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Baba Ganoush Recipe

Baba Ganoush is a famous Eastern Mediterranean dip made with tahini, organic extra virgin olive oil, lemon, garlic and of course the main component: eggplant. This recipe is very similar to hummus, but it uses grilled or roasted eggplant instead of chickpeas. You can use it as a dip with chips, crackers or pita bread on the side or you can use it as a spread. This recipe is also great for anyone with special diets since it checks many boxes being vegan, gluten-free and nut-free. Baba ganoush also goes so well with vegetables like baby carrots, pepper sticks and cucumbers.

Another great way to serve this recipe is with other dips like hummus and tahini sauce and a fresh salad. Check our Tabbouleh salad recipe, Fattoush recipe and Quinoa salad recipe for inspiration. This recipe can serve 4 to 6 people as an appetizer, and the leftovers can be stored in the refrigerator for 4 days in an airtight container. When serving Baba Ganoush after refrigeration, you can either let it warm to room temperature or serve it cold; some people prefer it cold. Make sure you use small and fresh eggplants since large ones have more seeds and overripe ones can taste bitter.