Creamy Baba Ghanoush – Recipe for luscious Middle Eastern roasted eggplant dip, rich with sesame tahini. Healthy and tasty!
In Arabic, “baba” means father and “ghanoush” means spoiled. This “spoiled dad” dip (sometimes spelled babaganoush) is the creamier companion to hummus. If you have never tried it, you are in for a treat! Baba ghanoush is popular in countries throughout the Middle East. In Israel, it is known as eggplant salad, or salat hatzilim. In my home, it’s known as irresistible.
I used to think you needed to add bells and whistles to baba ghanoush to make it tasty… spices, lemon juice, etc. My Classic Baba Ghanoush recipe includes cumin, lemon and a little cayenne for heat. It’s a great recipe and readers love it, but lately I’ve been craving a creamier dip. I’ve pared my original recipe down to four simple ingredients… roasted eggplant, tahini, garlic and salt. Magically, that’s all you need to create a really creamy, really scrumptious baba ghanoush.
Mayonnaise is sometimes added to baba ghanoush to enhance the creamy texture (I love mayo, but not in my eggplant dip!). With the following recipe, you don’t need any mayo to make it creamy. All of that creamy goodness comes from tahini, a smooth paste made from toasted sesame seeds. Tahini is sold by the jar in Middle Eastern markets and at most health food stores; the creamier the tahini is, the creamier your dip will be. Roasting the eggplant gives it a wonderful smoky flavor, especially if you cook it over a gas flame. Serve it with warm pita bread, crackers or crudites.
We eat it by the spoonful. This stuff is highly addictive. You’ve been warned!
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Creamy Baba Ghanoush
Ingredients
- 3 pounds eggplant (about 2) roasted
- 6 tablespoons tahini
- 1 teaspoon crushed garlic or more to taste
- 1/2 teaspoon salt or more to taste
- Fresh parsley and paprika or smoked paprika for garnish (optional)
Instructions
- Roast the eggplant; roasting over an open flame is recommended and will produce a smokier, richer flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
- Add the remaining ingredients to the bowl. Use a fork to stir well, breaking up any stringy pieces of eggplant, until the mixture is smooth and creamy. If the mixture seems too thick, stir in more of the cooking liquid. Taste the dip; add additional garlic or salt to taste, if desired.
- Serve dip at room temperature or chilled, depending on preference, with pita bread, crackers or veggies for dipping. Garnish with a little paprika or smoked paprika if desired.
Helen Burton says
One of my favorite foods.
Dagmar Gudrun says
Thank you!
Heather Jewett Christothoulou says
looks SO good Tori Avey!
Tori Avey says
Heather you are so sweet, thank you!
Orly Frank says
YUM !
Alice Ann Hengesbach says
can hardly wait to make this … one of my all time favorite foods on the planet … thank you, Tori!
Ollie Mariano Guinto says
Love it so yummy
Shawn Cady says
What?!? I love your original recipe and I use it all the time! Now I have something new to try! I must share this with you – I’ve been following you for several years now and I LOVE your recipes and food histories. Every recipe I have made for friends, people rave about it, and I share your blog with them! Thanks for all the time and effort you put in to keep us well fed, healthy, and happy!
Tori Avey says
Shawn you are very kind, thank you for being a loyal reader and for helping to spread the word!
Chris Avey says
(Yes I do know….)
Valerie says
We do not have good pita in our town.
Do you have a good recipe?
I’m looking for a thick, pliable, (tasty) pita. I have tried a few recipes and haven’t found a pita like ones I have had in middle eastern restaurants.
I have enjoyed everything i have made from your site!
Thanks.
Jocelyn says
Yes Tori I’m looking for a pliable pita recipe too – whenever I make them they are very brittle (I’m speaking of the pita with the air pocket in the center). I need it pliable for my falafel sandies!!
Chris Avey says
I usually make it with aubergine(!)
Janelle Ivry says
I love this recipe, it is delicious!!
Mark Salkind says
I like to add Greek yoghurt to the tahini to make it extra creamy
Margo Kywi says
For my shabbos table
Becky Barum says
Love❤️❤️❤️
Gisele Baxter says
The first time I had baba ghanoush was a homemade version brought to a party several years ago, and it really was so good we consumed it all in no time! This looks simple and scrumptious and perfect for light summer eating!
Robin Goldberg says
THANK YOU!!!! I didn’t realize it could be this easy; in Tennessee we only get the packaged dip which can only be described as an eggplant hummus – we’ve been missing baba ghanoush!!!!
Erin McNary Hampton says
I can’t wait to make this
Dalia Kleinman says
I love love it. You are right to roast over an open flame, that is the best way for smokey flavor.
Bill Evans says
My absolute favorite snack…… Thanks you for reminding me…..
Sara Vail Miedema says
I like it with olives in it.
Tori Avey says
Sara great idea! What kind, green or black olives?
Nicole Moizel de Merteuil says
one of my favorite salad for a friday night chabt dinner !
Sara Vail Miedema says
Kalamata and green chopped up very fine mixed in with a bunch on top,
Brian K. Eason says
Kalamata for the win.