Baba Ganoush

Baba Ganoush is an easy, delicious, vegan friendly Middle Eastern dip that makes a wonderful addition to any party spread.

Baba Ganoush is delicious as part of a Levantine mezze. It can be enjoyed as a dip for bread or chips, used as spread on sandwiches and wraps, or even incorporated into veggie burgers. This easy to make dish is vegan-friendly too!

What is baba ganoush?

Baba ganoush is a Middle Eastern dip of cooked and mashed eggplant mixed with various seasonings. It is made in a wide variety of ways in the Middle East, but it usually is comprised of eggplant, tahini (sesame seed paste), olive oil, lemon juice or vinegar, and garlic.

It is most traditionally eaten as part of a meze platter in Mediterranean countries.

What does baba ganoush taste like?

Baba ganoush is a creamy and smoky dip that can range in texture from silky smooth to chunky depending on the recipe. The flavor itself is somewhat earthy, but it has a depth of flavor as well as spice from the garlic and lemon juice and a nutty and slightly sweet finish from the sesame seed paste.

Baba ganoush vs. hummus

Baba ganoush and hummus are sometimes compared, but they are very different. Baba ganoush is made from eggplant while hummus is made from chickpeas.

They are both Middle Eastern dips, and are both normally eaten as part of a meze platter, but they have contrasting flavors due to their different ingredients.

Hummus is more savory with the chickpeas providing the bulk of its flavor whereas baba ganoush has more earthy notes from the eggplant and tahini.

What to Eat with Baba Ganoush

Baba ganoush goes best as part of a meze platter, but it can also be used as a sauce, dip, or sandwich spread.

It also pairs well with foods like hummus, tabbouleh salad, falafel, and grape leaves. It can be used in sandwiches or wraps to replace mayonnaise or mustard.

I like to serve my baba ganoush with raw vegetables like carrot sticks, cucumber, and bell peppers. It’s also fantastic with pita bread or pita chips.

How to Store Baba Ganoush

Baba Ganoush is good for up to 4 days. Store in an airtight container in the fridge.

About the Ingredients for Baba Ganoush

Eggplant – Roasted Eggplant is the most important ingredient for this dip, meaning absolutely no substitutions. Roasting them gives the dip a lovely smokey flavour.

Garlic – If you dislike the strong taste of raw garlic, use garlic powder instead.

Tahini – Adds a nuttiness to the Baba Ganoush.

Lemon juice – Adds a lovely hint of tang.

Can you make baba ganoush without tahini?

You can absolutely leave out the tahini, however, if you miss that bit of nuttiness it gives, replace with a natural nut butter. There are many different variations of traditional Baba Ganoush, and not all are made with tahini.

Looking for More Easy Appetizers?

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Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

How to Make Baba Ganoush

Yields: 4-6 Servings | Prep time: 10 mins | Cook time: 35-40 mins

Ingredients:

2 large Italian eggplants, cut in half lengthwise
4-5 cloves garlic, unpeeled
¼ c. tahini
3 T. fresh lemon juice
1 T. fresh parsley, chopped
5 T. quality extra virgin olive oil, divided
Sea salt and black pepper, to taste
3 T. pomegranate arils
Vegetable crudités, to serve

Directions:

1. Place top oven rack in center position and pre-heat oven to 425°F.  Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
   
2. Arrange the eggplant halves on the prepared baking sheet without overcrowding and place in the oven. Roast for 35-40 minutes, or until the eggplant is tender and appears to be collapsing. Remove from oven and set aside to cool.
   
3. When cool enough to handle, gently scoop out the eggplant interior into a mess strainer set over a large bowl. Squeeze the roasted garlic cloves to release the edible interior into the strainer, as well.  
   
4. Press down on the eggplant and garlic with the back of a large spoon to release as much liquid as possible. Remove the strainer and discard the liquid in the bowl. Wipe dry before adding the eggplant mixture to the same bowl.
   
5. Add the tahini, fresh lemon juice, parsley, and one-quarter cup olive oil to the bowl. Season generously with salt and black pepper, to taste, and stir vigorously to combine.
   
6. Transfer the dip to a serving bowl and garnish with the remaining olive oil and the pomegranate arils. Serve immediately with a selection of vegetable crudités and/or gluten-free pita or crackers, if desired. Enjoy!