Spicy Baba Ganoush
A creamy dip made with roasted eggplant, Greek yogurt, and tahini. Perfect as an appetizer with pita bread or as a Mediterranean-style side dish.
Baba Ganoush is one of my all-time favorite dips!
This creamy roasted eggplant spread is a Mediterranean classic that’s as simple to make as it is delicious. Served with warm pita, crunchy crackers, or fresh veggies, it makes the perfect appetizer for any gathering. With its smoky flavor, velvety texture, and a hint of spice, my baba ganoush is a light, healthy, and flavorful recipe your guests will love.
Why make this recipe?
- A quick culinary journey: Inspired by Mediterranean and Middle Eastern cuisine, this dip brings authentic flavors straight to your kitchen.
- Healthy and nourishing: Roasted eggplant is light and rich in fiber, Greek yogurt adds protein, and tahini provides healthy fats—making it a balanced snack or starter.
- Versatile and crowd-pleasing: Serve it as an appetizer with pita, as a side dish, or spread it into sandwiches for a flavorful twist.
Preheat the oven to broil. Place the eggplants on a baking sheet and put them in the middle of the oven for 10 minutes. You can also use a BBQ for this step. Turn the eggplants after 10 minutes and continue roasting for another 10 minutes, until the inside is very tender. Set aside and let cool for at least 5 minutes.
Scoop the tender eggplant flesh into a food processor. Add the garlic, Greek yogurt, cumin, parsley, lemon juice and zest, salt, and hot sauce. Blend until smooth and creamy.
Transfer the baba ganoush to a large serving bowl. Drizzle with olive oil and sprinkle with sumac.
Bon appetit and enjoy!
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