This Easy Homemade Baba Ganoush is the best Middle Eastern-inspired dip made from roasted eggplants. Make this restaurant-quality recipe at home with only a few simple ingredients!
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If you know me at all you’ll know that I’m obsessed with appetizers. I’d eat appetizers and finger food for every meal of the day if I could – there’s just something about dips and spreads, and super flavourful little bites that’s just so appetizing, don’t you think? This Easy Homemade Baba Ganoush is one of my absolutely favourite dips to make, and I’m excited to be sharing it with you today!
What is Baba Ganoush?
Baba Ganoush (also spelled Baba Ghanoush) is a Middle Eastern-style dip that’s made from roasted eggplants, garlic, lemon and spices. It’s made in the same way hummus is made – blended until smooth – and it’s served similarly too, as a dip for pitas or veggies, as a spread, and even as a condiment alongside a meal. It’s often served at Middle Eastern restaurants as an appetizer and alongside dishes like Shawarma or Doner Kebab (one of our family’s favourites!).
How do you make Baba Ganoush?
Baba Ganoush is made by blending a whole roasted eggplant (remove the skin before blending), fresh or roasted garlic, lemon, tahini, olive oil and spices. Using a high-powered blender or food processor is the best way to achieve the light and smooth texture that makes Baba Ganoush so delicious. My favourite blender is THIS ONE from Blendtec and it works fantastically for recipes like this Easy Homemade Baba Ganoush. I also love THIS FOOD PROCESSOR for this recipe, and all my favourite homemade hummus recipes.
Want to learn how to make hummus? Try this Red Lentil Curry Hummus or this Garlic Parmesan White Bean Hummus!
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I hope you love this Easy Homemade Baba Ganoush as much as we do! Let me know in the comments below, what’s your favourite appetizer or dip? I’d love to know!
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Easy Homemade Baba Ganoush
Ingredients
- 1 medium eggplant
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 clove garlic minced
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons olive oil
- salt and pepper to taste
- some smoked paprika and fresh hopped parsley for garnish, if desired.
Instructions
- Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- Slice the eggplant lengthwise and rub the 2 teaspoons of olive oil and 1/4 teaspoon salt onto the eggplant flesh.
- Roast flesh side up for about 20-25 minutes, or until the eggplant flesh starts to turn golden brown around the edges.
- Let the roasted eggplant cool on the pan until room temperature.
- Scoop the room-temperature roasted eggplant flesh out of the skin (discard the skin) and into your blender.
- Add the minced garlic, tahini, lemon juice, chili powder and paprika and blend on medium speed until combined.
- Turn the speed to high and pour in the olive oil in a slow, steady stream until the mixture is ultra smooth (about a minute).
- Scoop the mixture out of the blender and into a bowl. Top with a small sprinkling of smoked paprika and fresh chopped parsley for garnish (if desired). Serve with pitas or pita chips for dipping.
Notes
Nutrition
Sabrina says
This is one of my favorites! So much flavor!
The Busy Baker says
So glad you like the recipe!! 🙂
Kimberly says
Love this stuff and this recipe looks awesome!
The Busy Baker says
Thanks!
Steph says
I had this on vacation one time but I was always too intimidated to make it at home. This recipe was super easy and the taste was fantastic!
The Busy Baker says
Thanks so much for letting us know! Glad you liked it!!
Dee says
I’ve never even heard of this before, but you make it sound so delicious I just have to make it!
The Busy Baker says
Thanks! I hope you enjoy it! 🙂
Catalina says
This looks crazy good! I will try it soon!
The Busy Baker says
Thanks Catalina! 🙂 I hope you love it!
Melanie Bauer says
Looks sensational! Now I can make this at home, definitely way better than store bought!
The Busy Baker says
Thanks so much!
Taylor says
I need to try making this at home! YUM!
The Busy Baker says
Thanks Taylor! Let me know how you like it!
Anna says
I had to make this dip as soon as I saw it on your blog! It’s FABULOUS! I will be making it all summer long!
The Busy Baker says
Thanks Anna! So glad you loved it!!
Beth Pierce says
I’ll have to make this over the summer when our eggplant is ripe from our garden! Looks delicious!
The Busy Baker says
Thank you!
Bee says
Waouhhhhh! This was just amazingly delicious. Awesome recipe, simple, easy, damn delicious…YUM!
Chrissie says
So glad you liked it! Thanks! 🙂
The Busy Baker says
So glad you enjoyed it! Thanks for the positive feedback!
Lora says
Pass me some pita chips so I can dip right in!
The Busy Baker says
I hope you give it a try! 🙂
Cindy Gordon says
It has been so many years since I have had baba ganoush! I would really like to try your recipe!
The Busy Baker says
Thanks so much! I hope you give it a try!
Toni | Boulder Locavore says
I love it! Looks so comforting!
The Busy Baker says
Thanks so much! 🙂
Erin | Dinners,Dishes and Dessert says
I know for sure this would be a huge hit in my house!
The Busy Baker says
Glad to hear that! Enjoy!