Baba Ganoush Recipe (Vegan) (2024)

This Baba Ganoush recipe with roasted eggplant, tahini, garlic and lemon juice is smooth, creamy and so tasty. This simple and delicious Middle Eastern eggplant dip is vegan, low-carb and gluten-free.

If you are not familiar with this Middle Eastern favorite – Baba Ganoush is similar to hummus but made with eggplant instead of garbanzo beans (chickpeas). Silkier in texture and complex in flavor, this healthy appetizer is excellent for dipping pita bread and vegetables.

What is Baba Ganoush?

Baba Ganoush (Baba Ghanouj), is a dip popular in Arab countries throughout the Middle East. Traditionally is made by grilling or roasting eggplant over a wood fire. This preparation gives this dip a smokey flavor.
In Arabic, Baba means “father” and Ganoush means “spoiled”. So we could say this dip means “spoiled daddy”.

Baba Ganoush Recipe Ingredients

• Italian Eggplant
• Fresh Garlic
• Fresh Lemon Juice
• Tahini
• Olive Oil
• Ground Cumin
• Chili Powder
• Salt to Taste
• Yogurt is an optional ingredient although it adds creaminess to the dip. Choose a vegan yogurt if you follow a vegan diet.

How To Make This Baba Ganoush Recipe

I make this Baba Ganoush recipe by roasting the eggplants in the oven. I find this is the easiest way to make this delicious dip recipe all year round. Of course, if weather permits and you have a grill, you can grill the eggplant and then follow the rest of the steps in the recipe.

• Roasting the Eggplants:I roast the eggplants cut in half lengthwise, cut side down.The caramelized roasted eggplants add a lot of flavor to this dip recipe. I can guarantee you won’t be missing the smokiness of the grill!

  Also, cutting the eggplants prevents them from exploding in your oven (yes, please ask me how I know that!).

  Before roasting, season the eggplants with salt and brush them with olive oil. Roast the eggplants in a 400 degree oven until they are soft and golden brown.

• Peeling the Roasted Eggplants:Peeling the roasted eggplants is incredibly easy. Scrape off the flesh with a spoon while holding one end of the skin.
• Straining the Moisture: Although the roasting process takes some of the moisture away from the eggplant, it is important that you place the eggplant flesh in a sieve over a bowl (to catch any drippings) and let the cooked eggplant sit in the sieve for 10 minutes to get rid of any remaining moisture. Stir the eggplant flesh a couple of times to help with the process.

• Mix by Hand or Use a Food Processor: I like to mash the eggplant with a fork instead of using a food processor. I think a little texture makes this baba ganoush recipe a bit more interesting. However, if you want a completely smooth dip, you can use a food processor.
• Season: Add the garlic, lemon juice, tahini, cumin, chili powder and season with salt to taste. Mix well. Some authentic Baba Ganoush recipes ask for yogurt while others don’t. I think it adds to the richness and overall yuminess of the dip. Either way the result is very tasty!

What To Serve with Baba Ganoush?

• This easy appetizer is wonderful served with vegetables like baby carrots, cucumber slices, sliced bell peppers, warm pita bread, pita chips and pretzels. Add some grape tomatoes, an assortment of olives and some herb olive oil and you have a wonderful appetizer board ready for your next get together.

Take A Look At These Other Appetizer Recipes:

• Pizza Dip
• Corn Dip
• Shrimp Scampi Dip
• Shrimp Ceviche

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