Lebanese Baba Ghanoush

5 from 594 votes

This Lebanese inspired Baba Ghanoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini & garlic - a great alternative to hummus!

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This baba ghanoush or baba ghanouj recipe is a smokey, creamy, flavorful dip that you can make with very little preparation! It’s a tasty 5 ingredient appetizer or snack made with oven or grill roasted eggplant, tahini, lemon, garlic, and salt. What I love about it is that, just like hummus, it’s easy to make, vegan, gluten-free, and pairs well with so many veggies, crackers, and dippers!

Bowl of baba ghanoush garnished with chopped parsley and olive oil on a platter with pita chips.
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My recipe for Baba Ganoush is one I learned from my Lebanese parents. It’s authentic, simple, and the perfect accompaniment to your party platters. So if you’re looking for an alternative dip to hummus, you’ve gotta try this one!

What is baba ghanoush?

Baba Ghanoush is basically an eggplant dipThe hero ingredient is eggplant, which gets sweet and smoky on the grill or in the oven. And it’s mixed with three other pantry staple Mediterranean ingredients: fresh garlic, fresh lemon juice, and tahini (sesame paste) to bind it all together. It’s basically like hummus’ lesser-known cousin, but it’s just as amazing and just as easy to make!

No one really knows where the name came from, but in Arabic, baba means father, and ghanoush means spoiled. Put it together, and it’s just fun to say! You’re going to love this dish as much as you’ll love saying its name!

Why you’ll love this baba ganoush recipe

  • Rich, smoky flavor: The unique, smoky taste of Baba Ghanoush comes from roasting the eggplant, which gives it a deep, earthy flavor that people can’t get enough of.
  • Creamy texture: Baba Ghanoush has a smooth and velvety texture, making it a perfect dip for pita chips, vegetables, or as a spread in sandwiches and wraps.
  • Healthy and nutritious: This delicious dip is packed with nutrients like fiber, vitamins, and minerals from the eggplant, as well as healthy fats and proteins from the tahini.

Ingredients to make authentic baba ganoush

  1. Eggplant: Eggplant gives Baba Ghanoush its unique flavor and texture. To pick the right eggplant, look for one that is firm, heavy for its size, and has smooth, shiny skin. Avoid those with wrinkled or blemished skin, as they may be overripe or damaged.
  2. Tahini: Made from ground sesame seeds, tahini adds a rich, nutty flavor and creamy texture to the dish. It also contributes to the healthy fats and protein content of Baba Ghanoush.
  3. Lemon juice: This essential ingredient brightens up the flavors of the dip and adds a touch of tanginess that complements the smokiness of the roasted eggplant.
  4. Garlic cloves: Garlic adds an aromatic depth and bold flavor to Baba Ghanoush, creating a balance between the smokiness of the eggplant and the tanginess of the lemon juice.
  5. Salt: Just a pinch of salt is needed to enhance the flavors of the other ingredients and bring out the natural sweetness of the roasted eggplant.
Ingredients for recipe before prepping: salt, oil, lemon, eggplant, tahini, fresh parsley, and garlic.

How to make traditional baba ganoush

Making baba ganoush is really super simple – roast the eggplant and blend it with the other ingredients – that’s it!

Roast the eggplant

  1. Wrap eggplant in aluminum foil and roast.
  2. Unwrap the eggplant and allow it to cool.
  3. When the eggplant is cool to the touch, cut off the top and peel off the skin.
  4. Discard the skin, keeping only the flesh of the eggplant.
4 image collage preparing egg plant for recipe: 1- eggplant sitting on top of foil, 2- after roasting, 3- cutting off the top, 4- peeling the skin.

blend the ingredients

  1. Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves, and salt.
  2. Pulse a few times until the ingredients are incorporated, but the mixture still looks chunky.
2 image collage of recipe with ingredients in a food processor before and after being blended.


Tips for making the best baba ghanouj

  1. Select high-quality ingredients. There are only 4 ingredients in this homemade baba ganoush recipe. Because of the minimal items, it’s important that each of those ingredients is high quality. That means fresh garlic, fresh lemon juice, and tahini made with only sesame seed paste.
  2. Strain the eggplant to remove excess liquid. You can strain the whole eggplant or chop it into smaller pieces and strain it that way. I usually just let it sit for 10 minutes in a colander to cool and release excess liquid. This step is not mandatory and you can just blend the liquid with.
  3. Adjust the ingredients to your taste. When it comes to baba ganoush, and actually most Lebanese dips, you can really tinker with the proportions to make it your own. So adjust the tahini, make it more lemony or more garlicky to your taste.
  4. Allow the dip to set in the fridge. You’ll notice that the dip will get thicker as it cools and sets in the fridge. That’s because any liquid released from the roasted eggplant in addition to the natural fats from the tahini, will solidify.

What to serve with baba ganoush

How to store baba ganoush

Store your baba ganoush in the fridge in a glass container with a tight-fitting lid.

How long will baba ganoush last in the fridge?

Baba ganoush will keep well in the fridge for around 7 days in an airtight container.

Can i freeze baba ganoush?

Yes, it freezes well too. Let it chill in the fridge for at least an hour, and then place it in an airtight container or freezer bag.

Frequently asked questions

What do you eat baba ganoush with?

Baba Ghanoush can be enjoyed with pita bread, fresh vegetables, grilled or roasted veggies, in sandwiches or wraps, as part of a mezze platter, in rice or grain bowls, or even as a salad dressing.

Why does my baba ganoush taste bitter?

Baba Ghanoush may taste bitter due to factors like the choice of eggplant, insufficient roasting, or the use of too much garlic, lemon juice, or low-quality tahini. To avoid bitterness, select younger eggplants (the seeds are less bitter), ensure proper roasting, and use fresh, high-quality ingredients while adjusting quantities to suit your taste preferences.

Can I make Baba Ghanoush without a food processor or blender?

Yes, you can make Baba Ghanoush without a food processor or blender. Instead of using an electric appliance, simply mash the roasted eggplant flesh with a fork or potato masher in a mixing bowl. Add the tahini, lemon juice, garlic, and salt, and then continue to mash and mix the ingredients until you achieve a slightly chunky or smooth consistency, depending on your preference. This method gives you a more rustic texture but still delivers the delicious flavors of Baba Ghanoush.

Pita chip being dipped into Baba ghanoush garnished with oil, parsley, and pomegranate seeds.

This Baba Ganoush is totally creamy, and decadent. It has a wonderful balance of smokey and tangy flavor from the roasted eggplant and the lemon. I love that it’s super versatile, like hummus. It pairs with pita bread, vegetables, pretzels, crackers, or even as a condiment in your favorite sandwich.

More Middle Eastern dips:

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Lebanese Baba Ghanoush

This Lebanese inspired Baba Ghanoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini & garlic – a great alternative to hummus!
5 from 594 votes
Servings 6 servings
Course Appetizer
Calories 81
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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  • 1 large eggplant
  • ¼ cup tahini
  • 3-4 tablespoons lemon juice
  • 2 garlic cloves
  • ¼ teaspoon salt
  • olive oil for serving
  • pomegranate seeds for serving
  • pita chips for serving


  • Preheat oven to 400° F degrees.
  • Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
  • When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
  • Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Pulse a few times until the ingredients are incorporated but the mixture still looks chunky.


*Nutrition label is for dip only and does not include additional ingredients for serving, i.e. olive oil, pomegranate seeds, or pita chips.
Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
Make Ahead: I would recommend making this one day ahead of eating it, or at least a few hours in advance. The dip will get thicker and the flavors will enhance as it cools in the fridge. The easiest part to make ahead though is roasting the eggplant. I recommend roasting it next time you have the oven on or you’re firing up the grill. 
Sourcing: You can find the tahini at Middle Eastern markets, natural-foods stores. Most large supermarkets now carry it as well, often located with other Middle Eastern ingredients or in the peanut butter section.
Substitutes: For best results, follow the recipe as is and use only fresh garlic and fresh lemon juice. If you are allergic to tahini, you can use olive oil.


Calories: 81kcal, Carbohydrates: 7g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 102mg, Potassium: 232mg, Fiber: 3g, Sugar: 3g, Vitamin A: 25IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Appetizer

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  1. Rebecaa says:

    The roasting instruction seems to be off. I roasted my eggplant for 2 hours and it’s still not soft. I ended up cutting it in half and roast it again for another 1/2 hour.

    1. Yumna J. says:

      So sorry to hear it took so long! Did you wrap your eggplant in aluminum foil and roast at 400 degrees F? The foil should have helped speed up the roasting process.

  2. Anonymous says:

    Hard to find baba g. in grocery stores in my area. My wife makes a batch from this recipe every couple months. Honestly better than anything I’ve bought over the counter. It’s delicious! Perfection!

    1. Yumna says:

      Thanks so much!!

  3. Elly says:

    Thank you for sharing this recipte it seems good so far. The last recipe I did was with the eggplants halved and roasted though it turned out too liquid so I had to mix alot of hommus I made through to thicken it. This one has turned out alot thicker itself. The last past of the eggplant I only blended for about 1 second and stirred it through the rest to give a thicker consistency. I’ve topped it with lemon slices, juice of a small lemon plus zest and small sprinkle cumin and smoked paprika.

    There was a restaurant that made an amazing baba ghanoush and it had an amazing deep flavour. I haven’t had anything like it before or since and that restaurant is not around anymore. Do you know what they may have added to get that flavour? Is there another ingredient that is ever added that would have given it a rich hearty flavour that you may know?

    1. Yumna says:

      Hi there! You migh get the deeper flavor you are looking for by very deeply roasting them. Also, the consistency will thicken up as it sits in the fridge!

  4. Mary says:

    Why not use the skin on the outside of the eggplant? I have been told it will bring out the roasted eggplant taste more. Also my daughter in-law says her grandmother did, although she has never made baba ganoush. Thanks

    1. Yumna says:

      I prefer removing the skin so the texture is nice and smooth.

  5. Suraya says:

    Yes after blending, I ended up using it as salad dressing it was so delicious
    I’ll try to blend less next time 🙂

  6. Suraya says:

    So delicious but mine was very runny ! I used nutribullet and didn’t pulse much
    Is it possible because I didn’t drain the eggplant after roasting ?
    Thank you

    1. Yumna says:

      Was it runny after first blending? I would recommend making this one day ahead of eating it, or at least a few hours in advance. The dip will get thicker and the flavors will enhance as it cools in the fridge.

  7. AV says:

    Excellent recipe. Is there a way to make it a little bit more runny? After adding the tahini it ended up somewhat hard to process. Usually the one we get at the local store is way much runnier. Maybe adding some water? Or even olive oil?

    Thank you!

    1. Yumna J. says:

      Thanks so much!! I recommend adding the liquid from roasting the eggplant plus you can thin it out with a little water.

  8. Marie says:

    Simply delicious and so simple to make. Family and friends are delighted. Thanks a million for sharing this recipe.

    1. Yumna J. says:

      You’re so welcome!

  9. reva says:

    what a great and simply recipy. I just made it and I will save this recipy and never look for another one. thank you!

    1. Yumna J. says:

      You’re so welcome! That means a lot, thank you!

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