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Easy Baba Ganoush Dip: A Smoky and Creamy Middle Eastern Delight

Baba Ganoush is a creamy and flavorful Middle Eastern dip made from roasted eggplants, tahini, garlic, and lemon juice. It’s smoky, smooth, and deliciously addictive, making it perfect as a dip, spread, or side dish. Whether served with pita, vegetables, or as part of a mezze platter, it’s a healthy and satisfying option.

  • Total Time: 50 minutes

Ingredients

Scale

  • 1–2 globe eggplants (approximately 2 lbs)

  • 3 tablespoons extra virgin olive oil

  • 2–3 tablespoons roasted tahini (sesame paste)

  • 1–2 garlic cloves, finely chopped

  • 1/2 teaspoon ground cumin

  • Juice of one lemon or lime (approximately 2 1/2 tablespoons)

  • Salt to taste

  • Cayenne pepper to taste

  • 1 tablespoon chopped parsley

Instructions

  1. Preheat the oven to 204°C (400°F).

  2. Cut eggplants in half lengthwise. Line a baking sheet with aluminum foil. Poke a few holes in the eggplants using a fork and drizzle olive oil over both sides to coat. Place them cut side down on the foil.

  3. Roast the eggplants for 35-40 minutes or until very tender.

  4. Allow the eggplants to cool for approximately 15 minutes. Gently scoop out the flesh into a medium bowl.

  5. Add all remaining ingredients to the bowl, reserving 1 tablespoon of olive oil for garnish. Mix and mash thoroughly using a fork until all ingredients are well combined and smooth.

  6. Serve the baba ganoush with toasted pita bread or chopped vegetables. Season with additional salt and pepper as needed, and drizzle with reserved olive oil.

  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dip/Appetizer
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 6
  • Calories: 80 per serving