My super easy and Authentic Baba Ganoush recipe has a terrific flavor and is very simple to make. A healthy, mildly tart, smoky and garlicky eggplant dip that is either mashed or pureed. It is a starter dish from the eastern part of the Mediterranean and the Middle East. The eggplants need to have a smokiness to them. They should either be blackened over an open flame or roasted in the oven. I prefer roasting it over an open flame, charring the skin until completely black and the flesh is creamy smooth. You can also blacken the eggplant under a broiler in the oven to get a similar effect.
Most Baba Ganoush recipes have all the ingredients pureed until perfectly smooth. It can, however, be simply mashed with a fork, leaving it with a more interesting texture. There are a lot of seeds in some eggplants, which could make it less visually appealing if not pureed in a food processor. However, since Baba Ganoush is a centuries-old Middle Eastern recipe, it is definitely more authentic to be mashed rather than pureed. I personally don’t think a few seeds are that big of a deal and I like the texture of a mashed Baba Ganoush rather than pureed.
Hummus vs Baba Ganoush
Both of these recipes share the same list of ingredients with the exception of the main ingredient. The main ingredient in Hummus is chickpeas, and the main ingredient in Baba Ganoush is an eggplant. Baba Ganoush has a more smokey flavor from the roasted or grilled eggplant, whereas Hummus has a nuttier taste to it. Both Baba Ganoush and Hummus are served as dips or appetizers and both are healthy, and low in calories.
So what then is the deciding factor between Hummus vs Baba Ganoush? Since both Baba Ganoush and Hummus are incredibly delicious, I would say for me, the answer is variety. The main ingredient of Hummus is chickpeas, and chickpeas are used extensively in Middle Eastern cuisine. Rather than have a meal consisting of chickpeas as an appetizer, side-dish, and the main course. This is just my opinion, but give yourself a break from the chickpeas and switch it up with roasted eggplant, make Baba Ganoush your choice for an appetizer.
- What ingredients are in Baba Ganoush? My Baba Ganoush recipe is made with flame-roasted eggplants, fresh lemon juice, tahini, and garlic. Salt, red pepper flakes, parsley and a hint of cumin are the only seasonings, the Baba Ganoush is drizzled with olive oil just prior to serving.
- What do you serve with Baba Ganoush? Served with fresh or toasted Pita Bread, fresh veggies or used to accompany other dishes. Typically, Baba Ganoush is an appetizer.
- Do you need a food processor to make Baba Ganoush? No, not at all. This dish is centuries old, it is traditionally mashed, although modern cooks do like to use a food processor to make the dish smooth and hide the seeds. I prefer Baba Ganoush mashed, I think the texture and the seeds make it more authentic to its history.
- What does Baba Ganoush mean? Roughly translated, ‘Baba’ means ‘Daddy’ and ‘Ganoush’ means either ‘Spoiled or Pampered’. Basically, it’s a recipe to spoil or pamper the father figure. ‘Daddy is spoiled’
- Is Baba Ganoush Healthy? A nutrient-dense food, the eggplants in Baba Ganoush are low in calories and high in many vitamins, minerals, good carbs, and fiber. Eggplants are also high in antioxidants which may help in the prevention of many chronic diseases, lower LDL cholesterol, and triglyceride levels. The garlic, parsley, and lemon juice are all very nutrient-dense, although their benefits are minimal due to the small quantity per serving, however, every little bit helps.
Baba Ganoush is a great side item with my Grilled Veggie Skewers & Shish Tawook, Healthy Baked Falafel, Hummus, and Homemade Pita Bread recipes
Here’s my Authentic Baba Ganoush recipe:
- 3 Eggplants whole
- 3 Cloves Garlic Crushed and Chopped
- 3 Tablespoons Tahini
- 1 Teaspoon Salt
- 2 Tablespoons Lemon Juice Fresh
- 1/2 Cup Flat Leaf Parsley Chopped
- 1 Teaspoon Red Pepper Flakes
- 1/2 Teaspoons Ground Cumin
- 2 Tablespoons Olive Oil Drizzle as a garnish
- Light charcoal or gas grill
- Place whole eggplants on the grill, directly over flames, rotate every 5 minutes until completely blackened. Do not puncture the skin, let the flames cause the skin to burst
- Remove eggplants from the grill and scrape the flesh into a bowl or a food processor, discard the skin
- Add all ingredients (except olive oil) to the food processor and puree, or if making by hand simply mash to desired consistency
- Drizzle with olive oil