Easy Baba Ganoush Recipe

closeup of a white bowl of baba ganoush eggplant dip topped with olive oil and sprigs of fresh parsley

This fresh and creamy homemade Baba Ganoush is made with just a few simple ingredients of roasted eggplant, garlic, and tahini for a irresistible Middle Eastern dip!

Course Appetizer

Cuisine Mediterranean, Middle Eastern

Prep Time 10

Cook Time 50

Cooling Time 20

Total Time 1 20

Servings tablespoons

Calories 31kcal

Author Sherri Hagymas

Ingredients

2 large eggplants
2 tablespoons fresh parsley chopped
1 tablespoon lemon juice
2 cloves garlic minced
1 tablespoon olive oil
2 teaspoons ground cumin
¼ cup tahini
1 teaspoon salt

Instructions

Preheat the oven to 425° F.
Place eggplants on a baking tray lined with parchment paper and poke the exterior several times with a fork or knife
2 large eggplants
Bake for 40-50 minutes until tender.
Remove from oven and let cool for approximately 20 minutes until cool to touch.
Then cut lengthwise and scoop out the fleshy insides. Remove any excess liquid out by dabbing with paper towels.
Place all of the ingredients in a food processor and blend until smooth, stopping to scrape down the sides if necessary.
1 tablespoon lemon juice, 2 cloves garlic, 1 tablespoon olive oil, 2 teaspoons ground cumin, ¼ cup tahini, 1 teaspoon salt
Garnish with chopped fresh parsley if desired.
2 tablespoons fresh parsley

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days

If you’d prefer the dip a chunky dip, use a fork to mash the ingredients instead of a food processor.

Top with chopped Kalamata olives or, seeded and diced cherry tomatoes.

Substitute fresh coriander for the parsley if desired.

Nutrition