Smoky Baba Ganoush
This creamy, smoky Baba Ganoush is a must-try Middle Eastern dip! Roasted eggplant blended with tahini, garlic, and lemon for a flavor-packed appetizer or spread. Easy to make and endlessly customizable!
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Servings: 6
Calories: 120kcal
Equipment
Ingredients
- 2 large eggplants about 2 lbs / 900g
- ¼ cup 60g tahini
- 2 garlic cloves minced
- 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil plus more for drizzling
- ½ tsp ground cumin
- ½ tsp salt or to taste
- 1 tbsp chopped parsley for garnish
- 1 tbsp pomegranate seeds optional, for garnish
Instructions
- Char the Eggplant: Prick eggplants with a fork. Place directly over a gas flame (or under a broiler) and roast, turning occasionally, until skin is charred and flesh is tender (10–15 minutes).
- Drain: Let cool slightly, peel off skin, and drain flesh in a colander for 10 minutes.
- Blend: In a food processor, combine eggplant, tahini, garlic, lemon juice, olive oil, cumin, and salt. Pulse until smooth.
- Serve: Transfer to a bowl, drizzle with olive oil, and garnish with parsley and pomegranate seeds.
Notes
- Smoky Flavor: For extra smokiness, add ¼ tsp smoked paprika.
- Texture: For a chunkier dip, mash with a fork instead of blending.
- Garlic: Raw garlic can be strong—start with 1 clove and adjust.
- Make Ahead: Tastes even better after 1–2 hours in the fridge.
- Vegan/Gluten-Free: Naturally fits both diets!
Nutrition
Calories: 120kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 290mg | Fiber: 4g | Sugar: 3g