Easy Baba Ganoush Recipe (Gluten-Free, Vegan) (2024)

Published: Jan 28, 2021 · Modified: Aug 26, 2022 by Felicia Lim · This post may contain affiliate links

Creamy, rich and flavorful with the tastes of roasted eggplant and tahini, this easy baba ganoush recipe is perfect for snacking on or as a beautiful appetizer. Naturally gluten-free and vegan, this dip can be enjoyed by everyone!

What is Baba Ganoush?

If you’ve never heard of baba ganoush (also spelt baba ghanoush or baba ganouj), it’s basically a Levantine appetizer (“meze“) that’s mainly made up of mashed cook eggplant, tahini, olive oil, lemon juice, and various seasonings.

Originating from Lebanon, this Middle Eastern dish traditionally uses eggplant that has been cooked or grilled over an open flame before peeling off the skin and using the soft, smoky pulp inside.

The Perfect Appetizer or Party Snack:

Baba ganoush is often served with pita bread, which is great for scooping up the dip. You can also serve it with other breads such as our favorite gluten-free naan bread, or this amazing rosemary focaccia.

In this case, I’ve decided to serve this delicious baba ganoush recipe with raw vegetable crudités (my favorite veggies include sliced cucumbers, crunchy celery sticks, sturdy carrot sticks, and sweet cherry tomatoes). I also like to pair this creamy Middle Eastern dip with a batch of these crispy homemade crackers for contrast in texture.

Since this eggplant dip is naturally gluten-free, dairy-free, and vegan, it makes a great appetizer or party snack because that means that everyone can enjoy it, whether they are Celiac, or intolerant to gluten or dairy.

Ingredients You’ll Need:

Ingredient Notes/Substitutions:

• Eggplant:I roasted the eggplants in the oven because I don’t have a grill, but you can also grill them if you prefer. The grilled eggplants will impart a slightly smokier flavor.

• Garlic:I recommend using fresh garlic as opposed to dried or granulated garlic because fresh garlic is richer and stronger in flavor.

• Lemon Juice:The lemon juice adds a nice citrus flavor to this baba ganoush recipe, so I wouldn’t omit it out. I prefer to use fresh lemon juice instead of store-bought lemon juice because it’s fresher and tastes better, however if you don’t have fresh lemons available, you can use whichever lemon juice you have on hand.

• Tahini:Sincetahini(basically sesame seeds that have been ground to a paste) is an essential part of making baba ganoush, I wouldn’t recommend substituting it with anything unless you do not like the taste of sesame. In that case, you can substitute it with equal amount of cashew butter.

• Ground Cumin:Cumingives a nice kick to this eggplant dip, so I wouldn’t leave it out if possible.

• Olive Oil:I highly recommend usingextra virgin olive oilin this baba ganoush recipe for a bright delicious flavor. I would not recommend using other types of oil as olive oil is what lends a Mediterranean flavor to this dish.

• Smoked Ground Paprika:I lovesmoked ground paprikanot only for the smoky flavor, but also for a sprinkle of color. However, if you find it too spicy you can leave it out.

How to Make Baba Ganoush from Scratch

1. Preheat and Line

Preheat oven to 450F and adjust the rack to the middle position. Line a large baking sheet with parchment paper.

2. Cut Eggplants into Halves

Cut the eggplants into half lengthwise.

3. Brush with Oil

Brush the cut sides of the eggplants with olive oil.

4. Roast Eggplants till Tender:

Place the eggplant halves cut-side-down on the parchment-lined baking sheet and roast in the oven until tender (approximately 35 to 40 minutes).

5. Scoop out the Flesh

Let the roasted eggplant cool for a few minutes before flipping them over and scooping out the flesh with a spoon, discarding the skin.

6. Strain the Flesh

Place the mesh strainer over a mixing bowl and discard any stray bits of skin. Press the eggplant flesh against the strainer and make sure to squeeze out as much liquid as possible.

8. Combine Ingredients

Combine the strained eggplant flesh, tahini, minced garlic, lemon juice, olive oil, salt, and cumin in the bowl of your food processor or a high-speed blender.

9. Process Until Creamy

Process until pale and creamy, scraping down the sides of your blender or food processor as required.

10. Garnish and Serve

Transfer the baba ganoush to a serving bowl, drizzle olive oil over, and garnish with chopped fresh parsley, ground cumin and ground paprika.Serve with vegetable crudités or crackers.

Dish by Dish Tips/Tricks:

• No food processor/blender? No problem: If you don’t own a food processor or blender, you can also prepare this recipe by hand. it will take a bit of muscle power, but you can easily mash the eggplant and the ingredients with a fork or potato masher.

Recipe FAQs:

What to Eat with This Dip:

I love eating this eggplant dip with crunchy carrots or celery sticks, cherry tomatoes, sliced cucumber and crackers (here’s my recipe for easy gluten-free crackers). You can also eat this dip with our favorite gluten-free naan bread or rosemary focaccia.

If you enjoyed this eggplant dip, you’ll also enjoy this easy creamy hummus and this roasted red pepper dip. These crispy air fryer chickpeas also make a great garnish for topping!

Other Eggplant Recipes to Enjoy:

• Garlic Eggplant Penne Pasta (Gluten-Free, Vegan)
• Mini Caprese Eggplant Pizzas (Gluten-Free, Vegetarian)
• Eggplant Spaghetti Bolognaise (Gluten-Free)

Delicious Appetizer Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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