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This Homemade Baba Ganoush is creamy, smoky, and so easy to make with roasted eggplant, tahini, lemon, garlic, and a little Greek yogurt. Serve it with warm pita and fresh veggies for a simple appetizer or side dish.
A little about this recipe
Growing up Lebanese, baba ganoush was one of those dips that was always around, especially when we were grilling or having family over. I still make it the same way today. The key for me is getting the eggplant really soft and charred because that’s where you get that delicious smoky flavor.
What is baba ganoush?
Baba ganoush is a Middle Eastern dip made mainly with cooked eggplant, tahini, lemon, and garlic. It’s similar to hummus, but instead of chickpeas, eggplant is the base.
My version also has a little Greek yogurt, which makes it extra creamy. You can leave it out if you prefer, or if you want to keep the recipe vegan.
Recipe Overview
A Few Key Ingredients
You can find the full measurements in the recipe card below
Eggplant: I prefer two medium eggplants over one very large one. They tend to cook more evenly.
Tahini: This is sesame seed paste and gives baba ganoush its classic nutty flavor.
Greek yogurt: I add a small amount for creaminess. It’s optional.
Sumac: Adds a slightly tangy, citrusy flavor. If you don’t have it, you can leave it out.
Lemon and garlic: Use fresh lemon juice and fresh garlic here. They make a noticeable difference in such a simple dip.
The secret is really in the eggplant
For the best baba ganoush, you want the eggplant very soft and nicely charred.
I love making it directly over a gas burner or on the grill because you get more of that smoky flavor. If that’s not an option, you can roast the eggplant in the oven at 400°F for 40 to 50 minutes, or until completely soft.
Once it’s cool enough to handle, peel away the charred skin and let the flesh drain in a colander for about 5 to 10 minutes.
Important Tip
Don’t skip the draining. Eggplant holds quite a bit of moisture, and draining it keeps your baba ganoush from becoming watery.
How to Make Baba Ganoush
Full step-by-step instructions are found in the recipe card below.
Once your eggplant is cooked and drained, the rest is easy.
Add the eggplant to a food processor with the tahini, Greek yogurt, garlic, lemon juice, sumac, salt, and pepper. Pulse just until everything comes together.
I wouldn’t over-process it. Baba ganoush doesn’t need to be completely smooth. I actually prefer it with a little texture.
Taste it before serving and add more lemon, salt, or garlic if needed.
Transfer it to a bowl and finish with a drizzle of olive oil. I like adding parsley, pine nuts, and pomegranate seeds when I have them.
Common Questions
You can eat it at room temperature or chilled. I prefer letting it sit in the refrigerator for a bit before serving.
Yes, but it won’t have quite the same flavor. If you don’t have tahini, you can leave it out and adjust the lemon, garlic, and salt to taste
No. I add Greek yogurt for extra creaminess, but the recipe works without it. Leaving it out also makes the dip dairy-free and vegan.
The eggplant probably needed more time to drain. After cooking and peeling it, let the eggplant sit in a colander for at least 5 to 10 minutes before making the dip.
Absolutely. Roast it at 400°F for about 40-50 minutes, or until the eggplant is completely soft. You won’t get quite as much smoky flavor as you do over an open flame, but it still works well.
What to serve with baba ganoush
The easiest way to serve it is with warm pita bread, pita chips, crackers, or fresh vegetables like cucumbers, carrots, and bell peppers.
It’s also really good alongside grilled chicken or chicken Kafta, beef kafta, kebabs like my grilled lemon chicken skewers, or other Mediterranean dishes.
Storage
Store baba ganoush in an airtight container in the refrigerator for up to 4 days.
I actually like making it a few hours before serving. Giving it some time in the refrigerator allows the flavors to come together.
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Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below
Homemade Baba Ganoush
Ingredients
- 2 medium eggplants, I find it to cook better than 1 large
- 2 tablespoons tahini paste
- 2 tablespoons Greek yogurt
- 1-2 garlic cloves, chopped
- 1 tablespoon fresh lemon juice
- Kosher salt and pepper, to taste
- 1 teaspoon sumac
- ¾ teaspoon crushed pepper, to taste
- 2 tablespoons pine nuts, to garnish
Garnish Options:
- ⅓ cup pomegranate arils, you can use more
- 2 tablespoons chopped curly parsley
- a drizzle of olive oil
Optional to serve with:
- cucumber or radishes
- warm pita bread
Instructions
- Heat your grill to medium-high or turn on your gas burner if you have one. (You can also roast in the oven; see notes)
- Cook the 2 medium eggplants until tender and charred on all sides, turning them with a pair of tongs every 5 minutes or so.
- They will be completely cooked and tender when you press them, and it should take around 15-20 minutes depending on their size. Once the eggplant is done, allow it to cool until it is ready to handle.
- Peel the eggplant and remove the charred skin. Place the cooked flesh in a colander and allow it to sit and drain for about 5 minutes.
- Transfer the eggplant to the food processor. Add the remaining ingredients (2 tablespoons tahini paste, 2 tablespoons Greek yogurt, 1-2 garlic cloves, 1 tablespoon fresh lemon juice, 1 teaspoon sumac, ¾ teaspoon crushed pepper, and Kosher salt and pepper). Pulse a few times, just until everything is evenly combined.
- Place the baba ganoush in a serving bowl, add a drizzle of olive oil, and sprinkle with ⅓ cup pomegranate arils, 2 tablespoons pine nuts, and 2 tablespoons chopped curly parsley.
- Serve with crunchy veggies like cucumber or radishes and warm pita bread, if desired.
Notes
- Serving size: About ¼ cup
- For the best smoky flavor, cook the eggplant over a gas burner or grill until the outside is charred and the inside is completely soft.
- You can also roast the eggplant at 400°F for 40 to 50 minutes.
- Let the cooked eggplant drain for 5 to 10 minutes before blending to prevent watery baba ganoush.
- Don’t over-process the dip. A little texture is good.
- Greek yogurt makes it extra creamy but is optional. Leave it out for a dairy-free and vegan version.
- Adjust the lemon, garlic, salt, and pepper to your taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was on point!
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