Find out how to make this delicious Lebanese vegan eggplant dip at home using this quick and easy Baba Ganoush recipe! This popular Mediterranean staple dish is creamy, nutritious, flavorful, naturally vegan, and gluten-free. It’s a terrific alternative to hummus and only requires a few ingredients!
The best Homemade Dips
Dips are something that I always make sure I have readily available at all times. Some of my all-time favorites are Hummus, Guacamole, and Vegan Tzatziki. They are so convenient when you want to eat something light yet tasty and appeasing. They can range from sweet to savory, and can easily make elevate any bread, crackers, salad, and snacks you pair them with! And they are the easiest to make too! Just like this Baba Ganoush recipe which is baked, blended, and served in less than 45 minutes.
What is Baba Ganoush?
Baba Ganoush is a Lebanese eggplant dip that is popular in Arab countries in the Middle East and usually served with pita bread as an appetizer “mezze” or as a side dish to local entrees. It is made using grilled, broiled, or baked eggplants blended with tahini, lemon juice, spices, and seasonings. It has a smoky, nutty, and oriental flavor plus a rich and creamy texture that is totally addicting.
Baba Ganoush vs Hummus
Because of their similarities in both origin and appearance, these two delectable dips are often interchanged with each other. The difference lies in the main ingredient used to make each of them. While Baba Ganoush is made using smoked eggplants or aubergines, Hummus is made using chickpeas or garbanzos. So while both have a nutty flavor and creamy consistency, Hummus tends to have a strong beany taste while Baba Ganoush has a smoky flavor and less calories.
Ingredients Used
- Eggplants: I used 2 medium-sized eggplants for this recipe. Their mild taste and soft, creamy texture are perfect for making dips and sauces.
- Tahini: this Middle Eastern condiment is made by grinding sesame seeds into a paste form. It’s filled with nutty and earthy tones.
- Garlic: Gives the dip a fresh sharp taste.
- Lemon juice: adding just enough of this brightens the dip with its tanginess but does not overwhelm.
- Salt and pepper: Add to taste for the perfect flavor balance.
- Cumin: this is optional, but adding it to the dip gives it a hint of warmth and peppery taste.
- Garnishes: I used olive oil, paprika/chili powder, parsley, mint, sesame seed, and pomegranate. Aside from adding tons of flavor and texture, it also makes the dip appealing to the eyes.
How to make Baba Ganoush
As always, I recommend checking out this step-by-step instruction first. Then you can find the full recipe with exact measurements in the recipe card below!
Step 1: Cut and bake eggplant
Start by cutting the eggplants in half and score the flesh with the tip of a knife in a diamond shape. Brush the flesh with a little oil and place cut side down on a parchment lined baking sheet. Bake at 392 °F (200 °C) for about 35 minutes, depending on size, until the flesh is soft and the skin is collapsing.
Step 2: Blend and enjoy!
Allow the eggplants to cool for a few minutes. Then scoop out the flesh into a food processor or blender. Add tahini, garlic cloves, lemon juice, salt, pepper and cumin and blend until creamy. Garnish your eggplant dip with your favorite toppings and serve with naan bread, vegetables, crackers or with whatever you like!
How to store Baba Ganoush
This dip can stay fresh in the refrigerator for a maximum of 7 days. Just make sure to store it in an airtight jar or bottle. I recommend making it a day in advance before enjoying it. This will allow the flavors to combine better and make it even more flavorful.
Tips when making it
- The baking time may vary depending on the size of the eggplants you are using. Make adjustments as necessary and make sure they are soft and easily mashed before placing them in the blender or food processor.
- Cutting the eggplants into halves and scoring the flesh makes it easier for them to cook and prevents them from exploding while baking.
- If you like your vegan Baba Ganoush with chunks versus smooth and creamy, you can mash the eggplants using a fork instead of using your blender or food processor.
- If you do not have an oven, you can use your outdoor or electric griller, or use a grill pan on your stovetop to soften the eggplants before blending.
You will love this Baba Ganoush dip because it is:
- Vegan (Plant-based)
- Flavorful
- Rich
- Creamy
- Smoky
- Nutty
- Easy to make
- Made using simple ingredients
- Fantastic with bread, cracker, veggies and salads.
More Easy Vegan Dip Recipes to try:
- The Best Hummus
- Vegan Tzatziki
- Creamy Guacamole
- Raita Dip (Indian Yogurt Sauce)
- Cashew Dip
- The Best Peanut Sauce
- Ajvar (Paprika Dip)
- Herb dip
- Easy Vegan Mayonnaise
- Cashew Mayo (Vegan Aioli)
If you try this vegan Baba Ganoush recipe, feel free to leave me a comment and a star rating! And if you take a photo of your creamy eggplant dip and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun trying! 🙂
Baba Ganoush Recipe
Author:Ingredients
For garnish (optional)
- olive oil, paprika or chili powder, parsley, mint, sesame seeds, pomegranate
Instructions
*Note: Check out the recipe video + step-by-step photos above!
- Preheat the oven to 392 °F (200 °C) and line a baking sheet with parchment paper.
- Cut the eggplants in half lengthwise. Slightly score the flesh with the tip of a knife in a diamond shape and brush with a little olive oil. Place cut side down on the prepared baking sheet and bake for about 35 minutes, until the flesh is soft and the skin is collapsing (this may take longer if you are using a large eggplant).
- Allow the eggplants to cool for a few minutes. Then turn the eggplants over, scoop out the flesh with a large spoon and place in a food processor or blender. Add tahini, garlic cloves, lemon juice, salt, pepper and cumin and blend until creamy.
- Garnish the eggplant dip with olive oil, paprika or chili powder, parsley, sesame seeds, pomegranate seeds and mint to taste. Serve with naan bread, vegetables or crackers.
- Enjoy!
Notes
- Storing: The dip can be stored in an airtight container in the refrigerator for up to 7 days.
- Make ahead: I recommend making the dip one day ahead to allow the flavors to combine better for a more flavor dip!
- More information can be found in the blog post above!
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Mine turned out a bit sour 🥲 I don’t get ehat i did wrong.
Maybe you used old or overripe eggplants as they are more likely to exhibit a bitter flavor. It’s best to choose eggplants that are heavy, shiny and firm.
Made this with Rosa Blanca eggplants from our garden (round purple and white ones). So easy and so perfectly delicious.
Awesome, I’m glad to hear that. 🙂
Absolutely delicious and our new favorite vegan side dish! Easy to make, go for it peeps!
Thank you so much, Monica! 🤎
I just finished making this and oh my gosh! It is DELICIOUS right out of the blender, and will only get better overnight (if it lasts that long). This is a great recipe, and was so easy to make, it’s going into my regular rotation. Highly recommend adding the cumin
Thank you so much, Connie. So cool, that you enjoyed it. 🙂