Creamy, savory, and topped with spiced
Why You’ll Love this Baba Ganoush Recipe
A popular Mediterranean dip, baba ganoush is often served as a side or appetizer alongside hummus. It’s easy to create and boasts bold flavors and can be made with a wide variety of spices for a truly unique flavor. However, we took our classic baba ganoush recipe and made it even better! This version is:
- Made with just 7 base ingredients
- Full of vitamins, nutrients, fiber, healthy fats, and even a bit of plant-based protein
- Topped with crispy air fried chickpeas for more flavor and a crunchy texture
- Made extra smooth and creamy for the ultimate crowd-pleasing recipe
What’s the Difference Between Baba Ganoush and Hummus?
This is one of the most common recipes we get! If you’ve never had baba ganoush (otherwise known as eggplant dip), you might be wondering why you would take the time to make it when you can just opt for a quick hummus instead. However, the two are not the same! They might look similar in appearance, but their flavors could not be any more different.
You see, unlike hummus which is made with a base of chickpeas, baba ganoush has a base of roasted eggplant. As a result, baba ganoush has a more earthy taste whereas hummus can be described as having a slightly more nutty flavor.
Trust us, if you’re a fan of eggplant, you’re not going to want to miss out on this baba ganoush recipe!
Roasted Eggplant Dip Ingredients
For this recipe, we went a little above and beyond making not only a baba ganoush eggplant dip but also crispy chickpeas to go on top! Don’t worry, though. We kept the ingredient list to a minimum. Here’s what you’ll need:
Baba Ganoush Recipe
- Eggplant – For the best taste, look for an eggplant that’s dark and solid in color, shiny, and slightly firm to the touch. What you don’t want is an eggplant that’s super mushy, wrinkly, or speckled with brown spots.
- Bell Pepper – For a slightly sweeter flavor, we used a red bell pepper, but yellow or orange would work, too!
- Yogurt – For the absolute creamiest texture, opt for a full-fat yogurt, if you can. If not, whatever you have on hand is fine. We just recommend sticking with an unflavored version.
- Tahini – Similarly to yogurt, tahini helps create a smooth, creamy texture. However, it also adds a slightly nutty taste and a good dose of healthy fats to keep you full.
- Lemon Juice – Due to its acidity, lemon juice is a great way to cut through the heaviness of the other high-fat ingredients, effectively lightening up this baba ganoush recipe for a refreshing dip.
- Garlic Cloves – Everything is better with garlic, right? For the best taste, use freshly minced cloves.
- Cilantro – This adds a nice herbaceous flavor but can easily be swapped out with another herb you prefer such as mint or parsley.
- Chickpeas – Canned chickpeas work great for a quick option as long as they are rinsed and drained before using.
- Olive Oil – This is used to enhance the flavor while also helping to form a crisp, slightly crunchy exterior on the chickpeas.
- Seasonings – We included salt, pepper, and cumin for just a hint of spice. However, you could also add chili powder or even cinnamon if you prefer.
How to Make Baba Ganoush
The hardest part about making this baba ganoush recipe is simply waiting for it to be finished before you dive in! Here’s what you’ll need to do:
To Make the Eggplant Dip
- Preheat the oven.
- Pierce the eggplant all around with a knife, and chop the pepper.
- Bake the veggies, and set them aside to cool.
- Remove the skin from the eggplant. Then, add all of the eggplant dip ingredients to a food processor, and pulse until a smooth texture is formed.
Air Fryer Chickpeas
- Preheat your
- Rinse and drain the chickpeas before patting them dry.
- Toss them with the oil and spices.
- Air fry until the chickpeas are golden and crispy but not brown.
Putting It All Together
- Pour the eggplant dip into a serving dish or airtight container.
- Top with the chickpeas.
- Serve warm, or store in the fridge to cool!
Always a crowd-pleasing recipe, baba ganoush is great to serve with veggies like celery, carrot, or bell pepper slices. However, it also pairs perfectly with freshly baked naan or pita bread. You could even use it as a spread or dressing on your favorite recipes like Mediterranean Quinoa Salad, One Pot Mediterranean Orzo, or Easy Chicken Kofta!
How to Store
Some people claim that baba ganoush tastes even better the next day. Honestly, we have trouble waiting that long, but if you’ve got the willpower, it can be kept in an airtight container in the refrigerator for up to 4 days.
Can I Freeze Leftovers?
Technically, you can freeze baba ganoush for up to 3 months. However, the taste and consistency of your dip may change if you do.
More Great Dips for Every Occasion
Looking for more ways to add flavor to every meal? Try out some more of our best dips!
- A healthy recipe, this White Bean Dip with Roasted Tomatoes requires just one piece of equipment to make.
- The perfect combination of sweet and salty, this Whipped Feta Recipe with Roasted Olives is a show-stopping appetizer that can’t be beat!
- This Moroccan Zaalouk Recipe is full of vegetables, fresh herbs, and spices for a flavorful plant-based dish that’s full of nutrients, too.
- This Chicken Spinach and Artichoke Dip takes traditional recipes to the next level for a recipe you’ll adore!
The Best Baba Ganoush Recipe (Eggplant Dip)
For the Baba Ganoush
- 1 eggplant
- 1 red pepper
- 1/2 cup plain full-fat Greek yogurt (or 2%)
- 1/4 cup tahini
- 1/2 juice of 1/2 a lemon
- 3 garlic cloves
- 1 cup cilantro
For the Air Fryer Chickpeas
- 1 can chickpeas (drained)
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional, to taste)
For the Baba Ganoush Recipe
- Preheat oven to 400° F.
- Gently pierce the whole eggplant with a knife all around.
- Chop the red pepper.
- Arrange the eggplant and red pepper on a greased baking sheet. Bake for 45 minutes.
- Remove from the oven, and set aside until cool enough to handle.
- Once cooled, use a spoon to scrape out the “meat” of the eggplant, discarding the skin.
- In the bowl of a food processor, add the meat of the eggplant along with the rest of the ingredients.
- Pulse until smooth.
For the Air Fryer Chickpeas
- Rinse and drain the chickpeas. Pat dry with a paper towel.
- In a large bowl add the chickpeas, olive oil, cayenne pepper (if using) salt, pepper, and cumin. Toss to combine.
- Arrange the chickpeas in a single layer in the basket of an air fryer. Cook for 5 minutes at 380° F or until crispy.
- Transfer the baba ganoush from the food processor into a large bowl, and top with chickpeas. Serve immediately, or store in the fridge to cool.