Description
A smoky, creamy, and authentic homemade baba ganoush dip made by charring eggplants directly over a flame or under a broiler. This easy, gluten-free, and vegan-friendly recipe uses simple pantry staples for a luxurious Mediterranean flavor.
Ingredients
Scale
- 2 medium globe eggplants
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1/4 cup tahini, stirred well
- 3 cloves fresh garlic, minced
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1–2 tablespoons ice water
- Optional garnish: paprika, fresh parsley, pomegranate seeds
Instructions
- Char the eggplants: Place whole eggplants directly over a gas flame or under a broiler. Rotate every 2-3 minutes until the skin is blackened, blistered, and the flesh is soft and collapsed (about 15-20 minutes over flame or 40-50 minutes roasting at 400°F followed by 5 minutes broiling).
- Peel and drain: Let eggplants cool for 10-15 minutes. Slice in half lengthwise and scoop out the flesh, discarding the charred skin. Place flesh in a colander and drain for 10-15 minutes, pressing gently to remove excess liquid.
- Blend the base: Transfer drained eggplant flesh to a food processor. Add tahini, garlic, lemon juice, cumin, and salt. Pulse to combine.
- Emulsify: With the processor running, slowly drizzle in ice water, one tablespoon at a time, until the dip is pale, fluffy, and smooth.
- Adjust and taste: Taste and adjust seasoning with more salt, lemon, or garlic if needed. If too thick, add more ice water or olive oil.
- Serve: Transfer to a serving bowl, create swirls with a spoon, and drizzle with olive oil. Garnish with paprika, parsley, and pomegranate seeds. Serve immediately with warm pita chips.
Notes
Do not skip the charring step as it provides the signature smoky flavor. Ensure the eggplant flesh is drained well to prevent a watery dip. Stir tahini thoroughly before measuring as it separates. The dip tastes better after resting in the fridge for an hour to allow flavors to meld. Do not freeze as the texture may become grainy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Lebanese
Nutrition
- Serving Size: Approximately 1/4 cu
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 4
- Protein: 5
Keywords: baba ganoush, eggplant dip, hummus alternative, vegan dip, gluten-free dip, middle eastern appetizer, easy dip recipe, homemade baba ganoush