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    Home » Recipes » Dips

    Published: Nov 8, 2021 · Modified: Jul 20, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Baba Ghanoush

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    Baba Ghanoush is a rich creamy Middle Eastern dip. It is a great addition to a wrap or served with vegetables or chips.

    Baba Ghanoush on cutting board close up.

    Baba Ghanoush (also spelled baba ganoush or baba ghanouj) is a Mediterranean dish made with mashed eggplants. It is similar to hummus.

    Many ingredients are the same for hummus and baba ghanoush: tahini, lemon juice, and garlic. The main difference is that you don't use garbanzo beans in baba ghanoush like in hummus.

    Instead, you use eggplant. You can roast the eggplant in an oven, as I did here, or you can grill them on a BBQ or a grill pan.

    I just made this recipe a couple of days ago, and it is almost gone because it is so good. Hopefully, you will enjoy it too!

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    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Hummus Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is creamy and flavorful.
    •  It tastes like you had it at a restaurant.
    • It's easy to make.

    🧾 Ingredients

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    • Eggplant: Is the base for this dip. Use whatever type of eggplants that are available.
    • Olive oil: Adds a creamy flavor.
    • Tahini: Adds a nutty flavor. It's a classic ingredient in this recipe.
    • Lemon juice: I suggest fresh lemon juice. Store-bought lemon juice has additives.
    • Garlic: Adds a pungent flavor.
    • Cumin: Adds a warm, earthy flavor.
    • Salt: Enhances flavors.
    • Paprika: Adds a smoky flavor.

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    🔪 Instructions

    Step 1: Place eggplant on a baking sheet. Pierce holes in it on all sides so that it won't explode in the oven from the built-up steam.

    Bake the eggplant until soft.

    Step 2: After the eggplant cools, peel and discard the skin. Place it in a food processor.

    Step 3: Add olive oil, tahini, lemon juice, garlic, cumin, paprika, and salt, and mix until creamy.

    Baba Ghanoush in ramekin on cutting board with tortilla chips.

    🍽 Serving

    Baba Ghanoush can be eaten with a vegetable platter. If you can eat foods with gluten (I sadly cannot) pita bread or pita chips are a great option. It can also be used in a wrap.

    Baba Ghanoush in ramekin with tortilla chips.

    👩🏻‍🍳 Recipe FAQs

    What to eat with baba ghanoush?

    Pita bread and veggies go well with baba ghanoush. If you're gluten intolerant like me, you could eat gluten-free crackers, chips, or toast.

    How long is homemade baba ghanoush good for?

    This recipe will last 5 days in an airtight container in the fridge.

    Hummus Recipes

    • Sun-Dried Tomato and Basil Hummus
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    • Chipotle Hummus
      Chipotle Hummus
    • Dark Chocolate Hummus
      The Easiest Dark Chocolate Hummus
    • Caramelized Onion Hummus
      Caramelized Onion Hummus

    If you tried this Baba Ghanoush Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    *I originally posted this recipe on January 13, 2015. I added new photos and text when I republished it.

    📋 Recipe

    Baba Ghanoush
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    5 from 2 votes

    Baba Ghanoush

    This rich creamy Middle Eastern dip is a great addition to a wrap or served with crackers. This Baba Ghanoush will be the hit of your party! 
    Course Dip
    Cuisine Middle Eastern inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 45 minutes minutes
    Servings 6
    Calories 161kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    Ingredients

    • 3 medium eggplants
    • 2 tablespoons olive oil
    • ¼ cup + 1 tablespoon tahini
    • 3 tablespoons lemon juice
    • 1 clove garlic minced
    • 1 teaspoon cumin
    • ½ teaspoon salt
    • ¼ teaspoon paprika
    US Customary - Metric

    Instructions

    • Preheat oven to 400°.
    • Prick the eggplant, and place on a parchment or foil lined baking sheet.
    • Bake @ 400° for 20 minutes, and flip the eggplant. Bake another 20 minutes, or until wrinkled and soft on the inside.
    • After eggplant cools, peel off the skin, slice in half, and scoop out the flesh into a food processor.
    • Mix the eggplant with the rest of the ingredients in a food processor until smooth and creamy.

    Notes

    This recipe will last 5 days in an airtight container in the fridge.
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    Nutrition

    Calories: 161kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 202mg | Potassium: 583mg | Fiber: 7g | Sugar: 8g | Vitamin A: 95IU | Vitamin C: 8.5mg | Calcium: 38mg | Iron: 1.2mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    I've been vegan for 23 years and
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    Baba Ghanoush