This Easy Baba Ganoush Recipe (Keto and Whole30) is the perfect healthy snack or appetizer. Made with roasted eggplant and a handful of simple ingredients, every bite is exceptionally creamy, smoky, and rich!
Jump to Recipe
Easy baba ganoush from scratch
Whether you’re craving a healthy snack or need a platter of delicious options for your Mediterranean-inspired feast, this Easy Baba Ganoush Recipe (Keto and Whole30) is the answer! Made from roasted eggplant, lemon juice, oil, tahini, and garlic, this creamy and keto-friendly dip comes together easily and is packed with nutrients.
How gorgeous is this white eggplant I found at the farmers market last weekend? I knew I had to make some baba ganoush and share it with you guys.
It’s hard to compete with homemade hummus but you may change your mind after making your own baba ganoush. The flavors are smoky, rich, creamy, and nutty. Yes, it’s similar to hummus, but the flavors are taken to a whole new level!
Make this creamy, keto, and Whole30 dip part of the spread on a Charcuterie Board with olives, veggies, and crackers or the flavorful appetizer before the Greek Chicken Kabobs are ready. The flavors are so hard to resist!
What is baba ganoush?
Baba ganoush is a creamy eggplant dip made from cooked and mashed eggplant, lemon, oil, seasonings, and tahini. The recipe originated in Lebanon but is a popular snack or appetizer throughout the Eastern Mediterranean. Traditionally, baba ganoush is served as a dip with pita bread and vegetables.
Baba ganoush vs. hummus
Both baba ganoush and hummus are creamy, earthy, tangy, and nutty dips that go great with fresh pita bread. While they look so similar, they’re completely different in taste.
Hummus is made mostly from chickpeas whereas baba ganoush is made with cooked eggplant. The two are both seasoned with garlic and tahini, but baba ganoush ends up with a stronger earthy and smoky flavor (which is even more pronounced when the eggplant is grilled).
Both are also super healthy! Each dip has plenty of fiber, omega-3’s, and vitamins. You’ll find more protein in hummus (thanks to the chickpeas), but the eggplant gives baba ganoush a wider variety of vitamins, minerals, and fiber.
Baba ganoush ingredients
- Eggplant – The traditional Lebanese baba ganoush recipe calls for the eggplant to be grilled over an open flame. I prefer to slice and bake the eggplant because it’s less messy!
- Tahini – Give the tahini a good stir before using it. The oil and sesame seeds separate, and you want to make sure you get a good mix of both.
- Garlic – If you like it a bit more garlicky, you can add one more grated garlic clove.
- Lemon juice – Just like hummus, fresh lemon juice will add plenty of brightness and tang.
- Parsley – Use fresh parsley if you can.
- Sumac – This is a must-have for Middle Eastern cooking. Used as a topping, the sumac provides a subtle citrusy flavor and a nice brightness to each bite. If you can’t find sumac, you can use smoked paprika instead.
How to make baba ganoush from scratch
- Prepare the eggplant: Slice the eggplants lengthwise. Use a fork to poke holes in the flesh before drizzling all sides with olive oil. Place them cut side down on a lined baking sheet.
- Roast/Grill or Char the eggplant on the stove: If baking, cut the eggplant in half, oil both sides and roast until they collapse. See grilling instructions below. Charring on the stove is super easy, use a fork and prick the eggplant all over. Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 7-10 minutes. Allow to cool before following direction 3 and on from below.
- Mash and combine: When they’re cool, scoop the flesh from the baked eggplants into a bowl. Mash it with a fork. Add the lemon juice, garlic, tahini, salt, and oil, then stir everything together.
- Top and serve: Transfer the baba ganoush to a serving bowl. Top with more oil, sumac or smoked paprika, and freshly chopped parsley. Serve with crackers, pita, or veggies, and enjoy!
Can you grill the eggplant instead?
Grilling the eggplant will give your finished baba ganoush extra smokiness and depths of flavor. Grill it whole over an outdoor grill or the flame on a gas stove until the skin looks charred all over and is flaky. Peel all of the skin off, then mash the flesh with the rest of the ingredients.
Can you char the eggplant on the stovetop instead?
Use a fork and prick the eggplants all over. Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 7-10 minutes. Allow the eggplant to cool before following the directions below to make the dip.
Can you make it in a food processor?
I prefer to mash the ingredients with a fork so the dip has a little texture. If you prefer it to be super smooth, you can blend everything together in a food processor.
Tips to make the best baba ganoush
- Make it extra creamy – By straining the eggplant flesh. Pressing the flesh into a mesh strainer over a bowl will extract extra moisture, making the finished result super rich and creamy.
- Baking the eggplant – Coat all sides of the eggplants with olive oil before roasting so they don’t stick to the parchment paper.
- Let them cool – Leave the baked eggplants to cool for at least 15 minutes. They’re very hot when they come out of the oven and you could burn yourself if you don’t wait.
- Toppings – Add as many toppings to the dip as you like, such as pomegranate seeds, cayenne for a spicy kick, smoked paprika, cumin, pine nuts, feta cheese, more herbs, or lemon zest.
- To serve – Enjoy the dip with a platter of pita chips, veggies, keto crackers, or fresh bread for dipping. Make it a meal with a side of olives, homemade hummus, and a tangy Greek Chicken Souvlaki Salad.
Storing and freezing
Baba ganoush will keep for about 3 to 5 days in the fridge. Store it in an airtight container and add an extra drizzle of olive oil on top before serving.
Unfortunately, homemade baba ganoush is not freezer-friendly. The texture is just never the same once it’s thawed.
More easy snack recipes
- Smoked Whitefish Dip
- The Best Homemade Hummus
- Cheeseburger Stuffed Mini Peppers
- Blistered Shishito Peppers
Did you try this Easy Baba Ganoush Recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.
Easy Baba Ganoush Recipe (Keto and Whole30)
Ingredients
- 2-3 eggplants about 2 lbs
- 4 tbsp extra virgin olive oil divided
- 3 ½ tbsp tahini
- 1-2 cloves garlic grated
- 1 lemon juiced (about 2 ½ tbsp)
- 2 ½ tsp kosher salt more to taste if needed
- 1 tbsp parsley chopped, for topping
- ¼ tsp sumac or smoked paprika, optional for topping
Instructions
Stovetop instructions
- Use a fork and prick the eggplants all over.
- Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 10 minutes.
- Allow the eggplant to cool before following directions 3 and on from below.
Grilling instructions
- Preheat the grill to 400F.
- Cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.
Oven instructions
- Preheat oven to 400F
- Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the sheet pan. This should take about 35-45 minutes, or until the eggplant has collapsed.
- Add the lemon juice, garlic, tahini, salt, and 3 tablespoons of olive oil into a bowl. Mix well with the fork to combine.
- Let eggplants cool for about 10 mins and gently scoop out the flesh or peel it off into the bowl with dressing. I like to leave a few black bits for smoky flavor but that's optional.
- Using a fork, mash the eggplant to break it down as much as you like texture-wise.
- Transfer to a serving bowl, make some swirls with a spoon and add remaining 1 tablespoon of olive oil, sprinkle with sumac and chopped parsley. Enjoy with pita chips or veggies to keep it gluten-free.
Notes
- How long will Baba Ganoush keep in the fridge? This will keep for 3-5 days in the fridge. Just make sure you let it get to room temperature before serving and add a little bit of olive oil on top before serving.
- Does Baba Ganoush freeze well? Do not freeze homemade baba ganoush, it does not thaw well.
- Baking the eggplant: Be sure to coat both sides of the eggplants with olive oil before roasting so they don’t stick to the parchment paper.
- Cooling the eggplant: Let the eggplant cool a bit before scooping out the flesh, you can burn your hands from the steam.
- Can you use a food processor for this dip? I prefer to mash the ingredients with a fork because you want a little texture in the dip.
- Garlic: If you like it a bit more garlicky, you can add one more grated garlic clove.
After you’re done mixing your dip, always taste it and make adjustments on salt or lemon juice. - Tahini: Be sure to stir your tahini before using it. Usually, the oil from the sesame seeds will separate from the paste, so mix it well before using it in the dip.
- What other toppings can you add to the dip? Pomegranate seeds, cayenne for a spicy kick, or smoked paprika, or cumin.
Leave a Reply