Name: Creamy Lebanese Baba Ganoush Recipe
Prep time: 10 min
Cook time: 40 min
Total time: PT-487688H34M40S
Cuisine: Lebanese
Ingredients: 2 large eggplants (about 800 g); 1/2 cup tahini; 2 tablespoons fresh lemon juice; 1–2 garlic cloves, minced; 1 teaspoon salt; 2 tablespoons extra virgin olive oil, plus more for drizzling; Optional garnishes such as chopped parsley, pomegranate seeds, or toasted pine nuts

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If there’s one dip that never fails to wow at gatherings or snack time, it’s Creamy Lebanese Baba Ganoush. This luscious, smoky eggplant spread strikes the perfect balance of creamy tahini, bright lemon, earthy olive oil, and just a hint of garlic—all coming together for a deeply satisfying appetizer that’s both healthy and crave-worthy. Whether you serve it with warm pita, crisp vegetables, or simply enjoy it by the spoonful, every bite celebrates the classic flavors of Lebanese cuisine Appetizer, Dip

Creamy Lebanese Baba Ganoush Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Lebanese Baba Ganoush lies in its humble, fresh ingredients. Each contributes its part—smokiness from the eggplants, richness from tahini, brightness from lemon, and a fragrant lift from olive oil. Here’s what you’ll need and why it matters:

Eggplants: Look for large, glossy, and unblemished eggplants; their flesh is the heart of this dip, providing creaminess and smoky flavor.
Tahini: This creamy sesame paste brings nuttiness and depth, giving baba ganoush its unmistakable texture.
Lemon Juice: Freshly squeezed lemon juice is essential for a punch of acidity that lifts the dish and balances its richness.
Garlic: Minced garlic adds aromatic heat and complexity; adjust the quantity to suit your garlic-love level.
Salt: Enhances all the other flavors and is crucial for seasoning eggplant-based dips.
Extra Virgin Olive Oil: Drizzled both into and on top of the dip, it introduces fruity notes and luscious mouthfeel.
Optional Garnishes (parsley, pomegranate seeds, pine nuts): Use any combo for a pop of color, crunch, or sweet tang—these small touches elevate your presentation instantly.

How to Make Creamy Lebanese Baba Ganoush

Step 1: Roast (or Grill) the Eggplants

To achieve that classic smoky flavor, start by preheating your oven to 400°F (200°C) or firing up your grill. Prick the eggplants all over with a fork—this helps release steam and keeps them from bursting. Place them directly on your oven rack or grill grates and cook, turning occasionally, until the skins are charred and the flesh feels completely soft—about 35–40 minutes. For the ultimate smokiness, you can char the eggplants over an open flame for a few minutes before roasting. This step is the key to infusing the Creamy Lebanese Baba Ganoush with irresistible depth and aroma.

Step 2: Cool, Peel, and Drain

Once your eggplants are deeply charred and fork-tender, let them cool just enough to handle. Peel away and discard their skins, then transfer the flesh to a colander set over the sink. Let the eggplant drain for 10–15 minutes; this simple step ensures your Creamy Lebanese Baba Ganoush won’t be watery, making the final dip thick and luxurious.

Step 3: Mash or Blitz the Eggplant

Depending on your texture preference, you’ve got options: For a traditional rustic texture, mash the drained eggplant with a fork. If you love your dip extra creamy, gently pulse it in a food processor. Either method works beautifully for Creamy Lebanese Baba Ganoush—the main goal is to achieve a smooth base that still carries a bit of character.

Step 4: Mix in Tahini and Flavors

Scoop the prepared eggplant into a mixing bowl and add tahini, lemon juice, minced garlic, and salt. Stir everything together until well combined and creamy. Now’s the time to taste and tweak—add a squeeze more lemon or a pinch more salt if you like. This marriage of ingredients is what sets Creamy Lebanese Baba Ganoush apart from other dips, delivering that iconic Middle Eastern flavor.

Step 5: Serve and Garnish

Transfer the finished dip to a shallow serving bowl and use the back of a spoon to create swoops or a well in the center. Drizzle lavishly with olive oil and sprinkle with your favorite garnishes—think chopped parsley, ruby pomegranate seeds, or toasted pine nuts. Rest the baba ganoush for at least 30 minutes before serving to let the flavors fully bloom; your patience will be rewarded!

How to Serve Creamy Lebanese Baba Ganoush

Garnishes

A generous swirl of olive oil is just the beginning. Fresh chopped parsley adds a bright herbal lift, pomegranate seeds pop with sweetness and color, while toasted pine nuts contribute a subtle crunch. Don’t be shy—the right garnish not only makes your Creamy Lebanese Baba Ganoush extra beautiful, but every topping hints at the flavors inside!

Side Dishes

Nothing beats the classic pairing of warm, pillowy pita bread with Creamy Lebanese Baba Ganoush, but the options don’t stop there. Crisp vegetable sticks like cucumber, carrots, and bell pepper make for nutritious dippers, and this dip sings alongside other Mezze favorites such as hummus, tabbouleh, or falafel.

Creative Ways to Present

Turn your Creamy Lebanese Baba Ganoush into a showstopper by spreading it on a platter and layering it with a burst of pomegranate seeds, a scatter of aromatic herbs, and a sprinkle of spice (like sumac or smoked paprika). For modern vibes, serve it in individual cups with crudités, or spoon it into halved roasted eggplants for a stunning edible “bowl.”

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Lebanese Baba Ganoush holds up beautifully in the fridge. Store it in an airtight container for up to 4 days. The flavors even deepen as it rests, so don’t be surprised if it tastes even better the next day!

Freezing

While baba ganoush is best enjoyed fresh, you can freeze it if you want to prep far in advance. Spoon into a freezer-safe container, leaving a little space at the top, and freeze for up to a month. Thaw overnight in the fridge before serving and give it a good stir to revive its creamy texture.

Reheating

Baba ganoush is usually served cold or at room temperature, so there’s no need to reheat it. If you prefer your dip slightly warm, gently bring it to room temperature or warm it briefly in a microwave on low, stirring frequently to avoid separating.

FAQs

Can I make Creamy Lebanese Baba Ganoush without tahini?

You can substitute with plain Greek yogurt, sunflower seed butter, or simply omit it, but tahini brings an irreplaceable nuttiness and creaminess that defines the classic flavor of Creamy Lebanese Baba Ganoush.

How do I get my Baba Ganoush extra smoky?

For heightened smokiness, directly char the whole eggplants over a gas burner or barbecue before finishing them in the oven or grill. The more intense the char, the deeper the flavor you’ll get in your Creamy Lebanese Baba Ganoush.

Can I use small eggplants instead of large?

Absolutely! Just keep an eye on the roasting time, as smaller eggplants cook faster. The most important thing is that the flesh is silky and tender before peeling.

Is Creamy Lebanese Baba Ganoush vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it an easy crowd-pleaser for a variety of dietary needs. Just pair it with gluten-free dippers if needed!

What’s the difference between baba ganoush and hummus?

While both are beloved Middle Eastern dips, baba ganoush is made from smoky roasted eggplants and tahini, delivering a unique depth absent in chickpea-based hummus. Why not serve both for the ultimate Mezze spread?

Final Thoughts

Creamy Lebanese Baba Ganoush is truly a celebration of simple ingredients transformed into something unforgettable. If you’re ready for a dip that brings bold flavor, irresistible texture, and warmth to your table, gather your eggplants and give this recipe a whirl—I promise it’s worth every swoop of pita!

Creamy Lebanese Baba Ganoush Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 50 minutes plus cooling time
Yield: 6–8 servings 1x
Diet: Vegan

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Description

Indulge in the creamy and smoky flavors of this traditional Lebanese baba ganoush. Made with roasted eggplant, tahini, lemon juice, and garlic, this dip is perfect for spreading on pita bread or dipping with fresh vegetables. Customize with your favorite garnishes like parsley, pomegranate seeds, or toasted pine nuts.

Ingredients

Scale

Eggplant:

2 large eggplants (about 800 g)

Tahini Mixture:

1/2 cup tahini
2 tablespoons fresh lemon juice
1–2 garlic cloves, minced
1 teaspoon salt

Additional:

2 tablespoons extra virgin olive oil, plus more for drizzling
Optional garnishes such as chopped parsley, pomegranate seeds, or toasted pine nuts

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Instructions

Preheat and Roast Eggplants: Preheat oven to 400°F (200°C) or prepare a grill for high heat. Prick eggplants and roast or grill until charred and tender, about 35–40 minutes.
Prepare Eggplant Flesh: Peel and drain the flesh. Mash with a fork for chunky texture or pulse in a food processor for smoother consistency.
Mix Ingredients: Combine eggplant with tahini, lemon juice, garlic, and salt. Adjust seasoning.
Serve: Transfer to a bowl, drizzle with olive oil, and garnish. Serve with pita bread or vegetables.