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This is made with oven roasted eggplant, tahini, garlic, and lemon. It’s rich, creamy, smoky, and irresistibly delicious! The perfect dip for pita and veggies.

A bowl of smooth baba ganoush is swirled with extra virgin olive oil and garnished with freshly chopped parsley and sesame seeds. Fresh cucumber, garlic cloves, and parsley surround the bowl.

About This Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

I’ve consumed and made a pretty impressive amount of baba ganoush in my lifetime. It’s my all-time favorite dip. I have a pretty good feeling you’re going to love this smoky, creamy, and absolutely delicious Mediterranean eggplant dip, too—especially if you like hummus. Also known as baba ghanoush, baba ghanouj, or muttabal, it’s made with grilled or roasted eggplants, tahini, lemon juice, garlic, and olive oil.

I’m sharing my easy baba ganoush recipe below. Just like hummus, it’s the perfect snack or appetizer for parties and get-togethers, especially when served with warm pita bread, pita chips, or fresh veggies.

I hope you love it!

A flat lay image showing all the fresh ingredients needed to make baba ganoush: whole globe eggplants, a bowl of tahini, minced garlic, parsley sprigs, a halved lemon, olive oil, salt, and pepper, arranged neatly on a neutral background.

My Pro Tips

Below is an overview of how to make this creamy eggplant dip. For complete and detailed instructions, please refer to the recipe card below.

Roasted eggplant, tahini, garlic, lemon juice, salt, and pepper added to a food processor bowl.
Creamy baba ganoush after blending, shown in the bowl of a food processor.
An extreme closeup shot of creamy baba ganoush focuses on the silky-smooth texture, highlighting the glistening olive oil, white sesame seeds, and flecks of green parsley.

This recipe for baba ganoush is vegan, gluten-free, nut-free, and soy-free, making it a fantastic party snack or appetizer. Add it to a large, shallow bowl and use the back of a spoon to create wide, deep circles with ridges and valleys on the surface of the dip. Drizzle with olive oil and sprinkle with sesame seeds and fresh herbs like parsley or mint. Other fun toppings include:

Serve with warm pita bread, pita chips, and sliced veggies, or enjoy it as part of a large mezze platter with dips like tzatziki, hummus, muhammara, whipped feta, and small bites and salads including tabbouleh, dolma, falafel, shish taouk, and Israeli salad.

For the Roasted Eggplant

For the Baba Ganoush

Approximately 2 cups (about 450–500g) of baba ganoush. Enough for 6-8 as an appetizer or dip. Nutritional information is calculated for 6 servings.

  • Start with 1 clove of minced garlic and only add more after tasting. Garlic easily overwhelms the other flavors.

Baba ganoush can be stored in an airtight container in the fridge for up to one week. For the best flavor, allow the dip to come to room temperature before serving.

: Allow your baba ganoush to cool to room temperature, then transfer it to a wire mesh strainer lined with two or three layers of cheesecloth to let any excess moisture drain through. Set the strainer over a large bowl and transfer it to the refrigerator for approx. 1 hour. Transfer the strained dip to a large ziptop bag or freezer-safe container, removing as much air as possible. Freeze for up to 3 months.

in the refrigerator. Mix well before serving and refresh with a squeeze of fresh lemon juice and chopped parsley, if desired.

Calories: 162kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 411mg | Fiber: 5g | Sugar: 6g | Vitamin A: 97IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica’s approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.