It may take a bit of elbow grease, but the results of homemade baba ganoush are pretty spectacular. Featuring tender aubergine flesh, nutty tahini, spices, and garlic two ways, this recipe will give you a luxuriously creamy dip that's dairy-free and gluten-free.
I'm not going to pretend that it's quick or easy to make. But does every recipe need to be? This right here is a celebration of the glorious flavours and textures that can be achieved with plant-based ingredients and a little bit of time and effort.
If vegan dips are your thing (and I'm not sure why they wouldn't be), you might also like to check out these recipes for simple hummus and Moroccan zaalouk.
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Jump to:
- What is it? 🍆
- Why I love it 💚
- Test notes 📝
- Like hummus? 🤔
- Is it vegan? 🌱
- Ingredients 📋
- Step by step 📷
- To serve 🍽️
- FAQ ❓
- Variations 🔀
- More ideas 💡
- Recipe 👨🍳
What is baba ganoush?
Baba ganoush – also spelled baba ghanoush or baba ghanouj – is a Middle Eastern dip or appetiser consisting of roasted aubergine (eggplant), olive oil, lemon juice, tahini, and various seasonings.
While traditional methods involve cooking the aubergine over an open flame to give the flesh a smoky flavour, you can also get great results by oven-cooking and adding a subtle smokiness with ingredients such as paprika.
Why you'll love this recipe
- The final dip has a luxurious creamy texture
- It uses both raw and roasted garlic for a combination of aromatic flavours
- The mixing work involved will (possibly) give you a deep sense of accomplishment, not to mention nicely toned arms
- The aubergine is oven-roasted instead of flame-roasted, saving you the worry of potentially setting your home on fire
Keen to try out more vegan aubergine recipes? Here are a few of my own favourites: 👇
Recipe testing notes
Cooling time: Once removed from the oven, give the aubergine a decent amount of time to cool down before handling it.
Straining: In one of my tests, I followed the advice in other recipes that says you need to strain the water from the roasted aubergine using a colander or sieve. In practice, I found that I was able to remove just about as much by pressing down with a spoon and draining it from the bowl (which also cuts down on the washing up).
Removing flesh: It can feel time-consuming, but the aim is to try and leave nothing behind but the thin aubergine skins.
Mixing with a fork: Again, it takes a little time but persistence is key to get a smooth final consistency.
Seasoning: The amounts of spice and lemon juice in this recipe provide a basic guideline – you'll definitely want to get in there with a spoon and adjust the seasoning to taste.
Baba ganoush vs. hummus
While there are many similarities between baba ganoush and hummus, it's the main ingredient that differs. Simply put, baba ganoush is made with roasted aubergine and hummus is made with chickpeas.
The result is that hummus tends to be starchier and slightly thicker, which is the same for any similar dips made from beans: 👇
Is baba ganoush vegan?
Traditional baba ganoush is usually vegan-friendly, however some shop-bought products or other recipes may include dairy items such as yoghurt. If in doubt, always double-check the list of ingredients to be sure.
What you'll need
To make this creamy vegan baba ganoush for yourself, you'll need:
- Aubergine (a.k.a. eggplant) for the base
- Garlic for roasting (2 cloves) and mincing (1 clove)
- Extra-virgin olive oil to give the dip a silky texture
- Tahini for its nutty flavour and creamy consistency
- Lemon juice to add a bright citrus note
- Spices in the form of ground cumin, smoked paprika, and optional sumac
- Fresh parsley for its distinct herby flavour
How to make baba ganoush
Preheat the oven to 200°C (400°F).
To prepare the aubergines, trim away the stalks and cut each in half lengthways.
For a little extra colour during cooking, you can lightly score the flesh diagonally across the cut sides. 👇
Drizzle 1-2 tablespoons of oil over a large baking sheet and place the aubergines face down, moving them around to ensure there's oil between the contact surfaces.
Add two garlic cloves to the baking sheet.
Roast in the oven for 30-40 minutes until the flesh is very soft and the outer skins are collapsing.
The cooking time will depend on the size of your aubergines, so continue to cook for a little longer if necessary.
Once cooked, remove from the oven and set aside to cool.
Once the aubergine halves are cool enough to handle, scoop out the flesh with a spoon and add it to a mixing bowl.
If any bits look too dark or over-done, carefully remove these and discard along with the skins.
Slice off the ends of the roasted garlic cloves and squeeze these into the same bowl, discarding the skins.
Note: This whole step can be a bit fiddly, but it's worth trying to get as much of that creamy aubergine flesh as possible.
Using the back of a spoon, press down on the aubergine flesh and drain away any water that pools in the bottom of the bowl.
Stir the aubergine thoroughly with a fork for several minutes until you no longer have any long stringy pieces.
The longer you do this for, the smoother the final texture will be.
Mince the remaining garlic clove.
Add this to the bowl along with the tahini, lemon juice, cumin, smoked paprika, chopped parsley, a pinch of salt, and 3 tablespoons of olive oil.
Continue to mash and mix until the ingredients are well combined and there are no stringy pieces of aubergine.
Check the seasoning and adjust to taste. I usually add a little more salt, lemon juice, and maybe an extra pinch of smoked paprika (but be careful not to add too much).
Transfer the dip to a serving bowl and enjoy!
Serving suggestions
I like to top this off with a drizzle of olive oil, fresh parsley, toasted pine nuts, and a pinch of sumac (a tangy, bright-red spice). You could also add other fresh herbs, other toasted seeds, or a sprinkling of super seed mix.
The delivery vessels I'd choose include flatbread, tortilla chips, and carrot sticks, but you could also spread the baba ganoush onto wraps along with the likes of baked falafel, miso baked tofu, roasted chickpeas, or cumin roasted cauliflower.
Recipe FAQ
In this recipe, you'll find 173 kcal per serving (based on a total of six servings).
I find that this isn't necessary and just leads to more washing up. Instead, I use the back of a spoon to press down on the aubergine flesh and drain away any water that pools in the bottom of the bowl.
Large aubergines often have more seeds, so I'd recommend using a few smaller aubergines and then you don't have to worry about removing the seeds.
If you don't want to get stuck in with a fork and some good ol' elbow grease, you could mix the ingredients using a food processor. Start with short pulses and blend until you have the texture you want, stopping to scrape down the sides if necessary.
If you don't want to include tahini (sesame seed paste), simply omit from the recipe or replace with cold water, plant-based yoghurt, or extra olive oil.
Yes, this recipe is 100% gluten-free as written.
This should keep well in the fridge for up to four days.
This dip doesn't last long enough under my roof to even consider freezing, but it's certainly possible. Simply transfer to a resealable bag or container and freeze for up to several months, then defrost thoroughly and mix well before eating.
Variations and tips for baba ganoush
- Sumac: If you have it, definitely add a pinch at the end for a tangy flavour and bright red colour.
- Other seasonings: Ideas for other flavours include Aleppo pepper, cayenne pepper, or mint.
- Less oil: If you want to use a little less oil, you could brush it onto the cut sides of the aubergines instead of drizzling on the baking sheet and then simply use less when mixing the ingredients together.
- Smoky flavour: If you don't have smoked paprika, a small amount of liquid smoke would also work (start very small and adjust up to taste).
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More vegan recipe ideas
If you liked this recipe, you might also enjoy:
You can also check out my full list of vegan dips and snacks.
Full recipe
Creamy Baba Ganoush (Roasted Aubergine Dip)
Ingredients
- 3 aubergines (a.k.a. eggplants, approx. 2 lb / 1 kg total weight)
- 3 garlic cloves
- 5 tablespoons extra-virgin olive oil (divided)
- 3 tablespoons tahini
- 2 tablespoons lemon juice (plus more to taste)
- ¼ teaspoon ground cumin
- ⅛ teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Small pinch of sumac (optional – see notes)
- Toasted pine nuts (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- To prepare the aubergines, trim away the stalks and cut each in half lengthways. For a little extra colour during cooking, you can lightly score the flesh diagonally across the cut sides (see photos above for details).
- Drizzle 1-2 tablespoons of oil over a large baking sheet and place the aubergines face down, moving them around to ensure there's oil between the contact surfaces. Add two garlic cloves to the baking sheet.
- Roast in the oven for 30-40 minutes until the flesh is very soft and the outer skins are collapsing. The cooking time will depend on the size of your aubergines, so continue to cook for a little longer if necessary. Once cooked, remove from the oven and set aside to cool.
- Once the aubergine halves are cool enough to handle, scoop out the flesh with a spoon and add it to a mixing bowl. If any bits look too dark or over-done, carefully remove these and discard along with the skins. Slice off the ends of the roasted garlic cloves and squeeze these into the same bowl, discarding the skins.Note: This whole step can be a bit fiddly, but it's worth trying to get as much of that creamy aubergine flesh as possible.
- Using the back of a spoon, press down on the aubergine flesh and drain away any water that pools in the bottom of the bowl. Stir the aubergine thoroughly with a fork for several minutes until you no longer have any long stringy pieces. The longer you do this for, the smoother the final texture will be.
- Mince the remaining garlic clove and add this to the bowl along with the tahini, lemon juice, cumin, smoked paprika, chopped parsley, a pinch of salt, and 3 tablespoons of olive oil. Continue to mash and mix until the ingredients are well combined and there are no stringy pieces of aubergine.
- Check the seasoning and adjust to taste. I usually add a little more salt, lemon juice, and maybe an extra pinch of smoked paprika (but be careful not to add too much).
- Transfer the dip to a serving bowl and finish off with a drizzle of olive oil, a pinch of sumac, fresh parsley, and toasted pine nuts. Enjoy!🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >
Notes
Nutrition
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