Homemade Baba Ganoush
This easy homemade Baba Ganoush is a creamy Middle Eastern eggplant dip made with tahini, fresh lemon, garlic, and a little Greek yogurt. Serve it with warm pita or fresh veggies for an easy appetizer or side dish.
Servings: 6
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
Serving: 0.25cups | Calories: 106kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.3mg | Sodium: 8mg | Potassium: 433mg | Fiber: 5g | Sugar: 7g | Vitamin A: 152IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg