Baba Ganoush is a smooth and creamy eggplant dip filled with the most amazing flavors like tahini, lemon, and garlic! This dip is healthy, tasty and extremely easy to prepare. It’s the perfect appetizer or snack that should be served with pita bread, pita chips, or vegetables!
Why eat Baba Ganoush when hummus exists? If you think this, stop! You’ve got eggplant all wrong. I am so angry at myself for thinking that eggplant was gross for so long. I always just assumed it was a spongy, bland vegetable that I could so easily live without. Happy to say I was wrong. Eggplant has a slight bitter but pleasant flavor that when cooked becomes caramelized and almost creamy. It absorbs flavor like a sponge so brushing with olive oil, salt, and black pepper before roasting is a MUST! This creamy dip is absolutely amazing and if you haven’t tried Baba Ganoush yet, get on it. You won’t regret it.
What You Will Need For This Baba Ganoush?
- Good quality tahini
- Olive Oil
This baba ganoush recipe is pretty basic and contains very minimal ingredients. I don’t recommend substituting anything out but you can always add more toppings of your choice.
Baba Ganoush is typically made with fresh garlic but I’ve temporarily cut garlic out of my diet. I do use Garlic Infused Olive Oil in this recipe but if you don’t have a sensitivity to garlic then feel free to use regular olive oil and add a few garlic cloves.
What is Baba Ganoush?
Baba Ganoush is a delicious, silky smooth eggplant dip with a combination of roasted eggplant, tahini, garlic, lemon, salt, and sometimes spices. This dish is well loved and enjoyed all over the world but originated somewhere in the Middle East. The exact country is debated and places like Israel, Lebanon, Iraq, Armenia, Jordan, Palestine, Egypt, Syria, Yemen, and Turkey all have different varieties and make minor unique changes to their versions. You can learn more here.
How To Make The Best Baba Ganoush
Roast the eggplant until it’s golden brown and not just until it’s soft. This really helps with flavor.
Use a quality tahini that you enjoy the taste of. It’s only 3 tablespoons but not all tahini is treated equal so make sure to get a decent brand.
Toppings can vary but I chose to do a mix of parsley, cilantro, mint, sesame seeds, and smoked paprika. Highly recommend to load up on delicious toppings.
I served mine with sourdough bread because that was my low FODMAP vessel of choice but I recommend pita bread, pita chips, and raw vegetables.
More Dip Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
- 2 Medium Eggplants
- 3 TBSP Tahini
- Juice of 1 Lemon
- 3 TBSP Garlic Infused Olive Oil divided
- 3/4 TSP Salt more or less to taste
- 1/4 TSP Smoked Paprika
- 1/4 TSP Cumin
- Black Pepper to taste
- Garlic Infused Olive Oil
- 1 TBSP Parsley
- 1 TBSP Cilantro
- 1-2 Mint Leaves
- Pinch of Smoked Paprika
- Pinch of Sesame Seeds
- Preheat oven to 450F.
- Cut the eggplants in half lengthwise and brush the cut side with 1 tablespoon of garlic infused olive oil and sprinkle with salt and black pepper. Place cut side down on a parchment lined baking tray.
- Bake for 45-50 minutes until it's soft, golden brown, and slightly collapsing.
- Scoop the insides of the eggplant and place in to a food processor along with the tahini, lemon juice, 2 tablespoons of the garlic infused olive oil, salt, smoked paprika, cumin, and black pepper. Pulse until smooth.Top with a drizzle of olive oil, parsley, cilantro, mint, paprika, and sesame seeds. Enjoy with sourdough bread, pita bread, or vegetables!