This delicious eggplant dip is made with roasted eggplant and is smoky and garlicky. Lebanese Baba Ganoush is a wonderful cold appetizer to serve alongside or instead of hummus. Vegan and gluten-free
The first time I tried Baba Ganoush I LOVED it. It was smooth and garlicky with a smoky flavor that took it over the top. I knew I had to make it myself at home to serve as a tasty appetizer.
It reminds me of hummus but, tastes different because it’s made with roasted eggplant instead of chick peas. Dipping a warm pita into the Baba Ganoush is the best way to eat it, in my opinion.
But, you can serve it with carrot chips, cucumber slices, grape tomatoes or chips. It tastes great with tortilla chips but, what doesn’t?
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Labanese Baba Ganoush Recipe
Making this recipe is very easy. The full recipe is at the bottom of this post.
You’re going to need tahini to make this recipe. I know you’ve heard of it, right?
What is tahini?
Tahini is a Middle Eastern condiment made from toasted ground hulled sesame seeds. It’s creamy and is commonly used to make hummus. I used the brand below that I bought from Amazon. Click the link to purchase (affiliate link.)
You will also need Liquid Smoke.
What is Liquid Smoke?
Liquid smoke is a water-soluble liquid used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. Don’t skip adding this to the recipe because it makes all the difference in flavor!
Ingredients
- 2 medium eggplants
- 1/3 cup tahini
- 1 tbsp extra virgin olive oil
- 1 minced garlic clove
- 1 1/2 tbsp lemon juice
- 1/2 tsp liquid smoke
- 1 1/2 tbsp chopped parsley
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- black pepper to taste
Instructions
After you grill the eggplant, you scoop out the flesh and add it to the remaining ingredients in a food processor and mix for one to two minutes until smooth.
Before serving, drizzle a little olive oil, sprinkle with finely chopped parsley and some more smoked paprika.
Go ahead and take a taste but, it definitely tastes better when it’s cold.
You may be asking yourself: Do I really need liquid smoke? YES! It will give it the smoky flavor that it needs. I first made this recipe without it and it lacked the smoky flavor.
Because it’s very easy to make and lasts for days in your refrigerator, it’s a great make ahead party recipe. Put it right next to your antipasto platter. It will be a good choice for your vegetarian or Vegan friends.
What is the difference between baba ganoush and hummus?
The most significant difference between them is that hummus is made from chickpeas and baba ganoush is made from eggplant.
Calories in Baba Ganoush
For this recipe, there are about 105 calories per serving. This recipe makes about 8 servings.
This eggplant dip is a flavorful appetizer that is a wonderful alternative to hummus. It’s totally delicious. It makes a great sandwich spread too.
You may also like:
- Homemade Greek Tzatziki Recipe with Sour Cream
- Avocado Tzatziki Cucumber Appetizer
- Instant Pot Ricotta Cheese
- Mediterranean Tomato and Cucumber Salad
- Mediterranean Orzo Pasta Salad
See more APPETIZER recipes.
Labanese Baba Ganoush
Equipment
- food processor
Ingredients
- 2 medium eggplants
- 1/3 cup tahini
- 1 tbsp extra virgin olive oil
- 1 clove minced garlic
- 1 1/2 tbsp lemon juice
- 1/2 tsp liquid smoke
- 1 1/2 tbsp fresh parsley
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- black pepper to taste
Instructions
- First, the grill to 400F.
- Then, cut the stems off the eggplant and cut them in half lengthwise. Oil spray the flesh side.
- Next, grill the eggplant face down for 20 minutes.
- Then, let the eggplant cool while mixing remaining ingredients. Peel off the blackened grilled top of the eggplant and discard.
- Then, be sure to shake the tahini bottle. Scoop out the eggplant flesh and put it into the food processor along with the remaining ingredients. Mix until smooth about 1-2 minutes. Store in the refrigerator.
Nutrition
