This easy, homemade Baba Ganoush recipe uses a food processor to produce a smooth, creamy eggplant dip that’s full of Middle Eastern flavor. This vegan recipe makes a great appetizer or healthy snack served alongside pita bread or veggies.
What is baba ganoush?
Baba ganoush (sometimes written baba ganouj) is a thick dip or spread that is of Middle Eastern origin. It is made from cooked eggplant that is mashed and mixed with olive oil, lemon juice, and other seasonings. As with many popular dishes enjoyed by multiple countries, the origins are up for debate as are the ‘authentic’ ingredients so recipes can differ.
Traditional baba ganoush recipes use grilled eggplant which helps achieve a nice smoky flavor. You can use grilled eggplant in this recipe but I opted for roasted as it is easier for me. To achieve that smoky flavor, I add a little smoked paprika.
Traditional recipes also don’t include a food processor. Instead, the eggplant is mashed by hand resulting in a chunkier dip. I personally love baba ganoush when it is silky smooth so the food processor is the best way to achieve this and that is what I did in this recipe.
Baba ganoush vs hummus
Both baba ganoush and hummus are healthy, vegan recipes that have a creamy, smooth texture. They are both used similarly (i.e. as a dip or a spread). So what is the main difference between baba ganoush and hummus?
While both baba ganoush and hummus contain many of the same ingredients and involve a similar process, the main difference comes down to the main ingredient. The main ingredient for baba ganoush is eggplant whereas the main ingredient in hummus is chickpeas. Since eggplants and chickpeas differ in flavor, baba ganoush and hummus taste quite different from one another. Hummus has a nuttier, legume-like flavor whereas baba ganoush has an earthier, smoky flavor.
Tips for making the best baba ganoush recipe
- Remove as many seeds as possible. The seeds of eggplant can add bitterness. While they are edible and its okay if some remain in the dish, I like to remove larger clumps.
- Strain the cooked eggplant. While not all recipes call for this step, many do for one simple fact- this spread should be thick and not watered down.
- Use a good quality ingredients. Baba ganoush recipes require minimal ingredients so it is important to use good quality ones for the best flavor. This is especially true for the tahini and olive oil. Lower quality tahini can be bitter producing a bitter dip so choose one you like the flavor of.
- If you can’t grill your eggplant, add smoky spices instead! Traditional recipes use grilled eggplant which has a nice smoky quality. Since this isn’t always convenient, I prefer to roast my eggplant. To add some smoky flavour, I add smoked paprika.
- Use a food processor for the smoothest dip. I love a creamy, smooth baba ganoush recipe so the best way to achieve this is in a food processor. If you prefer a chunkier dip, you can opt to mash your eggplant with a fork and stir in the other ingredients.
Baba ganoush ingredients
My recipe uses 8 simple ingredients:
- eggplant (about 1 large, 2 medium or 4 small)
- tahini (good quality)
- lemon juice
- parsley
- salt
- smoked paprika (can substitute regular paprika)
- ground cumin
- olive oil
Steps for making this baba ganoush recipe
The process for making baba ganoush is straight-forward and easy.
1. Roast the eggplant. Cut eggplants in half and brush the cut sides with some of the olive oil (about 1/2 teaspoon). Place the sliced eggplant with the cut side down on the baking sheet and bake for 30-40 minutes or until tender (roasting time will depend on the size of eggplants you are using).* Allow the egg plants to cool until they are easier to handle. [You can grill the eggplant instead if you prefer].
2. Scoop the eggplant flesh and strain it. Scoop the flesh of each eggplant out, removing any larger clumps of seeds and discarding the skin. Place the eggplant flesh in a mesh strainer over a mixing bowl. Gently press down on the eggplant to squeeze out excess moisture. Discard the liquid.
3. Puree all the ingredients. In a food processor, add the eggplant, tahini, parsley, lemon juice, salt, paprika and cumin. Process until smooth. With the processor running, slowly drizzle in the remaining olive oil until it is all incorporated the dip is creamy and paler in color. Taste and add more lemon or salt if needed.
4. Top and serve! Transfer to a bowl and drizzle with more olive oil, parsley, and smoked paprika (if desired).
What do you eat baba ganoush with?
My favourite way to enjoy this recipe is as a dip for pita bread or veggie sticks. Carrot sticks, peppers, cucumbers and celery are great, dippable veggies. You can serve this dip on its own or include it with other dippable options like Hummus.
In addition to enjoying it as a dip, it makes a great spread for sandwiches and wraps. I like to add it to Falafel wraps for a nice vegan meal!
I hope you enjoy this dip as much as we do!
-Cathy
You may also like:
Air Fryer Falafel
Hummus
Roasted Red Pepper Hummus
I hope you enjoy this recipe! If you try it and love it as much as I do, I would love to hear about it! Leave a rating and/or comment below to let me know!
Baba Ganoush
Ingredients
- 2 lbs eggplant (about 1 large, 2 medium or 4 small)
- 3 tablespoons tahini (good quality)
- 2-3 tablespoons lemon juice
- 2 teaspoons parsley chopped, plus more for garnish
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika (can substitute regular paprika)
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil
Instructions
- Preheat oven to 450F and line a baking sheet with parchment paper or foil.
- Cut eggplants in half and brush the cut sides with some of the olive oil (about 1/2 teaspoon). Place the sliced eggplant with the cut side down on the baking sheet and bake for 30-40 minutes or until tender (roasting time will depend on the size of eggplants you are using).* Allow the egg plants to cool until they are easier to handle.
- Scoop the flesh of each eggplant out, removing any larger clumps of seeds and discarding the skin. Place the eggplant flesh in a mesh strainer over a mixing bowl. Let it sit for 30 minutes and then gently press down on the eggplant to squeeze out excess moisture. Discard the liquid.
- In a food processor, add the eggplant, tahini, parsley, lemon juice, salt, paprika and cumin. Process until smooth. With the processor running, slowly drizzle in the remaining olive oil until it is all incorporated the dip is creamy and paler in colour. Taste and add more lemon or salt if needed.
- Transfer to a bowl and drizzle with more olive oil, parsley, and smoked paprika (if desired).
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
