Baba Ganoush – Smoky, Creamy & Authentic Middle Eastern Dip
Baba Ganoush is a creamy, smoky eggplant dip made with roasted eggplant, tahini, garlic, lemon juice, and olive oil. A Middle Eastern classic perfect for dipping, spreading, or scooping.
Ingredients
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2 medium eggplants
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1/4 cup tahini
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2 tbsp fresh lemon juice
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1–2 garlic cloves, minced
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1/2 tsp salt (to taste)
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1–2 tbsp extra virgin olive oil
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Optional: pinch of cumin or smoked paprika
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Optional garnish: parsley, sumac, pomegranate seeds
Instructions
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Preheat oven to 425°F. Prick eggplants and roast until charred and collapsed (35–45 mins).
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Cool slightly, scoop out flesh, and drain in a colander for 10–15 mins.
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In a food processor or bowl, combine eggplant, tahini, lemon juice, garlic, and salt. Blend or mash.
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Drizzle in olive oil while blending until smooth. Add spices if desired.
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Taste and adjust. Chill before serving or enjoy at room temperature.
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Garnish with olive oil, herbs, or sumac. Serve with pita or veggies.
Notes
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Grill eggplant for more smoke.
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Chill for deeper flavor.
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Store up to 4 days in the fridge.