Creamy Baba Ganoush Dip
A velvety, smoky Mediterranean dip made from roasted eggplants, tahini, and fresh lemon juice, perfect for snacks or entertaining.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium-sized large eggplants
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2–3 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- Water or aquafaba, as needed to thin the dip
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Prick the eggplants a few times with a fork, then halve them lengthwise. Score the flesh in a crisscross pattern without piercing the skin.
- Place the eggplant halves cut-side down on the baking sheet. Roast for about 35-40 minutes, until the skin is charred and the flesh feels very soft when pressed.
- Cool slightly, then scoop out the flesh using a spoon, leaving the charred skin behind. Transfer the flesh to a mixing bowl.
- Add tahini, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper. Mix gently to combine.
- Transfer the mixture to a food processor. Pulse until smooth and creamy, stopping to scrape down the sides. Gradually add olive oil while blending.
- Add water or aquafaba one tablespoon at a time until the dip reaches your preferred creaminess.
- Taste and adjust seasoning with more lemon juice or salt if desired.
- Spoon the baba ganoush into a serving bowl, drizzle with extra olive oil, and garnish with chopped parsley.
Notes
If eggplants are not soft enough after 40 minutes, roast for an additional 5-10 minutes. Resting the dip in the fridge for an hour enhances flavor. Add olive oil slowly during blending to maintain creamy texture. For extra smoky flavor, char eggplants over an open flame before roasting. Avoid storing baba ganoush with olive oil on top for too long to prevent bitterness.
Nutrition
- Serving Size: Approximately 1/4 cu
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 4
- Fiber: 2
- Protein: 3
Keywords: baba ganoush, eggplant dip, Mediterranean dip, smoky dip, tahini dip, vegan dip, gluten-free dip