Baba Ganoush is a light and creamy spread. It can be used on anything from warm pita bread or tortilla chips or even spread on sandwiches, added to egg salad.
With a base of roasted eggplant, this dip is flavored with lemon, garlic and olive oil.
Baba Ganoush Recipe
This eggplant dip is so fresh and light it pairs perfectly with any party appetizer or snack! Try serving this dip with a plate full of veggies and veggie dip. Or with tortilla chips and a hot & bubbly spinach artichoke dip. So many tasty options!
What is Baba Ganoush?
Baba Ganoush is often used as a dip (or meze), it can also be used as a flavorful spread on sandwiches or even added to other dishes as a thick sauce.
It’s even healthy! It is made from eggplant, tahini (which is made from sesame seeds), and the olive oil, which are all heart-healthy fats and even the lemon juice has trace amounts of Vitamin C!
Baba Ganoush vs Hummus
- Hummus is a popular dish in the Middle East. Made from cooked, mashed chickpeas and blended with tahini, olive oil, lemon juice, salt, and garlic.
- Baba Ganoush hails mostly from the Meditteranean. Made from cooked and processed eggplant, mixed with tahini, olive oil, lemon juice, salt, garlic, and parsley.
Either way, these two dips are healthy alternatives to pre-packaged and store-bought options that delicious and easy to make!
How to Make Baba Ganoush
The base for baba ganoush is grilled or roasted eggplant to get a soft cream inside. Cooking on the grill will produce a slightly smoky taste. In this easy baba ganoush recipe, I use oven roasted eggplant to make it easy! To start, preheat the oven and grease a baking sheet with pan release or line with parchment paper.
- Bake: Poke each eggplant all over with a fork and bake until soft. Cool the eggplant completely and remove the peel (it should slip off easily in a couple of large pieces).
- Blend: Place all ingredients (except olive oil) in a food processor and process until evenly mixed and smooth.
- Assemble: Stir in the parsley and salt. Place baba ganoush in a serving bowl or dish, make a well in the center and pour the olive oil in the center.
Garnish with a drizzle of olive oil, a sprinkling of crushed red pepper flakes for color and extra flavor!
Baba Ganoush is easily frozen when spread into a zippered bag. Just label and date.
- Freeze: Lay flat in the freezer so that it takes up less space and less time to thaw.
- Thaw: Set in the fridge or on the counter to thaw overnight.
- Refresh: Add a little tahini to thicken it up if needed, and some lemon juice and salt to sharpen the flavors.
Our Favorite Party Dips
- Jalapeno Popper Dip – party favorite!
- Tzatziki Sauce – creamy yogurt cucumber dip
- 7 Layer Dip – ready in 15 mins!
- Easy Bean Dip – creamy, rich and a little bit spicy!
- Easy Spinach Dip – 6 simple ingredients!
- 2 large eggplant about 1 1/2 lbs
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 clove garlic minced
- 1 tablespoon olive oil
- 3 tablespoons parsley chopped
- 1/2 teaspoon salt or to taste
- crushed red pepper
- Preheat oven to 400°F.
- Poke eggplant with a fork and bake until tender about 45-50 minutes.
- Cool and peel the eggplant.
- Place eggplant, tahini, lemon juice and garlic into a food processor or blender. Process until smooth.
- Stir in parsley & salt. Top with olive oil and crushed red pepper.