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Learn how to make baba ganoush in just 25 minutes with this easy recipe that’s perfect for any get-together. It’s basically hummus’s cool cousin and it’s always a crowd favorite!

Detailed close up of baba ganoush on a plate with cucumber slices, carrots, peppers, pita bread, and a lemon wedge.
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If you’re not familiar with baba ganoush (or maybe you’ve had it in a restaurant but don’t actually know what’s in it), it’s a creamy veggie dip. It’s sort of a fancy form of hummus but made with eggplant instead of chickpeas.

(You can actually make a mash-up of the two recipes with this recipe for baba ganoush hummus, but today I’m showing you how to make the a quick version of the classic!).

Baba ganoush on a plate with cucumber slices, carrots, peppers, pita bread, and a lemon wedge.

Key Ingredients

  • Eggplant: Grab a large eggplant or a few smaller ones.
  • Tahini: Tahini is made from ground sesame seeds and will be used for both flavor and texture. You can use pre-made tahini, or you can make your own.
  • Lemon Juice: Lemon juice adds the perfect zing to this baba ganoush. Fresh lemon juice is best, as it has a brighter flavor.
  • Garlic and Salt: For an extra kick, we’ll be using minced garlic and a bit of salt. Garlic lovers are free to add more! A pinch of salt brings out the natural flavor of eggplant.
One full eggplant lying beside one peeled, sliced eggplant
Many recipes roast the whole eggplant, but by broiling the slices, we get the same smoky flavor in the oven in way less time.
A hand dipping a slice of pita bread into a bowl of baba ganoush
A plate of hummus and baba ganoush garnished with parsley and olive oil, accompanied by sliced cucumbers, carrots, red bell peppers, pita bread, and a halved lemon on a white plate.
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Shortcut Baba Ganoush Recipe (25 Minutes)

5 from 1 rating
By: Sarah Bond
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 6 servings
Learn how to make baba ganoush in just 25 minutes with this easy recipe that's perfect for any get-together. This flavorful dip can be served with veggies, crackers, or pita bread. Baba ganoush is basically hummus's cool cousin and it's always a crowd favorite!

Ingredients 

  • 1 large eggplant, or 2 small
  • 4 Tbsp extra virgin olive oil, divided, 60 mL
  • 1 tsp salt, divided
  • ¼ cup tahini, 60 g
  • 2 Tbsp lemon juice, 30 mL
  • 2 cloves garlic, minced
  • Optional flavors: 2 Tbsp fresh parsley, pinch of cumin
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Instructions 

  • Prep: Preheat oven to broil. Peel eggplant(s) and slice into ¼-inch thick rounds. Spread onto a paper towel in a single layer, then sprinkle both sides evenly with ¾ tsp salt. Let sit for 15 minutes to allow moisture to be drawn out. Firmly pat eggplant slices as dry as possible with paper towels, then transfer to a baking sheet.
    Sliced zucchini rounds rest on paper towels to absorb moisture, perfect for pairing with a creamy serving of baba ganoush.
  • Cook: Brush each side of the eggplant slices with olive oil (about 2 Tbsp total). Set on a mid/upper rack of the oven, and broil for 5 minutes per side or until lightly brown on both sides and fork tender.
    A baking tray with evenly arranged round slices of roasted vegetables, possibly zucchini or squash, placed on parchment paper. Perfectly roasted to complement a creamy side like baba ganoush.
  • Mash: Allow eggplant to cool slightly before using. Add it to a bowl and mash with a fork or potato masher to form a paste.
    A glass bowl brimming with round, golden-brown roasted eggplant slices, the perfect base for a delightful baba ganoush.
  • Stir: Stir in tahini, lemon juice, and garlic. While stirring, slowly drizzle in remaining 2 Tbsp of oil. Taste and add remaining ¼ tsp of salt if needed.
    A bowl with mashed bananas, melted butter, and sugar mixed together sits on a light surface, reminiscent of the rich texture found in dishes like baba ganoush.
  • Serve warm or chilled with pita bread, crackers, or sliced veggies!
    A bowl of hummus garnished with herbs and olive oil, accompanied by baba ganoush, is surrounded by sliced cucumber, lemon, carrot sticks, red bell peppers, and pita bread pieces on a plate.

Notes

For smoother baba ganoush, transfer mixture to a food processor and blitz until smooth.
Serve with pita bread, chips, veggies, or as a spread on sandwiches and wraps!
Store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 7.6g | Protein: 2.2g | Fat: 12.5g | Saturated Fat: 1.7g | Cholesterol: 0mg | Sodium: 467mg | Potassium: 185mg | Fiber: 3.4g | Sugar: 3.1g | Calcium: 9mg | Iron: 0mg

Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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5 from 1 vote

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2 Comments

  1. Berlinda says:

    5 stars
    Hi how much cumin do you add for 2 egg plant recipe? Thank you

    Reply
    1. Sarah says:

      I would do 1/4 tsp or so 😀