Lebanese Baba Ganoush Recipe
Get ready to swoon over the smoky, creamy magic of Lebanese Baba Ganoush! This beloved Middle Eastern dip is all about silky roasted eggplant blended to perfection with tahini, fresh lemon, garlic, and a drizzle of olive oil. Whether you scoop it up with warm pita or fresh veggies, Lebanese Baba Ganoush brings a burst of sunshine and flavor to your table—simple, healthy, and always a crowd-pleaser.
Ingredients You’ll Need
The beauty of Lebanese Baba Ganoush is how a handful of humble ingredients come together to create something truly special. Each component brings its own flair, from the eggplant’s smoky richness to the bright lift of lemon juice and the velvety body of tahini.
- Eggplants: Roasting them unlocks their signature smoky flavor and luscious texture, which forms the heart of this dip.
- Tahini: This creamy sesame paste gives Lebanese Baba Ganoush a nutty depth and irresistible richness.
- Garlic: Just two cloves add a bold, aromatic punch—feel free to adjust to your taste for either subtlety or zing.
- Lemon Juice: Freshly squeezed lemon brings a tangy brightness that balances the earthiness of the eggplant.
- Extra-Virgin Olive Oil: Used for roasting and finishing, it adds a fruity note and a silky mouthfeel.
- Salt: Essential for drawing out all the complex flavors and making every ingredient pop.
- Pomegranate Seeds (Optional): These little jewels offer a sweet-tart crunch and stunning color for garnish.
How to Make Lebanese Baba Ganoush
Step 1: Roast the Eggplants
Start by firing up your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh lightly, which helps them cook evenly and soak up all the flavors. Generously drizzle the cut sides with olive oil and sprinkle with salt. Place them cut-side down on a lined baking sheet—this lets the edges caramelize beautifully. Let them roast for 30-40 minutes until the skins collapse and the flesh turns meltingly tender with a hint of char.
Step 2: Scoop and Cool
Once your eggplants are roasted to perfection, let them cool just enough to handle. Then, gently scoop out the silky flesh and transfer it to a mixing bowl, discarding the skins. This step is where Lebanese Baba Ganoush starts to come together, as the roasted eggplant’s aroma fills your kitchen.
Step 3: Blend It All Together
Add the tahini, minced garlic, fresh lemon juice, extra-virgin olive oil, and a good pinch of salt to the bowl. For the creamiest Lebanese Baba Ganoush, blend everything until smooth and luscious using an immersion blender or food processor. Taste and adjust the seasoning—some like it lemony, some prefer extra garlic, so make it your own!
Step 4: Serve and Garnish
Spoon the finished dip into a serving bowl and swirl the top with the back of a spoon. Drizzle with a bit more olive oil for gloss and richness. If you like, sprinkle over some pomegranate seeds or chopped fresh herbs for a pop of color and a touch of elegance.
Step 5: Enjoy!
Lebanese Baba Ganoush is perfect served at room temperature, surrounded by wedges of warm pita bread or a rainbow of crunchy vegetables. Every bite is creamy, smoky, and tangy—a true taste of the Mediterranean!
How to Serve Lebanese Baba Ganoush
Garnishes
A final flourish can take your Lebanese Baba Ganoush from simple to stunning. Drizzle with high-quality olive oil, scatter over fresh pomegranate seeds, or sprinkle with chopped parsley, mint, or sumac for a bright, zesty lift. Even a pinch of toasted sesame seeds adds delightful crunch and nutty aroma.
Side Dishes
Baba Ganoush is endlessly versatile on the table. Pair it with pillowy pita wedges, crisp cucumber and carrot sticks, or as part of a mezze platter alongside hummus, tabbouleh, and olives. It also shines as a side for grilled meats or roasted vegetables, adding a cool, creamy contrast to heartier dishes.
Creative Ways to Present
For a show-stopping appetizer, spoon Lebanese Baba Ganoush into individual glasses or jars, topped with microgreens and a sprinkle of smoked paprika. Spread it onto crostini with a slice of roasted tomato, or use it as a sandwich spread for an extra layer of flavor. It even makes a delicious topping for grain bowls or as a base under poached eggs!
Make Ahead and Storage
Storing Leftovers
Store any leftover Lebanese Baba Ganoush in an airtight container in the refrigerator. It will keep beautifully for up to four days, and the flavors actually deepen and improve as it sits. Just give it a good stir before serving to bring back its creamy texture.
Freezing
While fresh is best, you can freeze Lebanese Baba Ganoush for up to two months. Scoop it into a freezer-safe container, lay a piece of plastic wrap directly on the surface, and seal tightly. Thaw overnight in the fridge before serving, noting that the texture may be a bit softer but still delicious.
Reheating
Lebanese Baba Ganoush is typically served chilled or at room temperature, so reheating isn’t necessary. If you prefer it slightly warm, gently bring it to temperature in a saucepan over low heat, stirring constantly to avoid splitting the tahini. Always taste and freshen up with a squeeze of lemon or a drizzle of olive oil before enjoying again.
FAQs
Can I grill the eggplants instead of roasting?
Absolutely! Grilling the eggplants over an open flame or a hot grill will give Lebanese Baba Ganoush an even smokier flavor. Just char the skins until blackened, then scoop out the flesh as usual.
Is Lebanese Baba Ganoush vegan and gluten-free?
Yes, the classic recipe is naturally vegan and gluten-free. Just be sure to serve it with gluten-free dippers if needed, such as vegetable crudités or gluten-free crackers.
How do I make my Baba Ganoush extra creamy?
For ultra-creamy Lebanese Baba Ganoush, blend the dip thoroughly with a food processor or immersion blender, and consider adding a splash more olive oil or tahini. Roasting the eggplants until super soft also helps achieve that dreamy texture.
Can I make Lebanese Baba Ganoush ahead of time?
Definitely! In fact, making it a day ahead allows the flavors to meld and develop. Just store it covered in the fridge and give it a quick stir before serving.
What if my Baba Ganoush tastes bitter?
Bitterness can sometimes come from under-roasted eggplant or old tahini. Make sure the eggplant is well-cooked and caramelized, and always use fresh, high-quality tahini. A splash more lemon juice can also help balance out any lingering bitterness.
Final Thoughts
If you’re ready to fall in love with a classic, Lebanese Baba Ganoush is your ticket to creamy, smoky, irresistible snacking. Don’t be surprised if it becomes your go-to dip for every gathering—give it a try and let your taste buds do a happy dance!
Print
Lebanese Baba Ganoush Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic Lebanese Baba Ganoush is a smoky, creamy eggplant dip made from roasted eggplants blended with tahini, garlic, lemon juice, and olive oil. Perfect as an appetizer or side dish, it delivers rich Middle Eastern flavors with a smooth texture and a subtle hint of smokiness. Serve it garnished with pomegranate seeds for a pop of color and freshness alongside pita bread or fresh vegetables.
Ingredients
Main Ingredients
- 2 medium eggplants (about 500g)
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- Salt to taste
- Pomegranate seeds (optional, for garnish)
Instructions
- Prepare Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh lightly with a knife to help them roast evenly. Drizzle olive oil over the cut sides and sprinkle with a pinch of salt. Place them cut-side down on a baking sheet lined with parchment paper or foil.
- Roast Eggplants: Roast the eggplants in the oven for 30-40 minutes until they become tender and caramelized on the outside. Once roasted, allow them to cool slightly so they’re easier to handle and the flesh can be scooped out without burning your hands.
- Scoop and Blend: Scoop the soft eggplant flesh into a mixing bowl. Add tahini, minced garlic, lemon juice, olive oil, and salt. Blend everything together using an immersion blender or food processor until the mixture is smooth and creamy with a uniform texture.
- Serve and Garnish: Transfer the blended Baba Ganoush to a serving bowl. Drizzle extra virgin olive oil over the top and sprinkle with pomegranate seeds or fresh chopped herbs like parsley if desired. This adds vibrant color and a fresh taste contrast to the smoky dip.
- Enjoy: Serve your Baba Ganoush with warm pita bread, crisp vegetable sticks like cucumbers and carrots, or use it as a delicious spread in sandwiches and wraps for an authentic Lebanese flavor experience.
Notes
- For a smokier flavor, you can roast the eggplants directly on a gas flame or grill instead of the oven.
- If you prefer a chunkier texture, pulse the mixture lightly rather than blending it completely smooth.
- Adjust the amount of garlic and lemon juice according to your taste preference.
- Baba Ganoush keeps well in the refrigerator for up to 3 days in an airtight container.
- For a nut-free version, omit tahini and substitute with plain yogurt or mashed avocado, though this will alter the classic flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Lebanese
Nutrition
- Serving Size: 1/6 of recipe (about 100g)
- Calories: 120 kcal
- Sugar: 3g
- Sodium: 150 mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0 mg
