Homemade Baba Ganoush

beautiful roasted eggplants

Think of Baba Ganoush as the sexier, smokier cousin to hummus. It’s a roasted eggplant dip that can be served with vegetables and pita breads, or used in wraps and sandwiches. Baba ganoush is a bit lighter than hummus, since it’s made from veggies rather than beans, but it’s also a perfect compliment to the beany-ness. This Caramelized Onion Hummus is our favorite, in case you were wondering.

homemade baba gannoush
homemade baba ganoush

Baba Ganoush

3 medium-sized eggplants
3 cloves garlic, peeled and smashed
½ cup tahini
Salt to taste
3 tablespoons freshly-squeezed lemon juice
1 tablespoon olive oil
½ teaspoon liquid smoke (optional but delicious)
Pinch chili powder or cayenne

  1. Preheat oven to 450º.
  2. Split eggplants lengthwise and lay flat on baking sheet. Add garlic to baking sheet and bake for 20 to 30 minutes, until eggplant is soft and roasted. Check by using a sharp knife through the middle. Remove from oven and let cool.
  3. Scrape out the pulp from eggplants, and add to processor with garlic and all other ingredients. Blend until very smooth, scraping the sides if needed.
  4. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving.

Yield: about 4 cups dip

eggplants, before roasting
eggplants, before roasting
beautiful roasted eggplants
beautiful roasted eggplants

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About Andrea Bertoli 512 Articles
A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram