Baba Ganoush: Easy Recipe for a Creamy, Flavorful Dip
A delicious and creamy dip made from roasted eggplant, perfect for serving with pita or vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
- 2 medium eggplants
- 3 cloves garlic
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork and place on a baking sheet.
- Roast the eggplants for 30-40 minutes until the skin is charred and the flesh is soft.
- Remove the eggplants and let them cool.
- Once cooled, scoop out the flesh and place it in a food processor.
- Add garlic, tahini, olive oil, lemon juice, salt, black pepper, and cumin to the food processor.
- Blend until smooth and creamy.
- Taste and adjust seasoning if necessary.
- Transfer to a serving dish and drizzle with olive oil if desired.
Notes
- For added flavor, you can sprinkle paprika or parsley on top before serving.
- Serve with pita chips, crackers, or veggie sticks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Baba Ganoush, dip, eggplant, tahini