This easy roasted garlic baba ganoush recipe is a perfect appetizer for a healthy Mediterranean inspired dinner. Made with simple ingredients - roasted eggplant and garlic, sesame tahini, fresh lemon juice and extra virgin olive oil - it's a delicious dip!
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Homemade baba ganoush or baba ghanoush is an easy dip recipe that is healthy paleo,keto, Whole30, gluten-free, dairy-free, and vegan. It's perfect for snacking, as an appetizer, or served with grilled chicken.
This easy baba ganoush recipe is one of my favorite dips - it's like hummus but made with roasted eggplant instead of chickpeas as the main ingredient.
I swap out the traditional pita bread and serve it with sliced cucumber rounds and red pepper slices as dippers as an appetizer. But I also love this roasted garlic baba ganoush with grilled chicken and roasted veggies for an easy dinner.
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Ingredients you'll need
The classic baba ganoush recipe ingredients are eggplant, tahini, garlic, and lemon. So this recipe is paleo, low carb, and keto-friendly without modification. The only change I make is to roast the garlic. I prefer the sweeter, milder flavor of roasted garlic instead of fresh garlic for this recipe.
- garlic - You'll need a whole head to roast (garlic lovers can add more!).
- eggplant - Look for firm medium size eggplants with smooth, shiny skin
- lemon juice - Squeezing a lemon for fresh juice will give you the best flavor
- sesame tahini - Tahini is like runny nut butter made with sesame seeds. It adds a nutty flavor.
- extra virgin olive oil
- sea salt
How to make Baba Ganoush
This recipe is super easy. It just takes a little planning ahead to roast the eggplant and garlic. You can even roast the eggplant whole along with the garlic on the grill.
Just roast the vegetables at least an hour before you want to make the Mediterranean dip. A little earlier is even better. That way you can let the eggplant drain in a colander and the garlic cool before peeling them. I usually peel the cooked eggplant right into the food processor and squeeze the garlic cloves and lemon straight in as well.
Then the only thing left to do is add the remaining ingredients - olive oil, tahini and salt - and pulse just until you have a creamy dip. Don't over blend, you want to retain some of the texture.
I have to admit I don't usually measure when making baba ganoush. It's very forgiving and tasting the puree will let you know if you have the seasonings correct. You're just looking for a good balance of all the flavors.
How to serve
Serve this paleo baba ganoush with a drizzle of olive oil and garnish with grape tomatoes and olives. Add a sprinkle of red pepper flakes if you like it spicy or smoked paprika to add a smoky flavor.
Fresh veggies like sweet pepper, carrot and cucumber slices are perfect for creamy eggplant dip. Grain free crackers make a great substitute for pita chips. I've even had it with gluten-free pita wedges at a Greek restaurant.
And don't forget to try it on grilled chicken served with a simple side dish of roasted vegetables or a Greek salad and tangy dressing.
More healthy dip recipes
- Grilled Eggplant and Red Pepper Dip
- Roasted Cauliflower Hummus
- Easy Guacamole Recipe
- Fresh Tomato Salsa
ROASTED GARLIC BABA GANOUSH
Ingredients
- 1 head garlic
- 2 medium eggplant
- 3 - 4 tablespoons lemon juice juice of 1-½ to 2 lemons
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil plus more for drizzling
- ½ teaspoon sea salt
Instructions
- Preheat oven or grill to 400 degrees.
- Cut the top off the head of garlic. Place on a sheet of foil and drizzle with olive oil. Wrap tightly in foil and place on a rimmed baking sheet with the eggplants.
- Roast the vegetables for about 45 minutes, until the eggplants are collapsed and the garlic is completely soft.
- Cut the eggplants in half lengthwise and place in a colander to cool and drain. Open the garlic packet to cool.
- Peel the eggplants and squeeze the flesh from the garlic head. Place all ingredients in the food processor and pulse to desired consistency. Taste and adjust seasonings.
Christy says
I made this last night, and it is soooo delicious! The only thing I changed was cashew butter for the tahini. I'd like to say it was to cut down on the PUFAs, but honestly, my tahini was bad! It ended up doing a great job with the consistency and had great flavor. Thanks for sharing!
Lisa says
Christy, I'm so glad you liked it! This is one of my favorites - I'm making it for dinner tomorrow with grilled chicken.
Hattie says
Tried this today and mine turned brown. Any idea what might have happened?
Lisa says
I’m not sure what might have happened – but sometimes larger or older eggplants will have a lot of brown seeds. If I happen to get one of these, I’ll remove some of the layers of seeds before pureeing the eggplant.
MBen says
Sounds delish! Is this meant to be a warm or chilled dip?
Lisa says
It can be served warm right after you make it, or at room temperature. If you refrigerate it, it's best to let it come to room temperature before serving.
Erin Perlini says
So delicious!! Perfect for carrot sticks/bell pepper slices.
I'll definitely keep coming back for more recipes.
Lisa says
That's great - so glad you enjoyed it!
Lydya says
Love it! Not enough tho will have to double or triple recipe! 🙂
Sabrina B. says
Thank you for this recipe! I've never made this before just had it in restaurants and haven't had it in awhile, so thank you for reminder and paleo-cert. recipe!
Lisa says
You will love how easy it is, Sabrina! I make it all the time 🙂
Joni says
Random question, but can you use zucchini instead of eggplant?
Lisa says
Hi Joni, I have not tried it with zucchini so I don't know if it would work.