This is an easy baba ganoush dip recipe that can be enjoyed with pita bread, fresh vegetables, as a spread or even a side! This appetizer is easy to make and tastes amazing!
It’s also naturally vegan, dairy-free and gluten-free.
What is baba ganoush dip?
It’s an easy appetizer that is very popular not only in the Middle East where it originated, but also in many other countries of the world. It can also be spelled baba ghanouj or baba ghanoush.
What is baba ganoush made of?
This tasty dip consists of eggplants (either roasted or grilled), garlic, olive oil and tahini. To season it, you only need salt and pepper, but you can add some fresh herbs, a drizzle of lemon juice, cumin …
I’d say it’s hard to say what is the best baba ganoush recipe, as they can be easily adapted to ones liking. If you ever get to visit the Middle East, make sure to order some in a restaurant!
How to make baba ganoush dip
Cut the eggplants in half length-wise and drizzle each with oil. Sprinkle them with salt and pepper and bake in the oven until ready – they must be mushy inside. In summer, just throw them on the grill!
When ready, let them cool down before scooping out the flesh. Transfer it to a food processor and process with crushed garlic, pepper, olive oil and tahini until smooth.
Give it a taste and add salt to your liking.
Is baba ganoush healthy?
Yes! If you are looking for healthy appetizers low in calories, this one is it! It is packed with vitamins, nutrients and healthy fats. Now make sure to use olive oil and possibly extra virgin olive oil to get the most out of it.
What to dip in baba ganoush?
You can enjoy it as a spread on rice cakes, toast or just snack on it throughout the day. It goes well with pita bread, fresh veggies (serve it as a dipping sauce for crudité platter, breadsticks, tortilla chips, …
- I recommend using small eggplants, rather than larger ones. They will cook faster and they taste better.
- When choosing eggplants, make sure they are tough to touch. That means they are fresh.
- You can make this easy baba ganoush dip with homemade tahini sauce or store-bought. Use whatever it is more convenient for you or what you prefer more.
- This is a simple recipe for baba ghanoush and for that reason it is important to use the best ingredients – the freshest eggplants, a good quality olive oil and garlic that is not old.
- I like to season the eggplants well before they go in the oven. They taste quite bland without any seasoning so you can be generous.
- You can top it with chopped fresh parsley or coriander, if you like.
- Store this eggplant dip in an air-tight container. It will keep in the fridge for up to 4 days.
More easy dip recipes:
- Spinach Artichoke Dip
- Sour Cream and Chive Dip
- Blue Cheese Dip
- Garlic Cheddar Dip
- Jalapeno Dip
- Roasted Eggplant Dip
- 3 Italian eggplants, total weight 2 pounds/1 kilo, see note 2
- a drizzle of olive oil
- salt, a generous pinch
- black pepper, a generous pinch
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 1 garlic clove
- cayenne pepper (optional)
- Preheat the oven to 400° Fahrenheit (200° Celsius).
- Rinse the eggplants under running water. Cut off the green parts and cut each in half – lengthwise. Place them onto a baking sheet - cut side up and drizzle with olive oil. Season with salt and pepper.
- Bake in a preheated oven for about 35-40 minutes (see note 3). When ready, take them out and let them cool down. Use a spoon to scrape out the flesh and transfer it into a food processor. Add tahini, olive oil and crushed garlic and process until smooth. Taste it and season with salt and pepper to your liking.
- Optional: You can sprinkle some cayenne pepper and drizzle some olive oil over.
- Serve it right away or chilled with any dippers you like.
- Eggplant (US) = aubergine (UK).
- If you can, buy smaller eggplants rather than larger ones. They will roast faster and taste better.
- The cooking time might vary. This will depend on the size of eggplants (aubergines) you use. Smaller ones might only take 30 minutes. You want them to be completely soft on the inside, so best is to check with kitchen tongs. If you can squeeze them easily, they are done.
- Baba ganoush should last up to 4 days when kept in the fridge in an air-tight container.
- For detailed information and more tips or if in doubt, I recommend reading the full post above this recipe card.
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Serving Size:1 tbsp
Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 22mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 2g