What are the ingredients for baba ganoush?

Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt . Like hummus, it's delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart. This baba ganoush recipe is a must-try summer dip!

How do you get the bitterness out of baba ganoush?

If your Baba Ganoush tastes bitter, add a half teaspoon of baking soda at a time and blend well (tasting in between) to remove bitterness from the dish.

What does ganoush mean in lebanese?

What is baba ganoush? In Arabic, “baba” means father and “ghanoush” means spoiled . This “spoiled dad” dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East, it is also a common appetizer on the Sephardic Jewish table.

Is baba ganoush healthy or unhealthy?

Baba Ganoush is not only delicious but also packed with nutritional benefits. Eggplants are a great source of fiber, vitamins, and minerals, while tahini adds a dose of healthy fats and protein. This makes Baba Ganoush a heart-healthy choice that supports overall well-being.

Does baba ganoush contain tahini?

Baba ganoush--also known as baba ganouj, muttabal, or salat hatzilim--is a smoky, rich, and creamy eggplant dip, traditionally made by mixing tender roasted (or charred) eggplant and nutty tahini with garlic, citrus, and spices.

Is baba ganoush anti inflammatory?

Nasusin is known to fight free radical damage and inflammation and helps prevent cellular oxidative stress. Keep in mind, though, that nasunin is only found on the skin, meaning you have to include the skin in the Baba Ghanoush.

Which is healthier hummus or baba ganoush?

Both have 0% cholesterol and are high in fiber and protein content. Nonetheless, hummus has higher calorie content than baba ganoush , and baba ganoush contains vitamins B and E, which are nonexistent in hummus.

How is baba ganoush different from hummus?

The difference is that roasted eggplant forms the base for baba ganoush while chick peas are the backbone of hummus . The roasted eggplant lends this eggplant dip a slightly sweeter, smokier flavor, and a lower fat and calorie count than hummus. Plus it can be easier on the tummy than hard-to-digest chickpeas.

Do you eat baba ganoush warm or cold?

Baba Ghanoush is delicious. Made with eggplant that's been fire roasted (either on a hot grill or under a broiler) to the point of shriveling, it can be served as a side dish. Typically, though, it's a cold or room temperature spread , served with pita bread or crostini or crusty French bread… or a spoon.

Lebanese Baba Ganoush ~ Vegan Recipe (2024)

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Vegan Baba Ganoush Lebanese recipe from scratch, a creamy Middle Eastern Levantine dip (originally Lebanese) meaning “ spoiled dad “ or as the French call it “caviar d’aubergines” or eggplant caviar. Made with roasted eggplants, tahini, lemon, garlic and smoky spices, this eggplant dip is easy to make, dairy free + gluten free!

Jump to Recipe

How to Make the Best Baba Ganoush Lebanese Recipe

Cooking the eggplant! The most crucial step of this recipe is cooking the eggplant. It must get soft and most importantly smoky. So the best way to achieve that deep flavor throughout is to cook them on the grill, cast iron skillet or under the broiler until charred all over. Roasting in the oven is also an option but will lack in the smokiness so consider that. Allow them to sit until cool enough to handle before peeling the charred skins.
The texture! I prefer to hand chop the eggplants and keep a little texture in my dip while still creamy. If you want a super smooth fine creaminess feel free to bring out the food processor to get the job done, but really it’s totally unnecessary extra dirty dishes.
The spices! Earthy, smoky spices is what gives this Lebanese dip its authentic flavors: cumin and smoked paprika in a tiny amount elevate this dip to epic status. Don’t overdo it, there is such a thing as too much of a good thing.
The creaminess! It’s all in that tahini aka sesame butter. Choose an organic one that lists whole sesame seeds as the only ingredient.

FAQ

Can you freeze babaganoush ? Yes, once completely cooled transfer the dip to a freezer proof lidded container and freeze up to 3 months. Defrost overnight in the refrigerator.
What can i substitute for tahini ? Tahini is a classic ingredient in this dip but can easily be substituted with creamy cashew or walnut butter. Alternatively a store bought vegan mayo, sour cream or cultured coconut yogurt also work great.
Can I make it oil-free ? Yes you can omit the olive oil in the recipe and replace with more tahini, cashew butter or cultured coconut yogurt if available.

what to eat / serve with:

Pita chips
Fresh crunchy veggies: cucumber, red bell peppers, radishes, tomatoes etc.
Pita bread & quinoa flatbread
Falafel
Crusty bread
Potato flatbread
Wraps.

baba ganoush vs hummus

The main difference between the two classic appetizers is that hummus is a dip made with chickpeas (garbanzo beans) while baba ganoush is made with roasted eggplant. The rest of the ingredients are essentially the same. They can both be used as a spread or dip, are fiber and protein rich and of course super delicious.

popular dip recipes:

Vegan Tzaziki
Oil Free Hummus
Roasted Vegetable Spread
Chickpea Avocado Salad
Cashew Queso.

P.S. If you make this recipe please report back, leave a comment rating below, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s

5 from 2 votes

Vegan Baba Ganoush Lebanese Recipe

Best Vegan Baba Ganoush, a Lebanese recipe from scratch meaning “ spoiled dad “ or as the French call it “caviar d’aubergines” or eggplant caviar. Made with roasted eggplants, tahini, lemon, garlic and smoky spices.

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Ingredients

3 Italian eggplants medium size
4 tbsp tahini
4-5 tbsp extra virgin olive oil (omit or replace with tahini for WFPB + Plantricious compliance)
1 lemon juiced
2 large cloves garlic grated
1/4 tsp ground cumin
1/2 tsp smoked paprika
1-2 tbsp Italian parsley or fresh dill chopped
2 tsp sesame seeds optional for garnish

US Customary - Metric

Instructions

Preheat a cast iron skillet or griddle over medium high heat. Use a sharp knife and poke each eggplant in a few spot. Place on top of the hot skillet. Cook until charred on all sides then transfer to a bowl to cool off. ( The eggplants can also be cooked on the outdoor grill, under the broiler, charred on open flame or baked in the oven. The open flame method is really messy and the oven method lacks the smokiness so keep that in mind when deciding which cooking method to use.)
Once cool enough to handle peel the charred skins off of the eggplant and discard. Place the eggplant in a fine strainer and allow the extra moisture to drain over a bowl.
Once drained transfer the roasted eggplant meat to a cutting board and using a sharp knife chop it up finely. Alternatively this can be done in the food processor, I prefer some texture in my dip so I like to do it by hand.
In a medium bowl whisk together the tahini with the olive oil and lemon juice until smooth and creamy. Whisk in the garlic, cumin and smoked paprika then add the roasted eggplant and parsley.
Use a spatula to combine everything until smooth and creamy. Season to taste with sea salt and add more lemon juice if desired.
Serve as a dip garnished with sesame seeds, fresh herbs and chili flakes for some attitude. Serving ideas: pita chips, pita bread, crusty bread, fresh veggies: bell peppers, tomatoes, cucumbers, etc.

Notes

Oil-Free WFPB & Plantricious Adaptation -Replace the olive oil in the recipe with more tahini, cashew butter or cultured coconut yogurt.
Smoky - To add extra smokiness to your baba ganoush you can add a tiny bit of liquid smoke, however this won’t be necessary if you char the eggplants first.
What can i substitute for tahini ? Tahini is a classic ingredient in this dip but can easily be substituted with creamy cashew or walnut butter. Alternatively a store bough vegan mayo, sour cream or cultured coconut yogurt also works great.
Serving ideas: pita chips, pita bread, crusty bread, fresh veggies: bell peppers, tomatoes, cucumbers, etc.

Nutrition

Course: Appetizer

Cuisine: Middle Eastern

Keyword: baba ganoush, plant based, vegan,

Servings: 4 people

Calories: 347kcal

Author: Florentina

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