Creamy Roasted Eggplant Dip - Simple Baba Ganoush (Ghanoush)
- By Valerie Denton
- Updated March 17, 2025
Dive into the delectable world of Middle Eastern cuisine with this Creamy Roasted Eggplant Dip – Baba Ganoush (Ghanoush). This recipe transforms simple ingredients like roasted eggplant, tangy yogurt, aromatic garlic, and rich olive oil into a creamy, smoky spread that’s both indulgent and wholesome. Perfect for gatherings or a quiet evening at home, this baba ganoush (ghanoush) is an easy-to-make appetizer that pairs wonderfully with a variety of dishes, offering a burst of flavor that will transport your taste buds. Whether you’re spreading it on warm pita bread or dipping fresh vegetables, this dip is sure to be a crowd-pleaser.
Creamy Roasted Eggplant Dip-Baba Ganoush (Ghanoush)
SERVINGS
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Ingredients
- 2 cups roasted eggplant (may also use grilled)
- 2/3 cup plain yogurt
- 1 clove garlic (minced)
- 1/2 cup olive oil
- 1 teaspoon salt (kosher)
- 1/4 teaspoon white pepper (ground)
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Instructions
- Prepare Roasted Eggplant. Start by placing the 2 cups roasted eggplant into a blender. Blend the eggplant for about 1 minutes ⏱️ to break it down into a smoother consistency.
- Add Ingredients. Add 2/3 cup plain yogurt, 1 clove garlic, 1 teaspoon salt, and 1/4 teaspoon white pepper to the blender.
- Second Blend. Blend for approximately 1 minutes ⏱️ until the mixture is completely smooth.
- Add Olive Oil: Finally, drizzle 1/2 cup olive oil into the mixture blending briefly until everything is well combined and the dip is creamy and homogeneous.
- Garnish and Serve. Transfer the dip to a serving bowl. Drizzle with a little extra olive oil, toasted pine nuts and sprinkle with a pinch of paprika or Za'atar (Mediterranean seasoning). Serve with warm pita bread or your choice of vegetables for dipping.
Notes
- Be sure to check out our FREQUENTLY ASKED QUESTIONS (FAQs) section, where we answer all your burning questions to help you navigate the recipe with ease and confidence!
- Don’t miss our HOW MUCH TO MAKE section, where we help you perfectly portion your recipes for any gathering, big or small—ensuring everyone leaves your table satisfied and happy!
- To save time in the kitchen, I opt for pre-roasted eggplant instead of roasting it myself.
- Inspired from Ya Ya’s Euro Bistro Baba Ghanoush.
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Nutrition
TABLE OF CONTENTS (select below to jump to a section)
ENRICH THE RECIPE
Roasting the Garlic
Instead of raw garlic, you can use roasted garlic to give a sweeter, more mellow garlic flavor.
Add Some Heat
For a hint of heat, add a pinch of red chili flakes or some finely chopped fresh chili pepper.
Extra Virgin Olive Oil
Using a high-quality extra virgin olive oil for blending and garnishing can make a significant difference in flavor.
A GUIDED JOURNEY OF HOW TO MAKE
If you’re in need of some guidance on creating this delightful recipe, you’re in the right place. Below, you’ll find comprehensive instructions. We’ve enriched these sections with visuals like photos and videos to aid your cooking experience and ensure a successful culinary adventure.
STEP 1: Prepare Roasted Eggplant.
Place 2 cups roasted eggplant into the blender. Blend on medium speed for about one minute, breaking it down to create a foundation that is smooth and devoid of any large chunks. This initial blending is crucial as it ensures that the roasted eggplant achieves the perfect consistency for further ingredient integration.
STEP 2: Add Ingredients.
To the blender with the eggplant, add 2/3 cup of plain yogurt, minced garlic cloves, a teaspoon of salt, and 1/4 teaspoon of freshly ground white pepper. The yogurt adds creaminess and a slight tang, while the garlic and seasonings infuse the dip with flavor.
STEP 3: Second Blend.
Blend the mixture on medium-high for 1 to 2 minutes. The goal is to incorporate all the ingredients thoroughly until the dip is completely smooth, creamy and well-mixed. Stop the blender and scrape down the sides if necessary to ensure even blending.
STEP 4: Add Olive Oil.
With the blender running on low, slowly drizzle in about 1/2 cup of olive oil. Continue to blend for another 30 seconds or until the oil is fully integrated into the dip, enhancing its texture to be creamy and homogeneous.
STEP 5: Garnish and Serve.
Transfer the prepared dip into a serving bowl. Drizzle it with a little extra virgin olive oil for a glossy finish and rich flavor. Garnish with toasted pine nuts for a satisfying crunch, and sprinkle a pinch of paprika or za’atar over the top for color and spice.
Serve the baba ganoush immediately with warm pita bread, crackers, or a selection of raw vegetables for dipping. This dish can also be covered and refrigerated for a few hours before serving to allow the flavors to meld, enhancing the overall taste.
DETERMINING THE RIGHT QUANTITY: HOW MUCH TO MAKE
For the Creamy Roasted Eggplant Dip – Baba Ganoush (Ghanoush), based on the standard ingredients and typical serving sizes, the recipe should yield about 2 to 3 cups of dip. This amount is usually sufficient to serve around 4 to 6 people as an appetizer. If you’re serving a larger crowd or want leftovers, you might consider doubling the recipe.
FREQUENTLY ASKED QUESTIONS (FAQs)
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Can I make baba ganoush without a blender?
Absolutely. If you don’t have a blender, you can mash the eggplant with a fork or potato masher. The texture will be chunkier but still delicious.
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What can I serve with baba ganoush?
Baba ganoush is traditionally served with pita bread. It can also be served with a variety of raw vegetables, crackers, or as part of a mezze platter.
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How long can I store baba ganoush in the refrigerator?
Baba ganoush can be stored in an airtight container in the refrigerator for up to five days. Stir well before serving as separation may occur.
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Can baba ganoush be frozen?
Freezing is not recommended as it can affect the texture and consistency of the dip, making it watery and less flavorful when thawed.
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How can I add more flavor to my baba ganoush?
Consider roasting the garlic along with the eggplant, adding a touch of cumin or smoked paprika, or increasing the amount of lemon juice or tahini based on your taste preferences.
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Is there a difference in ganoush and ghanoush?
“Baba ganoush” and “baba ghanoush” are two different spellings for the same Levantine dish made primarily from roasted eggplants. The variations in spelling arise from transliterating the Arabic name into the Latin alphabet, where phonetic equivalents can vary. Both spellings are commonly accepted and widely understood to refer to the same eggplant dip.
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What is Za’atar
Za’atar is a flavorful Middle Eastern spice blend that is both aromatic and versatile. The ingredients can vary regionally, but it typically includes a mixture of dried herbs like thyme, oregano, or marjoram, combined with sesame seeds, sumac, and often salt. The sumac adds a tangy, lemony flavor, while the sesame seeds give the blend a nutty crunch.
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Loved this recipe! It turned out amazing!