The Best Baba Ganoush Recipe: Smoky Eggplant Dip

Homemade Baba Ganoush is the new snack you didn’t know you needed. If you’re a hummus fan, you will love this delicious dip. There’s something so satisfying (and tasty) about scooping up a creamy dip with fresh, crunchy veggies or warm pita slices… especially when you made it yourself.

I used to think baba ganoush was one of those things you had to buy from the store—like you had to have super unique ingredients. But once I figured out how ridiculously easy it is to make at home I never looked back.

Baba Ganoush is smoky, creamy, garlicky, and somehow feels fancy even though it’s incredibly simple to make. And yes, I’ve absolutely eaten this straight from the bowl with a spoon!

If you’ve got an eggplant, a lemon, and some sesame tahini sitting around, you’re halfway there. Trust me, this is the kind of recipe you’ll keep on repeat all year long.

Try making some of our simple recipes like Beet Hummus Recipe, Carrot Top Pesto, Salsa Verde, or Homemade Mayo.

Why You’ll Love This Turkish Baba Ganoush

The biggest reason, aside from the taste, is that it’s ridiculously simple. Roast, scoop, blend. That’s it. It’s insanely creamy thanks to tahini (sesame seed paste), and you get that smoky, savory profile from roasting the eggplant. It’s one of my favorite ways to use up my garden eggplants.

Is baba ganoush healthy? I’d say so! It’s naturally gluten-free, dairy-free, and vegan, so it checks a lot of boxes, and it’s perfect for dipping, spreading, or topping. It’s packed with nutritious ingredients like eggplant, garlic, tahini, and olive oil, plus you’ll get your fiber in.

Baba Ganoush vs Hummus

You might be wondering what the difference between baba ganoush and hummus actually is. They look very similar, but hummus is made from chickpeas, while baba ganoush uses roasted eggplant. Both have tahini, lemon, and garlic, but baba ganoush has a smokier flavor thanks to the eggplant.

How to Make Easy Baba Ganoush Dip

Roast the Eggplant: Preheat your oven to 425°F. Place it on a baking tray and roast for about 40–45 minutes, or until it collapses and the skin is charred. You can also roast it over a gas burner, open flame, or grill if you want extra smoky flavor.

Scoop: Once the cooked eggplant is cool enough to handle, scoop out the flesh from the charred eggplant skin. If you want, you can let it sit in a strainer for a few minutes to drain any excess liquid, but I have found it’s not necessary if I let the roasted eggplant flesh cool to room temperature. Throw charred skin in your compost!

Blend It Up: Add the eggplant to a blender or food processor with tahini, garlic, lemon juice, olive oil, salt, and cumin if using. Blend until smooth and creamy. Taste and adjust seasoning as needed.

Serve & Enjoy: Spoon into a bowl, drizzle with olive oil, sprinkle with parsley, and maybe a pinch of smoked paprika or za’atar if you’re feeling fancy. Serve with warm pita, sourdough pretzel bites, crackers, or veggie sticks.

What to Eat with Baba Ganoush

Serve this smoky middle eastern dip with cucumber slices, carrot sticks, homemade pita bread, pita chips, bell peppers, crusty bread, or any fresh veggies! You can also use it in different ways like as a spread on sandwiches, on avocado toast, or top your favorite rice bowl with a dollop for a little hit of that nutty tahini and smoky eggplant. 

Next time you’ve got a few small eggplants and a couple spare minutes, give this delicious roasted eggplant dip a try for an easy way to use your garden harvest. Your snack game will never be the same. And if you’re anything like me, you’ll be sneaking spoonfuls from the fridge before dinner even hits the table. Don’t say I didn’t warn you.