Baba Ganoush: smoky eggplant dip
Baba Ganoush is a flavorful, authentic, smoky, nutty, and creamy Middle Eastern eggplant dip.
Unlike hummus, it’s naturally low in carbs and gluten-free, making it a perfect appetizer for a party or healthy side. Plus, it’s incredibly easy to make!

Table of Contents
Baba Ganoush: about this recipe
This flavorful roasted eggplant dip is about to become your new favorite. Here’s why you’ll love it:
Creamy & Flavorful: satisfying and creamy dip bursting with smoky, nutty, and garlicky notes.
Party-Ready Appetizer: This easy-to-make dip is a guaranteed crowd-pleaser and the perfect appetizer for any gathering.
Dietary Friendly: Celebrate inclusivity! This dip is keto-friendly, gluten-free, and vegan, making it suitable for a variety of diets.
Healthy Choice: Packed with vitamins, minerals, healthy fats, and antioxidants, this healthy dip is as delicious as it is good for you.
Simple & Quick: Whip up this easy roasted eggplant dip in no time with minimal effort, perfect for busy weeknights.
Hummus Alternative: Looking for a new twist? This flavorful dip offers a fantastic alternative to traditional hummus and it’s low in carbs!

Baba Ganoush meaning
“Baba ganoush” is a popular Middle Eastern dish, made with roasted eggplant, tahini, olive oil, lemon juice, and spices. Traditionally, the eggplant gets its smoky flavor from an open flame, but any roasting method works.
The term “baba ganoush” originates from Arabic and Persian words: “baba” means “father” or “grandfather,” and “ganoush” means “pampered” or “spoiled.”

Homemade Baba Ganoush recipe
Ingredients
For roasted eggplant dip recipe you will need these simple ingredients:
Eggplants: the base of the dip, choose firm eggplants for the best texture.
Garlic Cloves: fresh garlic offers a sharper taste, while roasted garlic adds a sweeter flavor. Choose whichever suits your preference.
Lemon Juice: freshly squeezed lemon juice brings a touch of brightness.
Tahini Paste (Sesame Paste): this creamy nut butter adds richness and a nutty depth of flavor.
Olive Oil: use high-quality extra virgin olive oil.
Ground Cumin: This warm spice adds a touch of smokiness and earthiness.
Salt & Pepper: Season to taste.
Smoked Paprika (Optional): A sprinkle of smoked paprika adds a hint of smokiness and visual appeal.
Optional add-ins:
- Small bunch of fresh herbs like fresh parsley
- full-fat Greek yogurt
*you’ll find the exact measurements in the recipe card below.
Equipment
To make baba ganoush you will need these tools:
- Cutting board to cut the eggplants
- Baking sheet lined with parchment/ foil to roast the eggplants
- Strainer and a bowl to drain the eggplants
- Food processor or immersion blender or fork/ potato masher to mash the eggplants
Step-by-step instructions
Step 1: Roast the eggplants
When everything is in place, it’s time to start cooking!
First of all, we need to roast the eggplants. Start by preheating the oven to 230 degrees C (450 F).
While the oven is heating up, cut the eggplants in half lengthwise and square them with a knife. You can also brush the cut sides with olive oil if desired. Place the eggplants on a baking sheet lined with parchment or foil, cut side down.
Bake the eggplants for about 30–40 minutes until they become very tender and the skin is wrinkled. Poke the knife or fork into the eggplant to check the readiness, it should easily go through the eggplant.
In the final 10 minutes, consider turning on the grill mode for added smoky flavor.

Step 2: Drain the eggplants
Once the eggplants are roasted, remove the baking sheet from the oven and allow them to cool down to a room temperature. In the meantime, get a strainer ready over a bowl.
Next, scoop out eggplant flesh and place it in the strainer. Discard the skin and stems.
Leave the eggplants in the strainer for 5-10 minutes, then use a fork or spoon to stir them, releasing more water. Afterward, discard the water.
While you can skip this step, keep in mind that removing excess moisture intensifies baba ganoush’s flavor and prevents a watery texture.

Step 3: Mix, chill, and serve!
Finally, place the eggplants in a food processor and add the rest of the ingredients: garlic, tahini, fresh lemon juice, and spices. Mix until combined and no large pieces remain.
Taste and adjust the ingredients to your preference. Then chill the baba ganoush in the fridge for at least 30 minutes or more. It is an optional but recommended step that will make the dip thicker.
Finally, decorate with desired toppings (see my ideas below) and serve!

Baba Ganoush: serving and topping ideas
Serving ideas
Traditionally, Baba Ganoush is served with warm pita bread and pita chips, but I offer you a range of keto and gluten-free alternatives that pair wonderfully with this flavorful dip:
- Fresh vegetables: Dip into baba ganoush with crisp cucumber slices, sweet bell peppers, crunchy carrot sticks, and cauliflower florets.
- Meat: Add a few thin slices of meat for a protein-rich combination and a hearty dinner option.
- Fish: Delicate slices of salmon or grilled fish can complement the dip’s creamy texture and smoky flavor.
- Cheese: Try it with chunks of feta, slices of grilled halloumi or with some aged cheddar/ parmesan cheese.
- Keto Tortilla Chips: Make your own keto-friendly tortilla chips using this recipe, allowing you to scoop up the dip guilt-free.
- Keto Pita Bread: Bake a batch of pita bread to enjoy with baba ganoush, adding a satisfying twist to your snack.

Toppings
Let your creativity shine while decorating this delicious dip. Here are some ideas to inspire you:
- A drizzle of extra virgin olive oil over the dip adds a luxurious buttery finish.
- Sprinkle roasted sesame seeds/ pine nuts on top to add a crunch and nutty flavor or pomegranate seeds for a delightful and sweet contrast.
- Chopped fresh parsley brings a burst of vibrant color and a refreshing herbal note.
- Infuse a touch of smokiness and warmth by adding a pinch of smoked paprika and cumin seeds.
- For those who enjoy a little heat, a light dusting of red pepper flakes can elevate the flavor profile.
Feel free to mix and match these elements to create a unique taste and surprise your taste buds.
Video recipe
More Eggplant Recipes
FAQ
How to store homemade Baba Ghanoush?
Store eggplant dip in an airtight container for up to 3 days in the fridge.
How to make Baba Ghanoush without food processor?
To make Baba Ganoush without a food processor, follow these steps:
- After the eggplants have drained, place them on a cutting board and cut with a knife into small pieces.
- Mince the garlic.
- Then, place eggplants and garlic in a bowl, add all the other ingredients, and combine with a fork or mash with a potato masher to achieve the desired consistency.
How to make Baba Ghanoush without tahini?
If you don’t have tahini on hand, substitute it with olive oil/Greek yogurt, or a combination of both.
You can also consider adding some walnuts or other nuts to the dip to add nutty texture and flavor.
Baba Ghanoush: nutritional value
Nutritional value
Total carbohydrate 11.8 g
Dietary fiber 6.4 g
Total sugars 5 g
Net carbs 5.4 g
Total fat 16.8 g
Saturated fat 2.4 g
Cholesterol 0 mg
Sodium 16 mg
Calcium 63 mg
Potassium 398mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
Try these keto recipes next:

Baba ganoush
Baba ganoush is a flavor-packed, smoky, and creamy eggplant dip. Ideal dish for a keto diet and an excellent hummus alternative. Enjoy it as a delightful side dish or pair it with fresh veggies for your next gathering.
Ingredients
- 2 eggplants (600 g/ 21 oz.)
- 1-2 garlic cloves
- 2 tbsp. freshly squeezed lemon juice
- 3 tbsp. tahini
- 5 tbsp. extra virgin olive oil
- 1/2- 1 tsp. ground cumin
- Salt, pepper to taste
- 1/2 tsp. smoked paprika
Optional add-ins:
- Small bunch of parsley (20 g)
- 1 tbsp. full-fat Greek yogurt
Instructions
- Preheat the oven to 230 degrees C (450 F).
- Cut the eggplants in half lengthwise, square them with a knife, and brush the cut sides with olive oil.
- Place the eggplants on a lined parchment/foil baking sheet, cut side down.
- Bake the eggplants for 40 minutes until they are very tender, and the skin is wrinkled. For the last 10 minutes, I like to turn on the grill mode.
- Allow the eggplants to cool down for 5-10 minutes. Meanwhile, prepare a strainer with a bowl.
- Scoop the flesh out of the eggplants and place it in the strainer. Discard the skin and stems.
- Leave the eggplants in the strainer for 5-10 minutes, then stir the eggplants with a fork/spoon to release more water. Discard the water. You can skip this step, but removing excess moisture intensifies baba ganoush's flavor and avoids a watery texture.
- Next, place the eggplants in a food processor and add the other ingredients: garlic, tahini, lemon juice, and spices. Mix until combined and no large pieces remain.
- Taste and adjust the ingredients to your preference.
- Chill the baba ganoush in the fridge for at least 30 minutes or more. It is an optional but recommended step that will make the dip thicker.
- Finally, decorate with desired toppings (see my ideas below) and serve!
Notes
Topping ideas for baba ganoush:
- Olive oil
- Roasted pine nuts
- Roasted sesame seeds
- Chopped parsley
- Pinch of smoked paprika and cumin seeds
- Touch of chili flakes
Save the recipe!
Pin this card so you can find it later