would add an onion finely cut (smaller the better). And eat it with large slices of tomatoes.
By the way one thing my grandmother always cautioned me was that the juices from the eggplant when you have just finished roasting it actually contain some anti-nutrients of some sort (*cough*cough she used a different word for it, but basically the stuff is bad for you). She always let the eggplants leak first completely and just supplement with some extra water of oil.
Not sure how true that is but I suppose itĀ“was worth mentioning?!
Hi Roxana,
I’ll have to try it with sunflower oil and a little onion next time. That sounds really delicious!
I always add in all the juice from the eggplants because I love the smokey flavour. Maybe I shouldn’t be doing this though? I wonder if it is bad in the same way that other charred food is supposed to be bad for our health. It always tastes so good though!
just recently i tried some baba ganoush and I really loved it.I enjoy eating the eggplants and it is always in my kitchen, so Im going to try your recipe,
Uh, yum yum, I love eggplant big time, I often use it in my own recipes, and baba ganoush is sooo good. This looks very delicious and makes me wanna give it a go once again š
I also have a major crush on eggplant. It’s just so delicious!
I love baba ganoush but like you mentioned, I am little intimidated by making it. I have tried it once and didnt turn out too great. your baba ganoush has inspired me to make it again!
If you add some yogurt on this recipe, it would be more delicious !