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baba ganoush recipe
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
This homemade baba ganoush recipe offers a creamy, smoky flavor, perfect as a healthy, family-friendly side or snack. It guides you to create restaurant-quality dip with simple ingredients and clear steps.
Ingredients
- 1 large eggplant (approx. 600g / 1.3 lb)
- 0.25 cup tahini (60g)
- 2 tablespoons fresh lemon juice (30ml, from 1–2 lemons)
- 2 garlic cloves, peeled
- 0.25 cup extra virgin olive oil (50ml, plus extra for drizzling)
- 0.5 teaspoon ground cumin (2.5ml)
- 0.5 teaspoon smoked paprika (2.5ml, plus extra for dusting)
- 0.5 teaspoon fine sea salt (2.5ml, or to taste)
- 0.25 cup fresh parsley (15g, finely chopped, for garnish)
Instructions
- Roast the Eggplant: Preheat oven to 200 degrees C (400 degrees F). Pierce the eggplant several times with a fork. Roast on a baking sheet for 35-45 minutes until very soft and collapsed. (Optionally, char over an open gas flame for 5-7 minutes first for a deeper smoky flavor, or use an Instant Pot (10-12 min high pressure) or Air Fryer (30-40 min at 190 degrees C / 380 degrees F) for a quick hack.)
- Cool, Peel, and Drain: Once the eggplant is cooked and cool enough to handle, scoop out the tender flesh into a colander, discarding the skin and any excess seeds. Let it drain for at least 15 minutes to remove bitter liquid.
- Prepare the Baba Ganoush Base: In a food processor, combine the drained eggplant flesh, 0.25 cup tahini, 1 tablespoon fresh lemon juice, 2 peeled garlic cloves, 0.5 teaspoon ground cumin, 0.25 teaspoon smoked paprika, and 0.5 teaspoon fine sea salt. Pulse until mostly smooth but still with a little texture.
- Achieve Creaminess: With the food processor running on low, slowly drizzle in the remaining 0.25 cup extra virgin olive oil until well combined and beautifully creamy. Taste and adjust seasoning with more salt, lemon, or cumin as needed.
- Assemble and Swirl: Transfer the baba ganoush to a wide, shallow serving bowl. (Optional: spoon dollops of roasted red pepper puree into the center and edges, then swirl gently.)
- Garnish and Serve: Drizzle a little extra extra virgin olive oil over the dip. Sprinkle generously with fresh chopped parsley and a light dusting of extra smoked paprika. Serve immediately with warm pita bread or fresh vegetables.
Notes
For a lighter dip, use light tahini or increase lemon juice. Swap some olive oil for water or Greek yogurt to lower fat. For a spicier version, add red pepper flakes. For an herby twist, incorporate fresh mint or cilantro. For a chunkier texture, mash the eggplant by hand instead of fully processing. Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 0.25 cup (approx 60g)
- Calories: 150 calories
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg