Super Creamy Baba Ganoush Recipe

Here’s a super easy Baba Ganoush recipe to make at home. A creamy dip made from roasted eggplants, tahini and lemon juice that is packed with flavors. Serve it with pita breads and your fave veggies.

What’s Baba Ganoush? 

Also called Baba Ghanouj or Baba Ghanoush, it’s a dip or spread made from grilled eggplants, tahini and lemon juice. It comes from the Middle East, more specifically Lebanon.  

Does Baba Ganoush Taste like Hummus?

The texture is similar, but hummus is made from chickpeas. Also, Baba Ganoush has a more nutty flavor, since we’re grilling the eggplants. To be honest, I don’t feel like Baba Ganoush really tastes like eggplants… I’m pretty sure that people who’re not big fans of eggplants will love this dip!

How to Make this Baba Ganoush Recipe?

1. First, grill the eggplants.
   For this recipe, I suggest to roast the eggplants in the oven. You can also grill them on a bbq. Slice the eggplants lengthwise in half. With your knife, make a grid on the skin of each sliced eggplant. Drizzle olive oil and season well. Cook on a baking pan skin side down.
2. Use the eggplants flesh and blend with the other ingredients.
   I like to use a food processor to get a creamy texture. For the other ingredients, you’ll need: tahini, yogurt, lemon juice and minced garlic. 
3. Garnish!
   Drizzle with olive oil and spices. You can also add nuts and fresh herbs. 

Super Creamy Baba Ganoush Recipe

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Here’s an easy Baba Ganoush recipe to make at home. A creamy dip made from roasted eggplants, tahini and lemon juice that is packed with flavors. Serve it with pita breads and fave veggies.

Ingredients

• 2 big eggplants

• 4-5 tbsp of olive oil

• 2 tbsp of plain greek yogurt or labneh

• 4 tbsp of tahini

• Juice of ½ lemon

• 2 garlic cloves, minced

• To garnish: a pinch of cumin, a pinch of paprika, olive oil, fresh herbs and nuts

Instructions

• Preheat the oven to 400F. Place the grill in the middle.
• Slice the eggplants lengthwise in half. With your knife, make a grid on the cut sides of each sliced eggplant. Brush with the olive oil and season well. Place on a baking pan the halved sides down. Cook for 45 minutes to 1 hour, until the flesh is tender. Let it cool down completely.
• Spoon the eggplants flesh and transfer to a food processor. Add the remaining ingredients along with  ¾ tsp of salt. Blend until you get a creamy texture.
• Garnish with your favorite toppings. Serve with pita breads and veggies.

How to Serve it?

• As a dip, with pita bread and veggies
• As a spread in your sandwich
• Serve it with meat, such as grilled chicken

Conservation

Keep in the fridge in an airtight container up to 4 days. If you freeze it, it may change the texture. 

You’ll also like : Labneh Dip With Pistachios and Mint