Description
Easy Baba Ganoush Dip is a creamy, smoky Middle Eastern appetizer made from roasted eggplants blended with tahini, fresh garlic, lemon juice, and olive oil. This versatile, healthy dip offers a rich, silky texture with a hint of charred flavor, perfect for serving with pita, veggies, or grilled dishes. Quick and effortless to prepare, it is naturally vegan, gluten-free, and packed with wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 2 medium firm eggplants
- 2–3 cloves fresh garlic, minced
- 3 tablespoons tahini (sesame seed paste)
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- Salt, to taste
- Black pepper, to taste
Optional Garnishes
- Fresh parsley, chopped
- Ground sumac
- Chopped roasted pistachios
Optional Variations
- Pinch of smoked paprika or cayenne pepper for spice
- Roasted red peppers, blended in
- Plain Greek yogurt (for creamier texture)
- Fresh herbs such as mint or cilantro
Instructions
- Roast the Eggplants: Preheat your oven to 425°F (220°C). Prick the eggplants several times with a fork and place them on a baking sheet. Roast for 30 to 40 minutes until the skin is charred and the interior is soft and fully cooked, which creates the signature smoky flavor.
- Cool and Peel: Remove the roasted eggplants from the oven and allow them to cool enough to handle. Cut them open and scoop out the tender, silky flesh into a bowl, discarding the skin.
- Blend the Ingredients: Combine the eggplant flesh, minced garlic, tahini, lemon juice, salt, and pepper in a food processor or blender. Pulse until mostly smooth but still slightly textured. While blending, slowly drizzle in olive oil to incorporate creaminess and enhance the flavor. Taste and adjust seasoning as needed.
- Serve and Garnish: Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped fresh parsley or a sprinkle of sumac for added color and brightness. Serve at room temperature for the best flavor.
Notes
- Pick firm, shiny eggplants without blemishes for the best texture.
- Ensure the eggplant skin chars well during roasting to achieve authentic smoky flavor.
- Drain excess moisture from the eggplant flesh in a sieve briefly to prevent a watery dip.
- Add tahini gradually as it affects the texture and nuttiness significantly.
- Always use fresh lemon juice instead of bottled for maximum brightness and zing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 90
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: baba ganoush, eggplant dip, middle eastern dip, smoky dip, vegan appetizer, gluten free dip, tahini dip