Vegan Baba Ganoush
Indulge in the rich, smoky flavors of this Vegan Baba Ganoush recipe, a delightful Middle Eastern dip that is both satisfying and easy to prepare. Perfect for family gatherings or casual snacks, this creamy spread features roasted eggplants blended with tahini and zesty spices. Serve it alongside crunchy pita chips or fresh vegetables to impress your guests or simply enjoy it as a guilt-free treat any day of the week. With its vibrant taste and versatility, this dip will have everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 8 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Ingredients
Scale
- 3 medium Italian eggplants
- 4 tbsp tahini
- 1 lemon (juiced)
- 4–5 tbsp extra virgin olive oil (or more tahini for oil-free)
- 2 large cloves garlic (grated)
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- Fresh herbs (Italian parsley or dill), chopped
Instructions
- Preheat a cast iron skillet or griddle over medium-high heat. Poke holes in the eggplants and roast until charred on all sides.
- Once cooled, peel the charred skin off the eggplants and drain any excess moisture.
- Finely chop the eggplant flesh and transfer it to a mixing bowl.
- In another bowl, whisk together tahini, olive oil (or more tahini), lemon juice, garlic, cumin, and smoked paprika until smooth.
- Fold in the chopped eggplant and fresh herbs until well combined. Adjust seasoning with salt and additional lemon juice if needed.
Nutrition
- Serving Size: 30g
- Calories: 70
- Sugar: 1g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg