Go Back

Creamy Baba Ganoush Dip

A creamy, smoky Middle Eastern dip made from roasted eggplants, tahini, garlic, and lemon juice, perfect for dipping with pita or veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Middle Eastern
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large large eggplant Roasted until charred and soft
  • 2 tablespoons tahini
  • 2 tablespoons olive oil Plus more for drizzling on top
  • 1 clove garlic (minced)
  • 2 tablespoons lemon juice Freshly squeezed for best flavor
  • Salt to taste
Optional Toppings
  • Smoked paprika (optional) For added smoky flavor
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Pierce the eggplant several times with a fork and place it on a baking sheet.
  2. Roast the eggplant for about 30–40 minutes until the skin is charred and the flesh is very soft. Allow it to cool for a few minutes.
  3. Once cooled, cut the eggplant in half and scoop out the flesh with a spoon, discarding the skin.
Blending
  1. In a food processor, combine the roasted eggplant, tahini, olive oil, minced garlic, lemon juice, and salt. Blend until smooth and creamy.
  2. Taste and adjust the salt and lemon juice as desired.
Finishing Touches
  1. If you’re using smoked paprika, sprinkle a pinch over the top for an added smoky flavor. Garnish with fresh parsley.
Serving
  1. Transfer the creamy baba ganoush dip to a serving bowl and serve with pita bread, fresh veggies, or your favorite crackers.

Notes

For substitutions, if you can't find tahini, you can blend sesame seeds and a little olive oil to create your own. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze in portions for up to a month. Thaw in the fridge overnight before serving.