About this recipe
This baba ganoush is smoky, creamy, and irresistible. It’s made with roasted eggplant, tahini, lemon juice, and olive oil—there is no garlic here, but you can add some if you like! It’s a healthy vegan dip that belongs on every snack board, mezze platter, or casual get-together spread.
Why will you love this recipe
- It’s super easy: Roast, scoop, blend. That’s it.
- Healthy + delicious: Loaded with fiber and antioxidants from eggplant, plus good fats from tahini and olive oil.
- Meal-prep friendly: Make a batch and keep it in the fridge for weekly snacking.
- Perfect for gatherings: Serve it with pita chips, raw veggies, or alongside falafel and hummus.
Ingredients
- Eggplant: Look for shiny skin and a firm feel. There is no need to peel—just roast and scoop out the flesh.
- Tahini: This is key! A smooth, runny tahini makes all the difference. Avoid ones that are thick or bitter.
- Lemon juice
- Olive oil:
- Optional garlic: I skip it for a cleaner eggplant flavor, but if you’re a garlic lover, feel free to add a small clove—raw or roasted.
How to make an easy baba ganoush recipe
The eggplant is typically grilled or roasted until it is soft. Then, it is cut in half, scooped off the flesh, and the peel discarded. Then, it is mashed or pureed ( I make the dip in my food processor) to create a creamy, flavorful dip. Finish the eggplant dip with a drizzle of olive oil and fresh herbs.
How to serve it
Baba ganoush is served as an appetizer or a side dish and is often enjoyed with pita bread or vegetables. It is a popular dish in countries like Lebanon, Israel, and the Mediterranean region and is known for its unique combination of savory, nutty, and slightly tangy flavors.
tips to make the perfect baba ganoush
- Let your food processor run for a while—you want this ultra-creamy.
- If your tahini is thick, warm it slightly or stir it well before using.
- For a chunkier dip, mash by hand with a fork instead of blending.
- Eggplant roasting hack: Poke it with a fork and roast it whole—less mess, more flavor.
- Serve it at room temperature—it tastes even better.
- Add roasted garlic: For extra depth.
- Top with paprika or sumac: For a pop of color and extra flavor.
- Add smoked salt: To boost the smoky vibes if you roasted the eggplant in the oven.
Frequently asked questions
Baba ganoush
Baba Ganoush is a creamy, smoky vegan dip made from roasted eggplant, tahini, lemon juice, and olive oil. It's perfect as a healthy snack or as part of a Mediterranean mezze platter with hummus, tabbouleh, olives, falafel, and pita bread. So good!
Equipment
- Baking sheet or cast-iron pan
Ingredients
- 1 medium / large eggplant to give you a cup of cooked flesh
- 1 tablespoon tahini
- 1 lemon the juice
- 2 tablespoons extra virgin olive oil
- sea salt to taste
- * chopped parsley, mint or cilantro for serving optional
Instructions
- In the oven, stove, or toaster oven, roast the eggplant. Keep turning so it roasts evenly. If the eggplant is very big, pinch it with a fork before placing it in the oven.
- When thoroughly roasted and charred everywhere. Cut it in half and scoop out the flesh, and put it in the bowl of a food processor or blender.Discard the peel.
- Add olive oil, salt, tahini and lemon juice.
- Pulse well until all ingredients are well combined.
- Serve in a bowl, sprinkle with chopped parsley, and serve with pita chips or crudites.
Notes
How to store
Baba ganoush can be stored in an airtight container in the refrigerator for up to 5 days. Before storing your baba ganoush, let it cool completely to room temperature and store it in an airtight container. Check for seasoning before serving, you may need to add some lemon juice and some salt.Nutrition
Serving: 4tablespoonsCalories: 241kcalCarbohydrates: 20gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 9mgPotassium: 633mgFiber: 9gSugar: 9gVitamin A: 70IUVitamin C: 34mgCalcium: 45mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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