Creamy Baba Ganoush Recipe Easy Roasted Eggplant Dip for Beginners
A creamy, smoky roasted eggplant dip that’s quick and easy to make, perfect for beginners and a crowd-pleaser at any occasion.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Middle Eastern
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs / 700 grams)
- 3 tablespoons tahini (sesame seed paste)
- 2 cloves garlic, minced
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 1/2 teaspoon ground cumin (optional)
- Salt to taste
- Fresh parsley, chopped, for garnish
- Optional add-ins: pinch of smoked paprika, 1 tablespoon plain Greek yogurt (or coconut yogurt for dairy-free)
- Optional variations: cayenne pepper or minced jalapeño for heat, fresh mint/cilantro/dill for herbs, roasted red bell pepper, extra lemon or lime juice
Instructions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Prick each eggplant a few times with a fork or knife to allow steam to escape. Place on the baking sheet.
- Roast the eggplants for 35-40 minutes, turning halfway through, until skin is charred and flesh is very soft.
- Let eggplants cool enough to handle, then slice open and scoop out the flesh into a mixing bowl. Discard skin and excess liquid.
- Transfer eggplant flesh to a food processor. Add tahini, minced garlic, lemon juice, olive oil, cumin (if using), and salt.
- Blend for 1-2 minutes until smooth and creamy, scraping down sides as needed. Adjust seasoning with salt or lemon juice.
- Spoon baba ganoush into a serving bowl, drizzle with olive oil, and sprinkle chopped parsley on top.
- If dip is too thick, add 1-2 teaspoons of cold water or olive oil to loosen.
Notes
Roast eggplants until skin is charred and flesh is silky soft for best flavor. Drain excess liquid to avoid watery dip. Use fresh lemon juice for brightness. Pulse blend to avoid warming the dip. Let rest chilled for 1-2 hours for flavors to meld. Can mash with fork if no food processor is available but texture will be chunkier.
Nutrition
- Serving Size: About 1/4 cup (60 gr
- Calories: 90
- Fat: 8
- Carbohydrates: 4
- Fiber: 2
- Protein: 2
Keywords: baba ganoush, roasted eggplant dip, creamy dip, Middle Eastern appetizer, vegan dip, gluten-free dip, tahini dip