Lebanese Baba Ghanoush

4.99 from 601 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.

RECIPE VIDEO TUTORIAL

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:

If you try this feel good Baba Ghanoush recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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 601 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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Video

Ingredients
  

  • 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

Instructions

  • 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.

Notes

*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.

Nutrition

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
4.99 from 601 votes (545 ratings without comment)

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Comments

  1. David says:

    Of course I added 6 TBSP of lemon juice like an idiot. Don’t ask why. So anyway I made tahini which was great (difficult) but great. So if anyone else makes the mistake I did or too runny you can add panko, more tahini, Greek yoghurt but don’t add it into the food processor as it will get even more looser. Add and stir. Mine thickened up well considering and didn’t alter the taste too much is at all. I am so angry at myself 🙁 anyway hope that helps anyone. Oh and if too lemony add a small amount of honey drip by drip tasting all the time

    1. Yumna J. says:

      Thanks so much for sharing how you fixed your mistake, David!! So happy you were able to make it work!

      1. David says:

        Thank you and I should mention that if it’s too thick add 1 tsp water and whisk in and another tsp until it’s perfect. It will loosen up. Patience is key here. It took me around 6 tsp one at a time.

  2. Rebecca C says:

    I am making this Baba Ghanoush for the third time. This is by far the best recipe I have found. To me, it tastes like the Baba Ghanoush I would get when I traveled to the Middle East. Thank you for a creamy and yummy recipe.

    1. Yumna J. says:

      Wow, that is a massive compliment!! Thank you so much, Rebecca, that is so sweet! I’m glad you love the recipe!

  3. Amina says:

    Thank you for this delicious recipe

    1. Yumna J. says:

      You’re welcome, Amina! So glad you liked it!

  4. gita s says:

    Delicious. This was my first time making baba ghanoush. Not far from my gold standard that I would get from a Lebanese bakery in Massachusetts. Will definitely make it again.

    1. Yumna J. says:

      Thank you so much for the kind words!

  5. Mary-Ann says:

    Great recipe! Easy to make and 100% delicious. My husband loves it. Thank you for sharing!!!

    1. Yumna J. says:

      Yay, so happy you and your husband love it! You’re welcome!!

      1. Lisa says:

        It’s been years, but this is finally the ticket to a baba ghanoush that is like some I had years and years ago at a Lebanese restaurant. The only change was to mash (used a potato masher) because I feel like it makes a fluffier consistency. Delicious! Thank you!

        1. Yumna J. says:

          Amazing, that makes me so happy to hear! Thanks, Lisa!!

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