Print

Easy Homemade Baba Ganoush Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baba Ganoush is a rich and smoky Middle Eastern dip made from roasted eggplants. With a creamy texture and a burst of flavor from tahini, garlic, and lemon juice, this dip is perfect for serving with pita bread, fresh veggies, or as a snack.

Ingredients

2 medium eggplants, pierced with a knife or fork

¼ cup tahini

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil, plus more for serving

2 garlic cloves

½ teaspoon sea salt

Finely chopped fresh parsley (for garnish)

Smoked paprika (for garnish)

Red pepper flakes (optional, for garnish)

Pita bread, for serving

Fresh veggies, for serving

Instructions

  1. Preheat the oven to 400°F.
  2. Wrap the pierced eggplants in foil and place them on a baking sheet.
  3. Roast for 50 to 60 minutes, or until the eggplants are soft and collapse when touched.
  4. Remove from the oven and set aside to cool.
  5. Once the eggplants are cool enough to handle, peel off the skin and discard any large clumps of seeds.
  6. Place the eggplant flesh in a strainer set over a bowl and let it sit for 20 minutes to drain any excess water.
  7. Transfer the drained eggplant flesh to a food processor.
  8. Add tahini, lemon juice, olive oil, garlic, and sea salt.
  9. Pulse until smooth and creamy.
  10. Transfer the baba ganoush to a serving dish.
  11. Sprinkle with chopped parsley, smoked paprika, and red pepper flakes if using.
  12. Drizzle with additional olive oil and serve with pita bread and fresh veggies.

Notes

If you want a smokier flavor, try grilling the eggplants instead of roasting them.

For extra creaminess, you can add more olive oil or a splash of water when blending.

If you enjoy heat, sprinkle some cayenne pepper or red pepper flakes on top.

Nutrition

Find it online: https://chocolatecoveredamy.com/easy-homemade-baba-ganoush-recipe/