Easy Homemade Eggplant Dip (Baba Ganoush)
Homemade eggplant dip is a fun and tasty twist on your typical dip options. It’s creamy, smoky, and packed with flavor, making it the perfect appetizer or snack selection. Plus, it’s simple to make with just a few ingredients you likely already have in your kitchen. Whether you’re hosting a party or just craving something flavorful, this dip will satisfy.
What’s great about eggplant dip is how versatile it is. You can enjoy it with fluffy pita bread, crunchy vegetable sticks (possibly some tangy pickled veggies), or even use it as a spread for sandwiches. The smoky depth of flavor pairs well with so many things, and it’s a healthy option that doesn’t skimp on taste. Get ready to impress your guests or treat yourself with this easy homemade recipe!
If you’re craving more dips, check out our vegan artichoke dip, plant-based cheese dip, oil-free hummus, and buffalo queso dip. This would also be perfect nestled up on a vegan charcuterie board, fit right in on this epic hummus board, and spread so nicely onto focaccia bread or crostini! For eggplant lovers, check out these eggplant tofu, eggplant bacon BLT sandwich, or eggplant parmesan recipes!
Why You’ll Love This Recipe
Beyond its rich flavors, this eggplant dip brings a special homemade touch to snacking for one or feeding a crowd. Here are more reasons to love this eggplant spread:
- Full of Fantastic Flavor. This recipe transforms basic pantry staples into a gourmet experience. The blend of roasted eggplant, tangy lemon, and rich tahini promises a symphony of flavors. Try it with these quick pickled carrots, vegan pita bread, and this creamy white bean hummus dip for a deeply flavorful yet simple dinner or party spread.
- Easy to Make. This dip is incredibly easy to prepare with just a few simple ingredients. Roasting the eggplant is the most time-consuming step, but the hands-on work is minimal. You can have a delicious, homemade dip ready in no time!
- A Dip For Everyone. Catering to vegans and gluten-free diets, this eggplant dip is a nutritious choice for any meal. It’s low in calories yet high in flavor, making it a universal favorite. Serve with these easy almond flour crackers, air fryer broccoli, and other gluten-free recipes for a feast!
- Perfect for Make-Ahead Meals. Prepare it in advance for a dip that only gets better with time. It’s an ideal choice for easy entertaining or quick weeknight snacks.
- Crowd-Pleaser. Whether you’re hosting a dinner party or need a potluck contribution, this eggplant dip is a certified hit. Its unique flavor and creamy consistency appeal to all ages and palates.
Key Ingredients and Substitutions
Here’s a quick rundown of the key ingredients that make our eggplant baba ganoush recipe a standout dish. Each component brings its unique flavor and texture, contributing to the dip’s creamy consistency and smoky taste.
- Eggplant – Provides a creamy, smooth texture when roasted. Its mild flavor soaks up all the seasonings and gives the dip that rich, hearty base. For a smoother texture, make sure to roast the eggplant until it’s really soft. If you’re not a fan of eggplant, you can try zucchini, but the flavor will be a little different.
- Plant-Based Mayonnaise – Adds richness and a touch of tang. Use your favorite vegan mayo for the best flavor. It helps to bind the dip and makes it extra smooth.
- Lemon Juice – Adds a zesty, refreshing brightness to balance the rich flavors of the eggplant and tahini. Fresh lemon juice works best, but bottled juice can work in a pinch. If you’re out of lemon, lime juice or even apple cider vinegar can work for a milder tang. If you have any extra juice, make our lemon smoothie and get refreshed!
- Tahini – Adds a creamy richness, nutty flavor, and creates a silky texture that makes the dip feel indulgent without being too heavy. If you don’t have tahini, you could use cashew butter for a similar creamy texture or even plain, dairy-free yogurt for a lighter option.
- Canola Oil – A neutral oil that smooths out the texture without overpowering the flavor. You can substitute with another mild oil if preferred.
For the full ingredient list with measurements, scroll down to the printable recipe card at the end of this post.
How To Make This Eggplant Dip Recipe
Making this recipe will take less than 45 minutes, with most of that time spent in the oven. Let’s get into the few steps it takes to go from char to star!
Step 1: Start by giving the eggplants a good rinse and preheating your oven to its highest setting on the broil function.
Step 2: Once the oven is hot, place the eggplants directly on the top rack and broil for about 30 minutes, or until the skins are charred and the flesh is soft and jammy.
Tip: Place a tray on the rack below to catch any drips—no need to put the eggplants on the tray.
Step 3: Let the eggplants cool slightly, then scoop out the flesh and transfer it to a food processor or a large mixing bowl.
Step 4: Add the plant-based mayo, lemon juice, tahini, olive oil, garlic powder, onion powder, and salt.
Step 5: Blend until smooth, or whisk by hand until fully combined.
Top your homemade eggplant dip with chopped fresh herbs, such as parsley or mint, and a dash of paprika, as desired.
Serving Tips and Suggestions
Let’s get creative with baba ganoush, the dip that does more than just sit pretty on your snack table. This smoky, creamy delight is a social butterfly, ready to mingle with a variety of dishes and snacks. Here are some fun and fresh ways to serve it up, proving it’s not just a side dish but a versatile star:
- Pita, Meet Ganoush – Toasted pita bread is just begging for a dip into baba ganoush. It’s the kind of easy, no-fuss pairing that makes everyone happy.
- Veggie Platter Perfection – Brighten up a platter of raw veggies with a bowl of this eggplant dip. It’s like a veggie party, and baba ganoush is the guest of honor, bringing creamy, smoky vibes. Add our pink beetroot hummus, creamy white bean dip, or oil-free hummus for a solid sidekick!
- Grilled Veggie Boost – Give grilled veggies a smear of baba ganoush for an instant flavor upgrade. It’s a smoky-on-smoky situation that’s surprisingly harmonious. Double down on the eggplant with this roasted eggplant salad.
- Flatbread’s Best Friend – Spread it on vegan flatbread, add some arugula and a sprinkle of cherry tomatoes for a quick, fancy fix. Suddenly, you’re not just eating; you’re dining.
- Falafel’s New Pal – Pair it with falafel and watch how it turns these crispy delights into an explosive, flavorful experience. It’s a match made in culinary heaven.
- Quinoa Salad’s Secret – A scoop of roasted eggplant dip mixed into this quinoa salad can transform it from good to gourmet with just one stir. Who knew?
- Peppers with a Twist – Stuff these bell peppers, bake them, then top with baba ganoush for a dish that’s as satisfying to eat as it is beautiful to serve.
- Hummus Board for Hungry Bellies – Add it to a hummus board for a complementary flavor and feel. Jazz it up with veggies or create your own charcuterie board!
Homemade Dip FAQs
Baba ganoush is traditionally dairy-free, perfect for those following vegan or lactose-free diets. Made with roasted eggplants, tahini, olive oil, lemon juice, and seasonings, it’s a creamy dip without the use of dairy products, making it a heart-healthy choice for dipping and spreading.
Yes, baba ganoush should be refrigerated to maintain its freshness and flavor. After preparing or opening, store it in an airtight container in the fridge. It keeps well for up to five days, ensuring you can enjoy its smoky goodness over time.
Absolutely, baba ganoush is naturally gluten-free, making it a fantastic option for those with celiac disease or gluten sensitivities. Its primary ingredients, including eggplant, tahini, and spices, are all free from gluten, offering a safe, flavorful dish for gluten-free diets.
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Homemade Eggplant Dip (Baba Ganoush)
Ingredients
- 2 large eggplants
- ⅓ cup plant-based mayonnaise
- ¼ cup lemon juice
- 1 tablespoon tahini
- 3 tablespoons canola oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, to taste
Instructions
- Begin by washing your eggplants thoroughly and preheating the oven to the highest temperature on the broil setting.
- Once at temperature, place your eggplants on the top rack and allow to broil for about 30 minutes or until the outside is charred and the inside is soft and gooey. We recommend placing a tray on the rack below the eggplant to catch the juice as it cooks (the eggplant should not be directly on the tray).
- Once cool, scoop the insides of the eggplant into a food processor (preferably) or a large bowl.
- Add the plant-based mayonnaise, lemon juice, tahini, oil, garlic and onion powder, and salt. Blitz or whisk until smooth and combined.
- Serve with pita, veggies, or along with hummus!
Notes
Nutrition
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Leave a Comment
I love Baba Ganoush! This seems like such a great recipe to make for a party, too 🙂
I never thought I would like anything with eggplant in it (my mom would faint if she knew I was eating eggplant now!), but I not only ate it, I liked it so much! The dip is really creamy and has such a great flavor. My favorite way to eat this is with cut up carrots, slices of red onion, pepperoncini and super soft pita bread. If you spread this dip on the inside of the pita, add some veggies (along with some spring mix and cucumbers), it’s so heavenly! The perfect filling, on-the-go lunch!
I am a big fan of eggplant , garlic and tahini, so together this is a winning spread/dip for veggies and/or pita bread. Easy to make and is a wonderful and different alternative to hummus.
The perfect side to serve with a hummus and veggie and pita platter!
Being an aubergine detractor, it means a lot for me to say that this spread is delicious! I love that I have an alternative to hummus when I’m feeling more crafty 🙂