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Easy Baba Ganoush Recipe (Gluten-Free, Vegan)

  • Author: Felicia Lim
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Creamy, rich and flavorful with the tastes of roasted eggplant and tahini, this easy baba ganoush recipe is perfect for snacking on or as a beautiful appetizer. Naturally gluten-free and vegan, this dip can be enjoyed by everyone!


  • 2 medium eggplants (approximately 2 pounds)
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 1/4 cup tahini
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin + more for sprinkling
  • 1/3 cup olive oil + more for brushing and drizzling
  • 2 tablespoons chopped fresh parsley, for garnish
  • Pinch of smoked ground paprika, for sprinkling


  1. Preheat and Line: Preheat oven to 450F and adjust the rack to the middle position. Line a large baking sheet with parchment paper. 
  2. Cut Eggplants into Halves: Cut the eggplants into half lengthwise.
  3. Brush with Oil: Brush the cut sides of the eggplants with olive oil.
  4. Roast Eggplants: Place the eggplant halves cut-side-down on the parchment-lined baking sheet and roast in the oven until tender (approximately 35 to 40 minutes).
  5. Scoop Out The Flesh: Let the roasted eggplant cool for a few minutes before flipping them over and scooping out the flesh with a spoon, discarding the skin.
  6. Strain the Flesh: Place the mesh strainer over a mixing bowl and discard any stray bits of skin. Press the eggplant flesh against the strainer and make sure to squeeze out as much liquid as possible.
  7. Process Until Creamy: Combine the strained eggplant flesh, tahini, minced garlic, lemon juice, olive oil, salt, and cumin in the bowl of your food processor or a high-speed blender. Process until pale and creamy.
  8. Garnish and Serve: Transfer the baba ganoush to a serving bowl, drizzle olive oil over, and garnish with chopped fresh parsley, ground cumin and ground paprika. Serve with vegetable crudités or crackers.


Eggplant: I roasted the eggplants in the oven because I don’t have a grill, but you can also grill them if you prefer. The grilled eggplants will impart a slightly smokier flavor.

Garlic: I recommend using fresh garlic as opposed to dried or granulated garlic because fresh garlic is richer and stronger in flavor.

Lemon Juice: The lemon juice adds a nice citrus flavor to this recipe, so I wouldn’t omit it out. I prefer to use fresh lemon juice instead of store-bought lemon juice because it’s fresher and tastes better, however if you don’t have fresh lemons available, you can use whichever lemon juice you have on hand.

Tahini: Since tahini (basically sesame seeds that have been ground to a paste) is an essential part of making baba ganoush, I wouldn’t recommend substituting it with anything unless you do not like the taste of sesame. In that case, you can substitute it with equal amount of cashew butter.

Ground Cumin: Cumin gives a nice kick to this eggplant dip, so I wouldn’t leave it out if possible.

Olive Oil: I highly recommend using extra virgin olive oil for a bright delicious flavor. I would not recommend using other types of oil as olive oil is what lends a Mediterranean flavor to this dish.

Smoked Ground Paprika: I love smoked ground paprika not only for the smoky flavor, but also for a sprinkle of color. However, if you find it too spicy you can leave it out.

Storing: If not eating immediately, or if there are any leftovers, store in an airtight container in the refrigerator for up to 4 days.

Adapted from: Cookie and Kate

  • Category: Appetizers
  • Method: Baking
  • Cuisine: Middle Eastern

Keywords: baba ganoush recipe

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