Baba Ghannoush Arabic Dip
Creamy, smoky, and bursting with Mediterranean flavor, this Baba Ghannoush Arabic Dip is a must-try for any fan of authentic Middle Eastern cuisine. Made with perfectly roasted eggplant, nutty tahini, zesty lemon juice, and a hint of garlic, this velvety dip is both nutritious and irresistibly delicious. The eggplants are roasted until their skin is beautifully charred, infusing the dip with a rich, smoky aroma. Finished with a drizzle of olive oil and a sprinkle of fresh parsley or smoked paprika, it’s perfect for dipping warm pita bread, crunchy pita chips, or crisp veggies. Ready in under an hour, this versatile vegan and gluten-free appetizer is an easy yet impressive centerpiece for your mezze spread!
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Recipe Information
Ingredients
- 2 large Eggplant
- 3 tablespoons Tahini (sesame paste)
- 2 small Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cumin
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.5 teaspoons Paprika or smoked paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplants a few times with a fork to prevent them from bursting during roasting.
Place the eggplants on a baking sheet and roast them in the oven for 35 to 40 minutes, or until they are soft and the skin is charred. Turn them halfway through to ensure even roasting.
Remove the roasted eggplants from the oven and let them cool until they can be handled comfortably.
Peel off the charred skin from the eggplants and discard it. Scoop out the soft, roasted flesh and transfer it to a mixing bowl.
Add tahini, minced garlic, lemon juice, salt, olive oil, and ground cumin to the eggplant. Using a fork or a food processor, mash or blend the mixture until it reaches your desired level of smoothness. Some prefer a chunkier texture, while others prefer it smoother.
Taste and adjust the seasoning as needed, adding more salt or lemon juice to suit your preference.
Transfer the Baba Ghannoush to a serving dish. Drizzle with additional olive oil and garnish with chopped parsley and a sprinkle of paprika or smoked paprika if desired.
Serve with warm pita bread, pita chips, or fresh vegetables like carrots, cucumbers, and bell pepper slices.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
