Easy Baba Ganoush
Easy homemade Baba Ganoush recipe with roasted eggplant, tahini, and fresh lemon. Vegan, gluten-free, and anti-inflammatory.
Ingredients
- 2 large globe eggplants, about 1.5 pounds total
- 4 tablespoons tahini, well-stirred
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon pomegranate molasses, optional
- 1/4 cup ice water, as needed
Instructions
- 1
Pierce each eggplant several times with a fork to prevent them from bursting while roasting.
- 2
Arrange the eggplants directly on your oven rack over a baking sheet lined with foil, then roast at 425°F for 35-40 minutes, until the skin is deeply charred and the flesh is completely tender when pierced with a knife.
- 3
Remove the roasted eggplants from the oven and let them cool for 10 minutes until manageable to handle.
- 4
Cut each cooled eggplant in half lengthwise and scoop the soft flesh into a fine-mesh strainer, discarding the charred skin.
- 5
Press the eggplant gently against the strainer with the back of a spoon for 5 minutes to release excess moisture, which prevents the dip from becoming watery.
- 6
Combine the strained eggplant, tahini, lemon juice, minced garlic, and 2 tablespoons of olive oil in a food processor.
- 7
Blend on medium speed for 2-3 minutes until the mixture is mostly smooth but still retains a slight rustic texture with tiny eggplant flecks.
- 8
Add the cumin, smoked paprika, cayenne pepper, salt, and black pepper, then pulse 3-4 times to distribute the spices evenly throughout the dip.
- 9
Taste the baba ganoush and adjust seasonings as needed—add more lemon juice for brightness or salt for depth, then blend briefly to incorporate.
- 10
Transfer the dip to a shallow serving bowl and create a shallow well in the center with the back of a spoon.
- 11
Drizzle the remaining 1 tablespoon of olive oil into the well and sprinkle the fresh parsley and pomegranate molasses across the top for color and flavor.
- 12
Serve immediately at room temperature with warm pita bread, crudités, or roasted chickpeas.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| tahini | unsalted almond butter | Almond butter provides a similar creamy texture while offering more protein and slightly lower sodium content |
| 3 tablespoons olive oil | 2 tablespoons olive oil plus 1 tablespoon tahini | Reduces overall fat and calories while maintaining richness through the depth of tahini's nutty flavor |
| regular garlic | roasted garlic cloves | Roasted garlic mellows and sweetens, reducing harshness while boosting natural sweetness for blood sugar stability |
| pomegranate molasses | balsamic vinegar | Balsamic vinegar provides the same tangy-sweet complexity with fewer sugars and adds depth without specialty products |
| sea salt | reduced amount of sea salt plus nutritional yeast | Nutritional yeast adds umami and B vitamins while reducing sodium intake for better cardiovascular health |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 172 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 240mg |
| Carbohydrates | 13g |
| Fiber | 4g |
| Sugar | 1g |
| Protein | 6g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
