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Baba Ganoush is a delicious roasted eggplant dip that’s perfect for anyone who loves simple yet flavorful food. Made with creamy tahini, smoky roasted eggplant, and a touch of lemon juice and garlic, it’s a healthier alternative to hummus and other dips and pairs beautifully with pita bread, vegetables, or even crackers.
Love this Baba Ganoush recipe? We do too! If you’re looking for more easy small batch dip and appetizer recipes to try, check out some of our other favorites: creamy Hummus, cheesy Hot Spinach Dip, chunky Mexican Corn Dip, tangy Cowboy Caviar, and our always-fresh Guacamole. There’s a perfect small batch dip for every taste!
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Why You’ll Love This Recipe
- Quick and Easy: This baba ganoush recipe doesn’t require a lot of ingredients, and it’s easy to put together. Perfect for a quick snack or side dish.
- Smoky Flavor: Roasting the eggplant adds a wonderful smoky flavor that sets baba ganoush apart from other dips.
- Versatile: Serve it with pita bread, veggies, or as a spread on sandwiches. It’s great for different occasions.
- Healthy: Made with simple ingredients like eggplant, lemon juice, and olive oil, this dip is nutritious and light.
- A Perfect Small Batch Dip Recipe: This recipe is designed for small servings, so there’s no need to worry about leftovers.
What Is Baba Ganoush?
Baba Ganoush, also spelled baba ghanouj, is a delightful dip from the Eastern Mediterranean. It’s made with roasted eggplant, which is the key to its unique flavor profile. Unlike hummus, which is made with chickpeas, baba ganoush boasts a smoky depth thanks to the roasting process. This smoky characteristic is what truly sets it apart from other dips.
Ingredients
If you have any ingredients leftover from this authentic baba ganoush recipe, check out our Leftover Ingredients Recipe Finder.
- 1 medium eggplant (a little over 1 pound): Look for a firm eggplant that feels heavy for its size. This indicates a mature eggplant with fewer seeds and the best flavor for baba ganoush.
- Olive Oil: Extra virgin olive oil adds richness to the dip.
- Lemon Juice: Freshly squeezed lemon juice brightens the flavors and adds a touch of acidity.
- Garlic Clove: Minced garlic adds depth of flavor.
- Tahini: This sesame paste is a key ingredient in baba ganoush.
- Cumin: Ground cumin complements the smoky flavor of the roasted eggplant. You can substitute with ground coriander if you don’t have cumin.
- Salt and Pepper: Season to taste!
- Smoked Paprika (for garnish): A sprinkle of smoked paprika adds a touch of smokiness and visual appeal to the finished dish. You can substitute with regular paprika if you don’t have smoked paprika on hand.
Recipe Variations
- Roasted Red Pepper Baba Ganoush: Roast a red bell pepper alongside the eggplant for added sweetness and smokiness. Simply core, seed, and chop the red pepper before adding it to the baking sheet with the eggplant.
- Spicy Baba Ganoush: Add a kick of heat! Stir in a pinch of red pepper flakes or a dollop of sriracha to the blended dip.
- Smoky Chipotle Baba Ganoush: For a smoky twist, add a dash of chipotle powder.
How To Make Baba Ganoush
See the recipe box below for ingredient amounts and full recipe instructions.
To make a small batch of baba ganoush, roast 1-inch eggplant cubes tossed with olive oil, salt, and pepper until tender and smoky (around 25 minutes at 425°F). Once cool, blend the roasted eggplant with garlic, lemon juice, tahini, cumin, and a drizzle of olive oil in a food processor until smooth. For a final touch, pulse in fresh parsley and adjust seasonings with salt and pepper. Now you have a delicious and creamy baba ganoush ready to enjoy!
Expert Tips
- Roast the eggplant until it’s very tender. This will ensure that the baba ganoush has a smooth, creamy texture.
- Let the roasted eggplant cool completely before blending. This will help to prevent the dip from becoming oily.
- Blend Until Smooth: Use a food processor or blender to get the dip smooth and creamy. You can adjust the consistency by adding more tahini, lemon juice, or olive oil.
- Adjust the seasonings to your taste. Love it smoky? Add a pinch of smoked paprika. Want it more garlicky? Add another clove.
What To Serve With Baba Ganoush
- Pita Bread: Warm pita bread or flatbread is perfect for dipping.
- Vegetables: Serve with crisp vegetables like carrots, cucumbers, or bell peppers.
- On Sandwiches: Spread it on sandwiches or wraps for a tasty addition.
- As a Side Dish: Pair it with broiled chicken or baked fish for a light side.
- With Crackers or Chips: Great for snacking or as an appetizer at a party.
Frequently Asked Questions
Store leftover baba ganoush in an airtight container in the refrigerator for up to 5 days.
Yes! Baba ganoush can be made a day or two in advance. Just store it in the refrigerator in an airtight container.
Yes, this baba ganoush recipe is vegan and gluten-free.
A ripe eggplant will feel heavy for its size and have a smooth, slightly shiny skin. Avoid eggplants with wrinkles or blemishes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you would like information on the cooking and baking dishes I use in our single serving recipes, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Small Batch Baba Ganoush
Equipment
- mini food processor or blender
Ingredients
- 1 (1-pound) eggplant
- 4 tablespoons olive oil -divided plus ¼ teaspoon for garnish
- ½ teaspoon kosher salt -divided
- ¼ teaspoon coarsely ground black pepper
- 1 clove garlic
- ½ tablespoon lemon juice
- 2 tablespoons tahini
- ⅛ teaspoon ground cumin
- 1 tablespoon chopped parsley
- pinch smoked paprika (optional), for garnish
Instructions
- Preheat Your Oven: Set your oven to 425° F (220° C) and let it heat up.
- Prepare the Eggplant: Peel the eggplant and cut it into 1-inch cubes. Place the cubes on a large baking sheet.
- Add Oil and Seasoning: Drizzle 1 tablespoon of olive oil over the eggplant cubes. Sprinkle ¼ teaspoon of salt and the black pepper. Mix everything together on the baking sheet to ensure the eggplant is evenly coated.
- Bake the Eggplant: Put the baking sheet in the oven and bake for 25-30 minutes, or until the eggplant is soft and tender.
- Cool and Blend: Once the eggplant is done baking, let it cool for a few minutes. When it's cool enough to handle, put the eggplant cubes into a food processor or blender.
- Add Remaining Ingredients: To the food processor, add the peeled garlic clove, lemon juice, tahini, ¼ teaspoon of salt, cumin, and the remaining olive oil. Pulse until the mixture is smooth. If the consistency isn't quite right, add another tablespoon of olive oil.
- Add Parsley: Add the fresh parsley to the food processor and pulse a few more times to incorporate it.
- Serve or Store: Pour the baba ganoush into a small bowl. Drizzle a bit of olive oil on top (about ¼ teaspoon) and sprinkle with smoked paprika. You can serve it immediately or store it in the refrigerator for later.
- Serving Suggestions: Enjoy your baba ganoush with naan, pita bread, or raw vegetables.
Notes
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- Roast the eggplant until it’s very tender. This will ensure that the baba ganoush has a smooth, creamy texture.
-
- Let the roasted eggplant cool completely before blending. This will help to prevent the dip from becoming oily.
-
- Blend Until Smooth: Use a food processor or blender to get the dip smooth and creamy. You can adjust the consistency by adding more tahini, lemon juice, or olive oil.
-
- Adjust the seasonings to your taste. Love it smoky? Add a pinch of smoked paprika. Want it more garlicky? Add another clove.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Waited a long time to try this. I should not have waited. THIS IS AMAZING!