Easy Baba Ganoush Dip Recipe

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Have you ever had baba ganoush before? It's a delicious, smoky eggplant dip that is perfect for parties or appetizers. This recipe is super easy to follow, and it only takes a few simple, healthy ingredients. You're going to love this dip for your next party, get-together, or easy summer snack.

hand holding pretzel with baba ganoush above bowl of dip

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Baba Ganoush Recipe
What Should I Serve with Baba Ganoush?
Ingredients
Handy Kitchen Tools
How to Make Homemade Baba Ganoush
Frequently Asked Questions
More Easy Dip Recipes
📖 Recipe

Baba Ganoush Recipe

Baba ganoush is a Middle Eastern dish that resembles hummus but is made slightly differently. Made using roasted eggplant instead of chickpeas, this dip is served as an appetizer but has so many delicious ingredients that it can also be served as a light lunch.

Combining eggplant with garlic, lemon juice, and tahini, you get an incredible dip that is going to be the perfect light and refreshing appetizer.
Once you start making your own baba ganoush, you will skip the store-bought version, which is always subpar, and make your own.

sesame seed bread in front of light blue bowl of baba ganoush on burlap mat

What Should I Serve with Baba Ganoush?

If you have never had this, then you are in for a treat. While this is often served with fresh pita or fresh vegetables, I love making it to go with my crispy pita chips recipe.

You can serve on toasted pita, fried pita, soft warmed pita, or even with carrot sticks or celery. It can be spread over toasted bread in place of a sauce on a sandwich, and of course, I love serving it with kebabs or other tasty meats we would serve inside a pita.

This is a great starter for these Greek chicken thighs or even this classic mousakka recipe. It also pairs well with this traditional spanikopita recipe and could work well with any of these Mediterranean diet recipes.

teal bowl on teal plate filled with dip topped with tomatoes

Ingredients

2 medium eggplants
2 cloves garlic
4 tablespoons Tahini
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon smoked paprika
1 tablespoon fresh chopped parsley

Optional: ¼ cup olive oil

Note: Olive oil is a traditional ingredient in baba ganoush, however, we wanted this to be a bit healthier and lower in fat. So, it was left out. If you prefer adding the richness of the olive oil, blend it in with the Tahini.

bowl of baba ganoush next to loaf of crusty bread

Handy Kitchen Tools

teal bowl of baba ganoush with sliced tomatoes

How to Make Homemade Baba Ganoush

Preheat your oven to 450°F then prepare a baking sheet or oven-safe tray by lining it with parchment paper.

Wash and trim off the stems from the eggplants then cut them in half and sprinkle the cut side with salt and lay on the baking sheet for 5 to 10 minutes. This helps pull out any excess moisture.

Pat dry the tops of the eggplants slices then bake them for 35 minutes or until the centers are softened and easy to scoop out of the shell.

Peel them completely then put them into your blender or food processor with the rest of the ingredients, except the parsley, and pulse until it is all blended and no chunks remain. If you want to add olive oil, do so now.

Pour into a bowl, then top with a sprinkle of paprika and fresh parsley before serving.

baba ganoush in blue and white bowl with paprika on top

Frequently Asked Questions

Is Baba Ganoush Healthier Than Hummus?

Baba Ganoush is generally considered to be healthier than hummus. That is because it is made with eggplant rather than chickpeas. It is low in calories, low in carbs, and is high in fiber. Because it is filled with vegetables, it is packed with vitamins and minerals, like vitamin K and potassium. The eggplant being lower in calories than some also keeps it at low macros for most dietary needs. Additionally, adding olive oil, while standard, isn't necessary for the dip to combine and be delicious.

Does Baba Ganoush Contain Tahini?

Yes, Baba Ganoush does contain Tahini. Tahini is a paste made from sesame seeds that have been favored in Middle Eastern dishes for many years. It adds a nice bit of richness to dishes and can be used as a dipping sauce or spread on bread. If you try to make the baba ganoush without tahini, you might find that it lacks the typical flavor and is lacking something.

If you are stuck and do not have tahini, you can use 1 teaspoon sesame oil in the baba ganoush to have something similar that won't leave you missing that flavor.

Is Baba Ganoush Served Hot or Cold?

Baba Ganoush is usually served cold. You want to make the dip ahead of time and let it sit, mixed together, in the refrigerator for a few hours so that the flavors can combine. While you can make it and serve it right away, this is one of those recipes that is best if you give it time to come together in the refrigerator to develop richer flavors and chill completely.

What Kind of Eggplants Are in This Dip?

This uses what is a standard eggplant. The teardrop-shaped purple eggplant most commonly called the Italian eggplant is the best for this recipe. I do not recommend using Chinese eggplants as the texture is just a bit different and they are also more expensive.

More Easy Dip Recipes

I am a huge fan of dips as a starter or snack. Whether you serve these by themselves or as part of a spread of appetizers, below are some more great dip recipes to try that are delicious and easy to prepare. Make sure to bookmark, print, or pin your favorite recipes to Pinterest to add to your menu soon.

📖 Recipe

Yield: 8

Easy Baba Ganoush Dip Recipe

A delicious combination of eggplant and tahini, this easy baba ganoush recipe is a great addition to any appetizer plate!

Ingredients

2 medium eggplants
2 cloves garlic
4 tablespoons Tahini
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon smoked paprika
1 tablespoon fresh chopped parsley

Optional

¼ cup olive oil

Instructions

Preheat the oven to 450°F and line a baking sheet with parchment paper.
Remove the stem end of the eggplants, then cut each in half lengthwise.
Place the sliced eggplant onto the baking sheet cut side up. Sprinkle lightly with salt then let stand for 5 minutes. Pat them dry, then bake for 35 minutes until the center is softened completely.
Let the eggplant cool for 5 to 10 minutes, then peel them leaving just the flesh.
Place the eggplant flesh, garlic, salt, black pepper, lemon juice, and Tahini into a blender or food processor and pulse until it is combined and a smooth mixture.
Taste, and adjust with additional salt or pepper along with smoked paprika.
Top with fresh parsley and serve with your favorite pita for dipping.

Notes

Olive oil is a traditional ingredient in baba ganoush, however, we wanted this to be a bit healthier and lower in fat. So, it was left out. If you prefer adding the richness of the olive oil, blend it in with the Tahini.