Vegan Baba Ganoush Lebanese Recipe
If you’re searching for a deliciously creamy and smoky dip to elevate your gatherings, look no further than this Vegan Baba Ganoush Lebanese Recipe. This iconic Middle Eastern dish stars roasted eggplants blended with tahini and fresh lemon juice, creating a flavor-packed experience that’s both satisfying and healthy. Perfect for busy weeknights or festive occasions, this easy-to-make dip pairs beautifully with warm pita bread, crunchy veggies, or even as part of a vibrant mezze platter. Its plant-based ingredients ensure that everyone can enjoy it without compromising on taste. Once you try this delightful spread, it will surely become a staple in your culinary repertoire!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Ingredients
Scale
- 3 medium Italian eggplants
- 4 tbsp tahini
- 1 lemon (juiced)
- 4–5 tbsp extra virgin olive oil (or additional tahini)
- 2 large cloves garlic (grated)
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- Fresh herbs (Italian parsley or dill) for garnish
Instructions
- Preheat a cast iron skillet over medium-high heat. Poke holes in each eggplant and roast until charred all over, then cool.
- Peel the charred skin off the eggplants and drain excess moisture in a fine strainer.
- Chop the eggplant flesh finely or blend in a food processor for a smoother texture.
- In a bowl, whisk together tahini, olive oil (or more tahini), and lemon juice until smooth. Add garlic, cumin, smoked paprika, and chopped eggplant; mix well.
- Taste and adjust seasoning with salt or lemon juice if needed.
- Serve garnished with sesame seeds and herbs alongside pita chips or fresh vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg