Vegan Baba Ganoush Lebanese Recipe
Looking for a delicious and creamy dip that will impress your guests? Try this Vegan Baba Ganoush Lebanese Recipe! This delightful eggplant dip, often called ‘caviar d’aubergines,’ features roasted eggplants blended with tahini, lemon juice, garlic, and smoky spices. Perfect for gatherings or a cozy night in, it pairs wonderfully with fresh veggies or crispy pita chips. Plus, it’s easy to make from scratch in under an hour!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Ingredients
Scale
- 3 medium Italian eggplants
- 4 tablespoons tahini
- 4–5 tablespoons extra virgin olive oil (optional)
- 1 lemon (juiced)
- 2 large cloves garlic (grated)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Fresh herbs (parsley or dill)
Instructions
- Roast the eggplants over medium heat until charred on all sides. Let cool, then peel off the skins and drain excess moisture.
- Chop the roasted eggplant finely.
- In a bowl, whisk together tahini, olive oil (if using), and lemon juice until smooth. Mix in garlic, cumin, and smoked paprika.
- Fold in the chopped eggplant and herbs until well combined.
- Taste and adjust seasoning with salt and lemon juice as needed.
- Serve garnished with sesame seeds and additional herbs alongside pita chips or fresh vegetables.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg