Vegan Baba Ganoush Lebanese Recipe
This Vegan Baba Ganoush is a classic Lebanese dip made from charred eggplants blended with creamy tahini, lemon juice, garlic, and aromatic spices. Perfectly smoky and creamy, it serves as a flavorful, healthy appetizer or snack that pairs wonderfully with pita, fresh vegetables, or crusty bread. This vegan recipe is easy to prepare on the stovetop using a cast iron skillet and is customizable to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 2 cups (serves 6 as an appetizer) 1x
- Category: Dip
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 3 medium Italian eggplants
- 4 tbsp tahini
- 4–5 tbsp extra virgin olive oil (omit or replace with tahini for WFPB + Plantricious compliance)
- 1 lemon, juiced
- 2 large cloves garlic, grated
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1–2 tbsp Italian parsley or fresh dill, chopped
- 2 tsp sesame seeds (optional, for garnish)
Instructions
- Char the Eggplants: Preheat a cast iron skillet or griddle over medium-high heat. Using a sharp knife, poke several holes in each eggplant. Place the eggplants on the hot skillet and cook, turning occasionally, until they are charred on all sides. Once done, transfer them to a bowl and let cool.
- Peel and Drain: When the eggplants are cool enough to handle, peel off the charred skins and discard them. Place the peeled eggplant flesh into a fine strainer set over a bowl to drain excess moisture.
- Chop the Eggplant: After draining, transfer the roasted eggplant flesh to a cutting board and chop finely with a sharp knife. Alternatively, pulse briefly in a food processor if you prefer a smoother texture, but chopping by hand preserves some texture in the dip.
- Prepare the Tahini Mixture: In a medium bowl, whisk together the tahini, olive oil, and lemon juice until smooth and creamy. Add the grated garlic, ground cumin, and smoked paprika, and whisk to combine.
- Combine and Season: Add the chopped eggplant and parsley to the tahini mixture. Use a spatula to fold everything together until evenly combined and creamy. Taste and season with sea salt and additional lemon juice as desired.
- Serve: Transfer the baba ganoush to a serving bowl. Garnish with sesame seeds, fresh herbs, and chili flakes if you like some heat. Enjoy with pita chips, pita bread, crusty bread, or fresh vegetables like bell peppers, tomatoes, and cucumbers.
Notes
- The eggplants can alternatively be cooked on an outdoor grill, under the broiler, or over an open flame for a smoky flavor, but open flame methods are messy and baking lacks smokiness.
- Omitting olive oil and increasing tahini makes this dip compliant with whole-food plant-based diets.
- Adjust garlic and lemon juice to your taste for a milder or more tangy dip.
- Store leftovers covered in the refrigerator for up to 3-4 days.
- For a smoother consistency, use a food processor, but hand chopping adds nice texture.
Keywords: Vegan Baba Ganoush, Lebanese dip, roasted eggplant dip, tahini dip, smoky baba ganoush, vegan appetizer, Middle Eastern dip, healthy dip recipe
