A simple recipe for homemade baba ganoush. This Lebanese classic is a terrific alternative to hummus and made with just 5 ingredients. It’s perfect for dipping raw veggies, pita chips, or as a condiment for a sandwich or salad. You can’t go wrong with this easy and flavorful dip!
A Versatile and Flavorful Dip
Baba Ganoush is kind of like a more sophisticated older sibling to hummus. It’s rich, creamy, and versatile. Whether you are using it for a dip or a spread this deeply flavorful dish is a delight.
The roasted taste of the eggplant combined with the spicy garlic and creamy tahini will be a favorite for all. It is great for sharing but we don’t blame you if you don’t! 😂
What You Will Need
Best yet, it’s incredibly easy to make at home. In fact, you only need 5 ingredients.
- Eggplant
- Lemon Juice
- Garlic
- Tahini
- Olive Oil
In addition, you may want to add a little salt and pepper. However, it is honestly quite flavorful all on its own.
It’s Time to Make Baba Ganoush!
If you love creamy dips as much as we do, we highly recommend this eggplant dip. It’s savory, smokey, and flavorful. But don’t worry you can dip as you please, because this delicious condiment is also vegan and gluten-free. Keep on dippin’ and enjoy!
Homemade Baba Ganoush
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 2 Cups 1x
- Category: Appetizer, Condiment
- Method: Roast, Blend
- Cuisine: Lebanese
- Diet: Vegan
Description
A simple recipe for homemade baba ganoush. This Lebanese classic is a terrific alternative to hummus and made with only 5 ingredients!
Ingredients
- 1 Medium Eggplant
- 1 lemon (Juiced)
- 3 Cloves Garlic
- 3 Tbsp Tahini
- 1 Tbsp Olive Oil
- Salt and Pepper (To Taste)
Instructions
- Preheat the oven to 400°F.
- With a fork, poke several deep holes in the eggplant up and down all sides.
- Wrap the pierced eggplant in aluminum foil and place on an oven safe pan. Roast in the oven for 40 minutes.
- While the eggplant roasts, peel the garlic cloves and juice the lemon. Place them into a blender or food processor and add the rest of the ingredients.
- When the eggplant is finished, allow it to cool. Unwrap the tin foil and with a knife cut off the stem and peel off the skin. Then, chop it into large chunks.
- Place the eggplant chunks into the food processor with the rest of the ingredients and purée until a desired consistency is reached. We prefer it extra creamy.
- Serve with your favorite veggies or breads.
- Refrigerate leftovers in an airtight container for up to a week.
Equipment
Buy Now → Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Homemade Baba Ganoush Recipe, Eggplant Dip, Classic Baba Ganoush
