Creamy Baba Ganoush Dip
A smoky, creamy Mediterranean dip made from roasted eggplants blended with tahini, garlic, lemon juice, and spices. Perfect for entertaining and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium-sized large eggplants (about 1.5 pounds / 700 grams each)
- 3 tablespoons extra virgin olive oil
- 1/4 cup (60 ml) tahini
- 2 cloves fresh garlic, minced
- 3 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt to taste (start with 1 teaspoon)
- Freshly ground black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- 1–2 tablespoons water (to adjust consistency)
Instructions
- Preheat your oven’s broiler or prepare your grill to high heat. Line a baking sheet with foil for easy cleanup.
- Prick each eggplant several times with a fork to prevent bursting. Place them on the baking sheet.
- Roast the eggplants under the broiler about 6 inches from the heat source for 20-25 minutes, turning every 7-8 minutes until the skin chars evenly and the flesh softens.
- Remove the eggplants and let them cool for about 10 minutes until easy to handle. Peel off the charred skin carefully and discard it.
- Place the peeled eggplant flesh in a colander and let it drain for 10 minutes to remove excess liquid.
- Transfer the drained eggplant to a food processor. Add tahini, minced garlic, lemon juice, smoked paprika, ground cumin, salt, and pepper. Pulse until smooth and creamy.
- If the mixture is too thick, add water 1 tablespoon at a time until desired consistency is reached.
- Taste and adjust seasoning with more salt, lemon juice, or smoked paprika if desired.
- Spoon the baba ganoush into a serving bowl. Drizzle with olive oil and sprinkle chopped fresh parsley on top.
- Serve with warm pita bread, crisp vegetables, or crackers.
Notes
Roast eggplants until the skin is nearly blackened for authentic smoky flavor. Drain the cooked eggplant to avoid watery dip. Blend tahini first with lemon juice and garlic before adding eggplant for a silky texture. Roasted eggplant flesh can be prepared a day ahead and refrigerated. Use smoked paprika for the best smoky depth; avoid substituting with regular paprika.
Nutrition
- Serving Size: 1/4 cup (60 grams)
- Calories: 120
- Fat: 10
- Fiber: 4
- Protein: 3
Keywords: baba ganoush, creamy dip, smoky dip, Mediterranean, roasted eggplant, tahini, vegan dip, gluten-free dip