This easy to make Baba Ganoush is a deliciously smooth and creamy dip made with just a handful of ingredients. This eggplant dip is a fantastic dip to keep in the fridge to enjoy with warm pita bread or veggies for a healthy snack or simple appetizer. Baba Ganoush If you are a fan of hummus, then let me introduce you to one of your new favorite dips, Baba Ganoush. While both hummus and baba ganoush are made with lemon juice, garlic and tahini, the difference comes in the base, hummus is made with chickpeas while baba ganoush uses roasted eggplant. Baba ganoush is smooth and creamy in texture and the perfect dip to have in your fridge for a healthy snack or easy appetizer. 




Baba Ganoush


What Is Baba Ganoush

Baba ganoush (also spelled baba ghanouj) is a delicious Middle Eastern eggplant dip renowned for its creamy texture and rich, smoky flavor. Originating from the Levant region (particularly Lebanon, Syria, and Palestine) it has become popular across the Middle East and beyond. The name “baba ghanoush” is derived from Arabic, “baba” means father and “ghanoush” means spoiled so spoiled daddy is often interpreted as a term of endearment or a way to describe a dish that is indulgent and comforting. The main ingredient of baba ganoush is roasted or grilled eggplant, which is then combined with tahini (sesame paste), lemon juice, garlic, olive oil, and various spices such as cumin and paprika. The eggplant is typically roasted until the flesh becomes soft and charred, imparting a smoky flavor to the dish. Once the eggplant is cooked, it is mashed or pureed and mixed with the other basic ingredients to create a flavorful and creamy dip or spread.
Baba Ganoush (Eggplant Dip)

Why You Will Love This Baba Ganoush

  • This easy baba ganoush recipe requires just a handful of simple ingredients and a few basic steps. 
  • It’s the perfect dip to keep in your fridge for when you are in need of a healthy snack or a dip to serve with grilled chicken, fish or meat to add flavor.
  • It makes for a great appetizer served alongside warm pita, crackers or fresh veggies.
  • This easy roasted eggplant dip is incredibly adaptable, add more lemon juice, garlic, salt or tahini depending on the flavors you like. 
  • This creamy baba ganoush is paleo, whole30, dairy free, gluten free, grain free and keto.


Baba Ganoush

Ingredients You Need To Make Baba Ganoush

  • Eggplant: I recommend using larger eggplant varieties such as american, globe or italian eggplants. Depending on the size of your eggplants the cooking time may vary slightly. 
  • Fresh Garlic: this recipe only calls for 1 clove of garlic (don’t use jarred, the flavor isn’t the same), but if you like a stronger garlicky flavor I would recommend adding in 2 garlic cloves. 
  • Za’atar: Za’atar is a middle eastern spice that has a wonderful citrusy, herb flavor. You can find it at most grocery stores, or order it on amazon here. 
  • Lemons: I like using a combination of both fresh lemon juice and lemon zest in this classic baba ganoush recipe to give it a real lemony kick. I find that the acidity from the lemon juice helps to cut through the creamy consistency. If you do not have lemon juice you can substitute it for red wine vinegar. 
  • Sesame Tahini: Tahini is a paste made from ground sesame seeds, originating from Middle Eastern cuisine. It has a creamy consistency and a nutty flavor. I find that the best way to store a jar of tahini is upside down so that the oil and paste stays mixed. Alternatively I recommend giving the tahini mixture a stir before measuring it out.  

You can find a full list of ingredients in the recipe card below



What Is Za’atar & Can I Use Something Else?

Za’atar is a Middle Eastern spice blend made from a combination of dried herbs, spices, and seeds. The exact ingredients may vary depending on the region, but the most common ingredients include dried thyme, sumac, sesame seeds, and salt. Other spices that may be used include oregano, marjoram, and cumin.The mIddle eastern spice mix has a unique flavor profile with a slightly tangy, earthy, and nutty flavor with hints of citrus and herbaceous notes. The ground sumac in the blend adds a slightly tart and tangy taste, while the sesame seeds add a nutty texture and flavor.

I was really worried about including this special Middle Eastern ingredient in the recipe because I thought it might be too unique. I did a bit of research and it turns out that za’atar is relatively easy to find in the spice aisle of most grocery stores. If you can’t find za’atar in store, it’s quite easy to make at home, I have included a link here for a simple 5 ingredient recipe for it using herbs and spices that most people will already have. I recommended buying extra or making double the recipe because this herb blend is so good you will find yourself adding it to everything from chicken and grilled veggies to fish or salad.



How To Make Baba Ganoush

  1. Start by cutting the eggplants in half lengthwise, brush them with extra virgin olive oil and place eggplants cut side down on a prepared baking sheet. Use the tines of a fork to prick the skins of the eggplants all over. Bake in the oven for 30 minutes until the cooked eggplant has soft flesh and charred skin. 
  2. Use a spoon to scoop out the flesh from the inside of the eggplant halves and place it in the bowl of a food processor. Add in the remaining ingredients (tahini paste, garlic, za’atar, lemon juice and zest and kosher salt and pepper) and blend until it is a completely smooth silky texture.  
  3. Transfer to a bowl and garnish with a drizzle of olive oil and sprinkle of chopped fresh parsley and pomegranate seeds (or pine nuts)



Ways To Modify this Baba Ganoush Recipe

  • To give the baba ganoush a kick of spice, add in a pinch of chilli powder, smoked paprika or red pepper flakes.
  • Get creative with the garnish, I like to use pomegranate seeds, but lemon zest, fresh chopped parsley, pine nuts, chili flakes or sesame seeds can all be used. 
  • If you want the eggplant dip to have a smokey flavor, after roasting the eggplant, turn the gas stove on to medium-high heat and use tongs to hold the roasted eggplant halves over the open flame of the gas burner for 30 seconds to 1 minute until they become charred. The charred eggplant will give the eggplant dip a rich smokey flavor.




How To Serve Baba Ganoush

I love serving this delicious eggplant dip as an appetizer with pita chips (or sliced pita wedges), crackers or fresh vegetables such as sliced red peppers, carrots, radishes or cucumber slices. This baba ganoush is also great served as part of a mezze platter with other middle eastern dips such as hummus, tirokafteri and tzatziki. I like to serve it for dinner with grilled meat such as this chicken souvlaki and a greek salad for a delicious middle eastern inspired meal. 



Baba Ganoush (Eggplant Dip)

Can I Make Baba Ganoush In Advance?

Absolutely! This eggplant dip is a great dip to make and then leave to sit in the fridge for a few hours or overnight. This gives the flavors time to meld and blend together better. 

What About Leftovers?

Store leftover baba ganoush in an airtight container in the fridge for up to 5 days. I love keeping it on hand for a quick snack with fresh veggies or pita bread. Alternatively you can freeze leftover baba ganoush in a container for up to 6 months. Bring the eggplant dip out of the freezer and leave it for a few hours to come to room temperature and then stir it with a fork as the dip texture may slightly change when frozen. 



Baba Ganoush (Eggplant Dip)

Here are a few more dip recipes that you will enjoy…


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

YouTube video

Baba Ganoush

Every Last Bite
This easy to make Baba Ganoush is a deliciously smooth and creamy dip made with just a handful of ingredients. It's a fantastic dip to keep in the fridge to enjoy with pita or veggies for a healthy snack or simple appetizer.
4.84 from 6 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
Servings 6
Calories 143 kcal


  • 2 large eggplant
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 1/2 tsp za'atar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup tahini
  • 1 tsp chopped parsley for garnish
  • 1 tbsp pomegranate seeds (optional garnish(


  • Preheat the oven to 450 degrees Fahrenheit
  • Cut the eggplant in half, and place them on a baking sheet. Drizzle olive oil over the flesh side and then flip them over and prick the skin all over with a fork. Bake the eggplant in the oven, skin side up for 30 minutes until the eggplant is very tender.
  • Allow the eggplant to cool slightly before using a spoon to scoop out the flesh. Place the eggplant flesh along with the garlic, za'atar, juice and zest from the lemon, tahini, salt and pepper. Pulse until completely smooth.
  • Transfer to a bowl and garnish with a drizzle of olive oil and sprinkle of chopped parsley and pomegranate seeds
Calories: 143kcalCarbohydrates: 13gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 396mgPotassium: 429mgFiber: 6gSugar: 6gCalcium: 40mgIron: 1mg
Tried this recipe?Leave a comment below and let us know how it was!