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Baba Ganoush

Easy Baba Ganoush Without Tahini for Delicious Dips

Experience the smoky allure of Baba Ganoush, a creamy dip without tahini that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: APPETIZERS
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 large eggplant The star of this recipe, grilling gives it a smoky depth.
  • 1 medium red bell pepper Adds sweetness and vibrant color to your dip.
  • 1 medium Anaheim pepper A mild pepper with just the right amount of heat.
  • 2 cloves garlic Enhances the flavor with a zesty kick.
  • 2 tablespoons olive oil Provides creaminess and richness; drizzle extra for garnish!
  • 1/2 whole lemon zested and juiced to brighten the dip with refreshing citrus notes.
  • 1/2 teaspoon paprika Offers warmth and color; try smoked paprika for extra depth.
  • 1/2 teaspoon cumin Adds an earthy and nutty flavor; a must for that Mediterranean vibe.
  • 1/2 teaspoon sumac Brings a tangy lemony flavor; sprinkle more for garnish.
  • 1/2 teaspoon Kosher salt Essential for balancing flavors.
  • 1/4 teaspoon ground black pepper Adds a hint of spice to your mixture.
For Garnish
  • 1/4 cup chopped parsley Freshness and a pop of color to elevate your presentation.
  • 1 whole pita bread Perfect for scooping up this tasty Baba Ganoush!

Equipment

  • grill
  • Food Processor

Method
 

How to Make Baba Ganoush
  1. Grill the Eggplant: Heat a charcoal grill to medium-high, then place the eggplants on it. Turn them a quarter turn every 5-10 minutes until they’re charred on all sides and softened—this should take about 40-50 minutes.
  2. Grill the Peppers: Toss the red and Anaheim peppers on the grill, letting them char for about 10 minutes. You want them beautifully blistered and smoky!
  3. Steam the Peppers: Place the grilled peppers in a plastic bag to steam for a few minutes. Once they’re cool enough to handle, peel off the thick outer skin and discard the seeds.
  4. Prepare the Eggplant: Take the grilled eggplant off the grill and let it cool for about 10 minutes. Peel away the charred skin, cut it in half, and scoop out the soft, smoky flesh, roughly chopping it.
  5. Blend the Ingredients: In a food processor or blender, combine the roasted eggplant flesh, roasted peppers, garlic, lemon zest and juice, spices, and olive oil. Blend until the dip is nice and smooth.
  6. Taste and Adjust: Taste your Baba Ganoush and adjust the seasoning if needed. Transfer it to a wide plate, garnishing with a drizzle of olive oil, a sprinkle of sumac, and chopped parsley.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 16gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

This dip is versatile! Serve it warm straight from the processor or chill it for a refreshing treat.

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