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Bowl of eggplant dip with text overlay that reads easy baba ganoush.
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Easy Baba Ganoush (Creamy, Smoky & Foolproof!)

This Easy Baba Ganoush is unbelievably creamy, smoky, and full of rich roasted eggplant flavor and you only need a handful of simple ingredients. Roast the eggplant, scoop, blend, and you’ve got the silkiest restaurant-style dip that takes almost no effort. Perfect with pita, veggies, mezze boards, and grain bowls!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 (makes about 1 ½ cups)
Author: Sam Turnbull

Ingredients

  • 2 medium globe eggplants (1 ¾–2 lbs total)
  • 3 tablespoons tahini
  • 2 - 3 tablespoons lemon juice (1 lemon)
  • 2 tablespoons olive oil plus more for serving
  • 1 small clove garlic minced or grated
  • ¾ teaspoon salt or to taste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cumin
  • Optional for garnish: fresh parsley, pomegranate seeds, or chili flakes
US Customary - Metric

Instructions

  • Roast the eggplants: Preheat the oven to 450°F (230°C). Wash and dry the eggplants, then prick them several times with a fork. Place the whole eggplants on a parchment-lined baking sheet and roast for 40–50 minutes, flipping halfway, until the skins are deeply wrinkled and the eggplants have fully collapsed and softened.
    Air Fryer: Air fry at 400°F (200°C) for 30–35 minutes, until collapsed.
    Eggplant on parchment-lined sheet pan.
  • Cool and drain: Let the eggplants cool for 10 minutes, then slice them open and scoop the soft flesh into a bowl, leaving the skin behind. Tilt the bowl briefly to drain excess liquid, no need to squeeze.
    Roasted eggplant in glass bowl.
  • Mix or blend: For silky-smooth baba ganoush (my preference), add the eggplant, tahini, 2 tablespoons lemon juice, garlic, olive oil, salt, smoked paprika, and cumin to a food processor and blend until creamy.
    For a rustic, traditional texture: Mash the eggplant and seasonings with a fork for a slightly chunky, classic-style baba ganoush.
    Baba ganoush in food processor.
  • Taste and adjust: Add more lemon for brightness (I love mine extra zingy), tahini for richness, olive oil for added silkiness, or salt to make the flavors pop.
  • Serve: Spoon into a shallow bowl, swirl the top, drizzle with olive oil, and garnish with smoked paprika, parsley, or pomegranate seeds. Serve warm or chilled.

Notes

Oil-Free Option: Skip the olive oil and add 1–2 tablespoons aquafaba (the liquid from a can of chickpeas) for extra creaminess, or use 1 tablespoon water for a lighter version. The roasted eggplant and tahini still make it ultra-creamy.
Storage: Allow the baba ganoush to cool, then store it in an airtight container in the fridge for 4–5 days. The flavor gets even better the next day as everything melds together. Freezing is not recommended, as eggplant becomes watery once thawed.
Serving Suggestions
This dip shines when paired with:
  • Warm pita or flatbread
  • Crispy pita chips
  • Raw veggies (cucumber, peppers, carrots)
  • Falafel wraps
  • Grain bowls (quinoa, rice, farro)
  • Mezze boards with hummus, olives, and marinated tomatoes
  • As a spread on sandwiches, burgers, or wraps

Nutrition

Serving: 1 serving (recipe makes 6 servings) | Calories: 126kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 297mg | Potassium: 397mg | Fiber: 5g | Sugar: 6g | Vitamin A: 124IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg

Find it online:

https://itdoesnttastelikechicken.com/baba-ganoush/

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