If you’re not familiar with baba ganoush (or maybe you’ve had it in a restaurant but don’t actually know what’s in it), it’s a creamy veggie dip. It’s sort of a fancy form of hummus but made with eggplant instead of chickpeas. You can actually make a mash-up of the two recipes with this recipe for baba ganoush hummus. Baba ganoush is a popular Levantine dish flavored with oil, lemon juice, tahini, and garlic. While a traditional baba ganoush does not actually contain tahini (like its close cousin, mutabbal, does), our baba ganoush (along with most other Westernized versions of the dip) includes added tahini for texture and flavor!
Here’s what you’ll need
The ingredients for this recipe match almost all classic baba ganoush recipes. I also like to add parsley and cumin for extra flavor.
Eggplant: Grab a large eggplant or a few smaller ones. If you have more eggplant than this, use it to make this Melitzanosalata Greek eggplant dip. Olive Oil: Aim for a high-quality oil that will impart some seriously delicious Mediterranean flavor. (Ready to level it up? Use a homemade infused olive oil!) Tahini: Tahini is made from ground sesame seeds and will be used for both flavor and texture. You can use pre-made tahini, or you can make your own. Lemon Juice: Lemon juice adds the perfect zing to this baba ganoush. Fresh lemon juice is best, as it has a brighter flavor. Garlic and Salt: For an extra kick, we’ll be using minced garlic and a bit of salt. Garlic lovers are free to add more! A pinch of salt brings out the natural flavor of eggplant. Optional Flavors: Though this recipe is filled with flavor on its own, a bit of added parsley and cumin can work wonders!
here’s how to make it (quickly)
For this recipe, eggplant requires the most attention. After all, it is the bulk of baba ganoush! But we’ve got a secret that makes it ultra easy and quick to cook. Step 1: Prepare the EggplantTo begin making baba ganoush, preheat the oven to broil, peel the eggplant(s), and slice into ¼-inch thick rounds. Step 2: Remove MoistureNext, spread the eggplant slices onto a paper towel in a single layer, then sprinkle both sides evenly with salt. Let sit for 15 minutes to allow moisture to be drawn out. Firmly pat eggplant slices as dry as possible with paper towels to remove any released liquid, then transfer to a baking sheet. Step 3: Cook the EggplantAfter transferring to a baking sheet, brush each side of the eggplant slices with olive oil (about 2 tablespoons total). Set on a mid/upper rack of the oven. Broil for 5 minutes per side or until lightly brown on both sides and fork tender. Step 4: Mix the IngredientsNext, allow the eggplant to slightly cool. Once cooled, add to a bowl and mash with a fork or potato masher to form a paste. Stir in the tahini, lemon juice, and garlic. While stirring, slowly drizzle in the remaining oil. If you’d like, you can puree the mixture in a food processor. This will achieve a silky smooth finish. However, either option is fine. Below is an image of baba ganoush made without a food processor. As you can see, this isn’t an absolutely required step.
serving ideas
Baba ganoush can be eaten with a variety of different finger foods. I love to eat it alongside cucumbers, carrots, pepper slices, and pita bread (or pita chips)! You can also slather it onto any of these wraps or sandwiches.
Avocado Sandwich: Add a garlicky Mediterranean flare to this quick sandwich with baba ganoush. Hummus Wraps: Swap the hummus for baba ganoush in this wrap. Veggies Wraps: Add a bit more protein with this chickpea and eggplant dip spread on the wrap.
