Baba Ganoush is a delicious Mediterranean-style roasted eggplant dip. The smoked flavour and smooth texture of baba ganoush make it an all-time favourite vegan dip for pita bread and falafel.
About Baba Ganoush
The name “Baba Ganoush” can be fascinating, especially for someone unfamiliar with the Arabic language.
When translated, ‘baba’ means father, and ‘gannuj’ means to be cared for or loved by. This makes sense because, according to local folklore, this dish was created by a daughter for her beloved toothless father, who was most likely very fond of eggplants.
Credited initially as a Lebanese dish , Baba Ganoush is a blend of roasted eggplants, sesame seeds paste (tahini), garlic, olive oil, herbs, and seasonings of choice.
Other than the mystery around the name of the dish, here are a few more reasons to LOVE Baba Ganoush:
- gluten-free dip
- meal-prep friendly
- easy to follow recipe
- keto-friendly and whole30
- vegetarian and possible vegan
Ingredients Required
Eggplant: It is the star ingredient. Use fresh, firm, big-size purple eggplant to make this Mediterranean dip.
Tahini: The white sesame seeds paste (tahini) gives the dip a nutty taste and creamy texture.
Yogurt: I add a dollop of plain Greek yogurt to my baba ganoush. It is an optional ingredient.
Za’tar: A Middle Eastern spice blend. It gives a flavour to the Mediterranean dips. Substitute it with a dash of roasted cumin powder.
Other Ingredients: Garlic, Salt, Olive Oil, Lemon Juice
How To Roast Eggplant
The most important part of making baba ganoush is to roast the eggplants for a smokey flavour of the dip.
The traditional way to prepare the eggplant is to broil it over an open flame of a BBQ or on a wood-burning fire. That’s what gives it the strong smokey flavor.
Here are a few methods to grill the eggplant:
Oven/ Grill method: Cut eggplant into equal halves lengthwise and place them on a baking tray—drizzle olive oil over the halved eggplants. Sprinkle salt and let them cook on the ‘grill’ or convection oven at 225 degrees Celcius for 35 – 40 minutes or till the flesh inside has softened and the skin of the eggplant is roasted. Scoop out the flesh and use it for making the baba ganoush.
Gas Stove Method: Over a medium flame, hold your eggplant with a skewer inserted through and rotate slowly till it has been evenly roasted on all sides and the flesh is tender all the way through. Remove the charred skin and use the pulp to make the dip.
How To Make Baba Ganoush
Making baba ganoush is a straightforward two-step process.
Step 1) Roast the eggplant following either of the methods suggested above. Once roasted, peel and discard the skin. Chop off the crown. Roughly chop the flesh of the eggplant.
Step 2) Combine all the ingredients for making the dip in a food processor or a blender. Pulse to get a smooth and creamy eggplant dip.
My Tried & True Tips
Make sure the flesh of the eggplant is tender or nicely cooked after the roasting process. This step ensures a silky smooth texture of the baba ghanouj.
The charred or the roasted skin of the eggplant is not added to the dip. Hence, remove the skin and crown, and collect the tender pulp in a bowl.
It is always best to blend the ingredients in a food processor or mixer for a smooth texture. Do not add any water while blending the ingredients. If the dip seems too thick, use a little more extra virgin olive oil.
Eggplant is the main ingredient in baba ghanouj. Hence, it is packed with Vitamins, fiber, and anti-aging properties. In addition, the Baba Ganoush is gluten-free, low-calorie, vegan, paleo, keto-friendly, and a whole30 dip.
Baba Ganoush is made with roasted eggplant, whereas hummus with boiled chickpeas (chana). Both are vegetarian dips perfect for Mediterranean-style mezze platter.
Baba ganoush will keep well in the fridge for around 7 days in an air-tight container. Therefore, I do not recommend freezing it.
Serving Suggestion
Baba Ganoush, alongside other Mediterranean dips like labneh, roasted red pepper dip , and hummus , is part of a snacking mezze platte r.
You can also serve it with pita bread, meat kebabs, fattoush , crackers, or falafel .
More Dip Recipes
- Chilli Oil
- Avocado Hummus
- Beetroot Hummus
- Spicy Mango Dip
- Creamy Corn Dip
- Creamy Hummus
- Roasted Red Pepper Dip
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 large-size eggplant (baigan/brinjal)
- ▢ 2 garlic cloves
- ▢ 1 tablespoon plain Greek yogurt
- ▢ 1 tablespoon tahini paste (sesame seed paste)
- ▢ ¼ Cup extra virgin olive oil
- ▢ 1 tablespoon lemon juice
- ▢ 1 teaspoon salt or to taste
- ▢ 1 teaspoon Za’tar Spice Mix (optional)
Instructions
Roast the Eggplant:
- To make baba ganoush, first prick eggplant with knife or a fork. Next, roast it over the direct flame or in the oven at 225 degrees C till the outer skin gets charred and the flesh is tender.
- Once roasted transfer the eggplant to the bowl full of water. This way it is easier to get rid of the charred skin else you can remove the skin without soaking in water as well.
- Scoop the pulp of the roasted eggplant into a clean bowl and mash it nicely using the back of the spoon or fork. Allow to cook down a bit.
- Add the eggplant pulp, garlic, tahini paste, yogurt, salt, lemon juice, olive oil, and za’tar spice mix in a food processor. Blend to make a smooth paste. Taste and adjust the seasoning accordingly.
- To serve, transfer Baba Ganoush to a bowl, on top sprinkle crumbled feta cheese, chopped tomato and drizzle olive oil.
- Serve Baba Ganoush with toasted Pita Bread.
Recipe Notes:
- A tablespoon of thick yogurt can also be added to the dip for a creamy taste and texture.
- If tahini paste is not available, use pine nuts or walnuts. But make sure to blend the dip to a smooth consistency.
- Do not add any water while blending the dip. If the dip seems too thick, use a tablespoon of plain yogurt or olive oil.
- Adding za’tar spice mix gives authentic flavor to the dip. It has nothing to do with the texture of the Baba Ganoush.
- Baba Ganoush can be stored in the fridge for a week easily. And in the freezer for a month. Make sure to thaw it nicely before serving.
- For a spicy flavor, add a teaspoon of cayenne pepper while blending the dip.
Nutrition
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Baba Ganoush Recipe
Equipment
- Blender
Ingredients
- 1 large-size eggplant (baigan/brinjal)
- 2 garlic cloves
- 1 tablespoon plain Greek yogurt
- 1 tablespoon tahini paste (sesame seed paste)
- ¼ Cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt or to taste
- 1 teaspoon Za’tar Spice Mix (optional)
Instructions
Roast the Eggplant:
- To make baba ganoush, first prick eggplant with knife or a fork. Next, roast it over the direct flame or in the oven at 225 degrees C till the outer skin gets charred and the flesh is tender.
- Once roasted transfer the eggplant to the bowl full of water. This way it is easier to get rid of the charred skin else you can remove the skin without soaking in water as well.
- Scoop the pulp of the roasted eggplant into a clean bowl and mash it nicely using the back of the spoon or fork. Allow to cook down a bit.
- Add the eggplant pulp, garlic, tahini paste, yogurt, salt, lemon juice, olive oil, and za’tar spice mix in a food processor. Blend to make a smooth paste. Taste and adjust the seasoning accordingly.
- To serve, transfer Baba Ganoush to a bowl, on top sprinkle crumbled feta cheese, chopped tomato and drizzle olive oil.
- Serve Baba Ganoush with toasted Pita Bread.
Notes
- A tablespoon of thick yogurt can also be added to the dip for a creamy taste and texture.
- If tahini paste is not available, use pine nuts or walnuts. But make sure to blend the dip to a smooth consistency.
- Do not add any water while blending the dip. If the dip seems too thick, use a tablespoon of plain yogurt or olive oil.
- Adding za’tar spice mix gives authentic flavor to the dip. It has nothing to do with the texture of the Baba Ganoush.
- Baba Ganoush can be stored in the fridge for a week easily. And in the freezer for a month. Make sure to thaw it nicely before serving.
- For a spicy flavor, add a teaspoon of cayenne pepper while blending the dip.
Nutrition
Roasted Red Pepper Dip is a delicious, gluten-free dipping sauce. It is inspired by the famous Mediterranean dip called muhammara.
Muhammara
What is Muhammara (or Mouhammara)?
Muhammara is a spicy Mediterranean-style dip. It is prepared with roasted red peppers, bread crumbs, garlic, olive oil, and walnuts. It has a rustic texture.
On a traditional mezze platter, Muhammara is served with pita bread, grilled meat, lavash, hummus , fattoush , falafel , and kebabs.
About Roasted Pepper Dip
As I mentioned earlier, this roasted red pepper dip recipe is inspired by the Muhammara. But don’t confuse it with red pepper hummus. This dip is very similar to Muhammara and not hummus.
This roasted red pepper dip will perfectly complement your chips and crisps. It has a creamy mouthfeel with a basil pesto -like coarse texture. The smokey flavour of the red peppers, the nuttiness of walnuts, the sweetness of honey, and the creaminess of the cheese together make this dip so delectable.
More Reasons To LOVE It
- gluten-free
- pure vegetarian
- easy to customize
- meal-prep friendly
- minimal cooking required
Ingredients Required
Red Bell Pepper: You can roast bell peppers at home or use canned bell peppers for this dip. I prefer roasting them over the fire at home.
Nuts: Use slightly toasted walnuts, pine nuts, almonds, or pecan nuts.
Honey: The authentic Muhammara recipe requires pomegranate molasses. You can add honey or maple syrup (for a vegan dip).
Cheese: I add a dollop of cream cheese for the creamy mouthfeel and balance the pepper’s heat. Feta Cheese or Greek Yogurt also works well in this dip recipe.
Cilantro: Adds a refreshing touch to the dip. You can use sweet basil, parsley, or fresh coriander leaves.
Other Ingredients: Salt, Red Paprika, Cumin Powder, Extra Virgin Olive Oil, Garlic, and Lemon Juice.
How To Make
Roasting Pepper: Roasting provides a very distinct flavor to the dip. You can roast them in the oven, BBQ grill, over the stovetop, or an air fryer.
Step 1) Wash the pepper with water. Pat dry with a clean kitchen towel. Place them in a cast-iron skillet or directly over the stovetop flame. Roast till the outer skin is charred. Keep rotating at regular intervals using a pair of tongs while roasting.
Step 2) Transfer the roasted bell pepper to a bowl filled with water. Allow to cool down a bit. Then, peel off the charred skin of the pepper.
Step 3) Roughly chop the pepper and drizzle olive oil. Store in the refrigerator or use immediately.
Toasting Walnuts: Dry roast the walnuts in a cast-iron skillet for 1 – 2 minutes over low heat to release their nutty flavor.
Blending: Add all the ingredients to a food processor with the blade attachment. And blend!
Serving & Storage
You can serve roasted red pepper dip with falafel, veggie sticks, fried snacks, fattoush, or other flatbread.
You can make it a part of the mezze platter with other Meditteranean dips like hummus, baba ganoush, and labneh. I also like to add a salad like tabouli, fattoush , or chickpea salad .
Roasted Red Pepper Dip if adequately stored, will keep in the fridge anywhere from 4 days to one week. Some say you can freeze it, but I haven’t personally tried that. Instead, I like to make a fresh batch each time we crave it.
More Dip Recipes
- Hummus With Homemade Tahini
- Creamy Corn Dip
- Beetroot Hummus
- Avocado Hummus
- Mango Chilli Dip
- Baba Ganoush
- Chilli Oil
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 red bell pepper
- ▢ ¼ cup walnuts
- ▢ 2 garlic cloves
- ▢ 2 tablespoon cilantro, chopped
- ▢ 1 tablespoon honey or maple syrup
- ▢ 1 tablespoon cream cheese
- ▢ 1 tablespoon lemon juice
- ▢ 4 tablespoon extra virgin olive oil
- ▢ 1 teaspoon salt or to taste
- ▢ 1 teaspoon cumin powder
- ▢ 1 teaspoon red paprika
Instructions
- Heat a cast iron skillet over the gas stove. Brush it with a teaspoon of olive oil. Place the whole peppers on the pan and roast till the skin is nicely charred from all the sides.
- Transfer them to a bowl filled with water. Peel off the charred skin. Roughly chop the pepper. Drizzle olive oil.
- Dry roast the walnuts in the same cast iron skillet over low heat for 1 – 2 minutes. Keep stirring the walnut while roasting. Transfer to a bowl and set aside.
- In a food processor with a knife blade attached, blend all the ingredients to a coarse paste.
- Transfer roasted red pepper dip to a bowl. Garnish with walnuts, cilantro, and olive oil.
- Serve roasted red pepper dip with crackers or bread.
Recipe Notes:
- Heat an oven at 220 degrees Celcius and grill the peppers on a baking sheet for 30 minutes or till nicely roasted. You can roast them on a BBQ as well.
- Use a food processor and not a mixer/blender to get a coarse texture of the red pepper dip.
- Honey and lemon juice together balance the flavor of the dip. Hence, are an essential ingredient.
Nutrition
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