Best Creamy Baba Ganoush

Baba ganoush, it's so simple made with eggplant, tahini, olive oil, lemon juice, garlic, and salt
Yields: 6 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 35 Mins Total Time: 40 Mins

Baba ganoush is very similar to hummus and except its made with grilled or roasted eggplant instead of chickpeas. Baba ganoush, it’s so simple made with eggplant, tahini, olive oil, lemon juice, garlic, and salt. I found that adding a tiny bit of ground cumin and smoked paprika takes it to the next level. Both dips originated in the Eastern Mediterranean, and they’re often served together with pita bread and crisp veggies. You can use baba ganoush like you would hummus—as a dip or spread. Ready to make some?!


Ingredients

0/8 Ingredients
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Instructions

0/9 Instructions
  • Preheat the oven to 450 degrees.
  • Line a large baking sheet with parchment paper.
  • Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
  • Roast the eggplant until the interior is very tender throughout, about 35 to 40 minutes.
  • Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
  • Place your eggplant into your food processor bowl. Add the garlic and lemon juice, olive oil, and tahini and process for 30 seconds.
  • Add salt and cumin and process for and other 30 seconds. Season to taste with more salt or more lemon juice, if you’d like a more tart flavor.
  • Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top.
  • Lastly, sprinkle parsley and smoked paprika on top. Serve with warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc. Enjoy!