Enjoy a bowl of this homemade baba ganoush dip with all of your favorite chips and veggies! Each bite is filled with roasted eggplant and tahini, seasoned to perfection with garlic, cumin, parsley, and paprika!
Dips are one of my all-time favorite appetizers to serve and snack on. The only problem is, a lot of them don’t really work for my diet. The great thing about things like hummus and baba ganoush is that they’re packed with body-loving nutrients so it’s a snack you don’t have to worry about eating! Try this pumpkin hummus, black bean hummus, or avocado hummus next!
What is Baba Ganoush?
Baba ganoush, also known as baba ghanoush or baba ghanouj, is a dip similar to hummus but is made with eggplant instead of chickpeas. Don’t let that scare you- when roasted, eggplant has the most mild and creamy flavor, similar to squash or zucchini! Once you blend it with some olive oil, tahini, garlic, and spices, it becomes a truly delicious and satisfying snack.
It’s smoky from the roasted eggplant but creamy from the tahini and olive oil, seasoned to perfection with spices and fresh herbs. It’s amazingly smooth with a complex, delicious flavor. You’ve got to give it a try! Eggplant is such an underrated veggie and so versatile! If you have extras, you’ll have to try this eggplant parmesan or make some eggplant pizza!
Like hummus, baba ganoush is such a great appetizer to make because of its simple ingredients. As long as you have tahini and eggplant, the rest of the ingredients needed to make this dip will be in your spice rack! Check out the recipe card below for exact measurements
- Small Eggplants: I used globed eggplants. This makes the flesh easy to scoop out!
- Garlic: I like using fresh minced garlic since it’s packed with so much delicious savory flavor, but garlic powder works, too!
- Lemon Juice: Adds a pop of zesty flavor. You can use fresh or bottled.
- Tahini: Tahini is a sesame seed paste that adds flavor and smooth texture to the baba ganoush.
- Olive Oil: Used for roasting the eggplant and adjusting the consistency of the dip.
- Flat-Leaf Parsley: Adds an extra boost of flavor and aromatics. Used in the baba ganoush and as a garnish.
- Coarse Salt: Add to taste to enhance the overall flavor.
- Seasonings: I used ground cumin and smoked paprika for warm, flavorful spice.
How to Make Baba Ganoush
Baba ganoush is so easy to make! All you have to do is roast your eggplant and then blend it together with delicious savory spices! It’s the perfect addition to any party or get-together.
- Preheat: First, preheat the oven to 400° Fahrenheit.
- Prepare Eggplants: Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the prepared pan.
- Roast: Next, roast for 35-40 minutes or until very tender.
- Add to Blender: Allow the cooked eggplants to cool slightly. Gently scoop out the flesh into a food processor or blender.
- Add Seasonings: Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
- Blend: Blend all of the ingredients together until desired consistency is reached. Give it a taste and add more salt if needed.
- Add Garnish: Garnish with additional olive oil and chopped fresh parsley.
- Serve: Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.
Can I Make Baba Ganoush Without a Food Processor?
Yes! Roasted eggplant is extremely tender so you can mix your baba ganoush ingredients together by hand. If you like chunkier dips, this is the way to go.
Tips for Making Baba Ganoush
Here are a few simple ways to customize and perfect your baba ganoush! I’ve also included some ideas on what to serve alongside this tasty dip!
- Adjust Consistency: If you want your baba ganoush to be thicker, add more blended eggplant or tahini. If you want it to be more smooth, add a tablespoon of water or an extra drizzle of olive oil and mix.
- Add Salt: Roasting your eggplant helps keep it from tasting bitter, but if you taste test your baba ganoush and it still has a bitter flavor, try adding more salt to balance out the flavor.
- Serve With: Crisp veggies like carrots and celery are always a good idea! As far as chips go, since baba ganoush is a thicker dip, you’ll want to use more substantial things like pita or flatbread chips. Crostini is great too!
Baba ganoush is great for keeping in the fridge and snacking on throughout the week!
- In the Refrigerator: Store in an airtight container for up to 4 days.
Note: The ingredients may separate as it sits, so give your dip a quick stir before serving.
- 3 small eggplants (I used globed eggplants)
- 2 cloves garlic
- 1 tablespoons lemon juice
- 3 tablespoons tahini
- 2 tablespoons olive oil, more for roasting the eggplant and garnish
- 2 tablespoons flat-leaf parsley, more for garnish
- 1 teaspoon coarse salt, to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Preheat the oven to 400° Fahrenheit.
Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the prepared pan.
Roast for 35-40 minutes or until very tender.
Allow the cooked eggplants to cool slightly. Gently scoop out the flesh into a food processor or blender.
Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
Blend all of the ingredients together until desired consistency is reached. Give it a taste and add more salt if needed.
Garnish with additional olive oil and chopped fresh parsley.
Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.