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Authentic Easy Baba Ganoush is a traditional Middle Eastern dip that features oven-roasted eggplant, tahini, and more. It’s silky smooth and has the most incredible smoky flavor that will compliment just about any veggie or cracker you serve it with. This recipe is SO easy – simply roast the eggplant, blend it up in a food processor and enjoy!
This delicious Baba Ganoush recipe is a flavorful and easy dip perfect for any party or gathering. It’s made with roasted eggplants, tahini, garlic, lemon juice, and a few other aromatic ingredients. The result is a velvety dip that pairs perfectly with veggies, chips, crackers – you name it! Kick off your next gathering with this savory Baba Ganoush dip and watch as it disappears before your eyes!
Why You’ll Love This
- It’s perfect for parties. Baba Ganoush disappears before any other dip when I serve it at parties or potlucks. It’s savory, a little salty, and rich with roasted eggplant flavor… Consider making a double batch if you’re serving a larger crowd!
- SO easy to make. Simply roast the eggplant in your oven, let it cool, then toss it into a food processor with a handful of other delicious ingredients. Voila! You now have homemade Baba Ganoush.
- It’s a lighter option. When perusing dips at parties, you’re bound to see lots of heavy cheese-based options or other hearty recipes. While I’ve never met queso I didn’t like, it’s nice to see Baba Ganoush as part of the spread! The tahini and eggplant dip is a great reprieve from the usual creamy concoctions.
What is baba ganoush?
Baba Ganoush is a Middle Eastern eggplant based dip or spread. It usually contains tahini (sesame paste), lemon juice, garlic and olive oil. The roasted eggplant gives it a smoky flavor that pairs nicely with the other ingredients.
It originated in the Eastern Mediterranean region and is popular throughout the Middle East, North Africa, and parts of Europe. The dish was initially known as “babaganush” in Turkey and “mutabbal” in Syria, but other countries have adapted their own versions of the dip. Today, it is a popular appetizer served around the world and can be found in restaurants and homes alike.
Ingredients You’ll Need
Here is a list of ingredients you will need to make authentic Baba Ganoush. Make sure to scroll down to view the full recipe for exact measurements.
- Extra virgin olive oil
- Lemon juice
- Plain Greek yogurt
- Kosher salt
- Toppings – Fresh parsley, sumac, cayenne pepper, toasted pine nuts
How To Make Baba Ganoush
It’s quite easy to make this delicious dip! Here is a general overview of the steps involved to make easy Baba Ganoush. Be sure to scroll to the bottom of this post for the full recipe.
Roast the eggplant. Poke a few holes in the eggplant’s skin with a paring knife. Place it on a baking sheet lined with foil. Roast at 400°F for about 40-55 minutes, turning over once at the halfway mark.
Prepare the roasted eggplant. Get the eggplant ready to blend by slicing it open and scooping out the flesh. Wait to do this until it’s cool enough to handle! You can throw away the skin as we won’t be needing it. Strain the cooked flesh through a fine mesh sieve.
Blend it. Add the garlic to the food processor first and pulse a few times to chop it. Add the remaining ingredients to the processor and pulse until smooth.
Serve. Transfer the Baba Ganoush to your serving bowl of choice and garnish it with more olive oil and whatever other toppings your heart desires. Enjoy!
Substitutions and Variations
You can’t stray too far from this Baba Ganoush recipe and still call it authentic. However, there are a few ways you can still enjoy this traditional Middle Eastern dip while customizing it!
- Make it low-fat. I like to use plain Greek yogurt that has full fat because it tends to yield the creamiest, smoothest results. However, you can use low-fat plain Greek yogurt instead if preferred.
- Add a little more flavor. You can have some fun with the seasonings you use. For example, if you want to enhance the smoky flavor even more, feel free to sprinkle in some smoked paprika.
- Need it to be low-sodium? No worries! Simply omit the salt or lessen the amount you add.
- You can grill the eggplant. Want an even smokier flavor? Brush the outside of the eggplant with a little olive oil, pierce it a couple times with a paring knife, and cook it on a medium-high grill until tender, about 15 to 20 minutes, flipping as necessary.
Tips for Success
Make the BEST eggplant Baba Ganoush with these simple tips and tricks:
- Use fresh ingredients. Fresh garlic and lemon juice really do wonders for this flavorful dip recipe. Try to avoid pre-minced garlic and bottled lemon juice if you can help it!
- Really strain the eggplant. Straining the roasted eggplant flesh is such an important step. Too much excess liquid will make the dip runny and not the smooth, silky results we’re aiming for.
- Use homemade Tahini. Did you know that homemade tahini only calls for 2 ingredients? It’s incredibly easy to make and adds great flavor to this easy Baba Ganoush recipe!
First things first – make sure your dip is fully cooled to room temperature prior to storing! Keep your homemade Baba Ganoush stored in an airtight container in the fridge. Properly stored, it’ll stay fresh for up to 4 days.
What to Serve with Baba Ganoush
This party favorite dip is best served with pita bread, pita chips, and fresh veggies. Oh, and don’t forget to top it off with garnishes like fresh parsley and cayenne pepper!
Authentic Easy Baba Ganoush
- 1 ½ to 2 pounds (680 g) eggplant, rinsed and patted dry
- 4 ½ tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, peeled
- 4 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons plain Greek yogurt
- ¾ teaspoon kosher salt, or more to taste
- ¾ teaspoon ground cumin
- Fresh minced parsley
- Cayenne pepper
- Toasted pine nuts
- Fresh pita bread or pita bread chips
- Fresh vegetables, such as sliced cucumber or bell pepper strips
- Preheat the oven to 400 °F (204 °C). Line a large rimmed baking sheet with foil. Use a paring knife to poke a few holes in the eggplant’s skin, and then place it on the prepared tray. Roast until it’s wrinkled and soft, about 40 to 55 minutes, turning over once halfway through.
- Once cool enough to handle, cut the eggplant open and scoop out the flesh (discard the skin). Strain the eggplant flesh through a fine mesh sieve to drain off excess liquid.
- Add the garlic to a food processor and pulse a few times to chop. Add the eggplant, tahini, lemon juice, yogurt, salt, cumin, and 2 tablespoons oil. Pulse until it’s well-combined. It doesn’t have to be completely pureed unless you prefer it completely smooth.
- Transfer the eggplant dip to a shallow bowl. Drizzle the remaining 2 tablespoons oil on top.
- Add any additional toppings you like and serve with fresh pita bread, pita chips, or fresh vegetables for dipping.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.