Looking for a creamy, smoky, and totally delicious plant-based dip? This vegan Baba Ganoush is the perfect blend of roasted eggplant, tahini, garlic, and spice, creating a rich flavorful spread that’s perfect for everything from pita to veggies.
If you like falafel and hummus as much as I do, you’ll definitely enjoy this delicious homemade baba ganoush recipe made with succulent baked eggplant, sesame tahini, garlic, lemon, vegan yogurt, and spice.
It’s one of the best vegan eggplant dips ever for appetizer trays, fritters, vegan lettuce wraps, and finger foods. It’s great warm and cold with some buckwheat pita or homemade sourdough bread.
Baba Ganoush Recipe
Unlike hummus that uses chickpeas, baba ganoush features eggplant—an undeniably rich fruit. It’s healthy, too, with vitamins A, B, C, and K, potassium, magnesium, and boatloads of antioxidants and fiber. One report notes it may offset cancers by protecting DNA.
Here’s what you’ll need (full recipe below):
Equipment
- Food processor (or blender)
- Mixing bowl.
- Cutting board.
- Colander.
- Baking pan.
- Flatware/cutlery.
- Knife set.
- Crockery.
- Food storage container.
- Oven mitts.
- Apron.
- Kitchen cloth.
Baba Ganoush is a flavorful Middle Eastern dish with a rich history! Its name means ‘father of tenderness,’ a nod to its smooth, creamy texture. Legend has it that it was first made as a way to impress a prince. 🙂
Ingredients
- Eggplants.
- Tahini.
- Vegan yogurt.
- Garlic.
- Lemon juice.
- Parsley
- Extra-virgin olive oil.
- Pink salt.
- Black pepper.
- Nutritional yeast.
- Olives.
- Grains of Paradise.
Ingredients like Grains of Paradise, nutritional yeast, olives, even yogurt and oil, are optional per your taste.
Instructions
- Preheat oven to 375 and bake whole eggplants until tender, about 45-60 minutes.
- After cooling, split and scoop the flesh into a colander and drain/pat-dry excess fluid.
- Process/blend all ingredients except yogurt, olives, & parsley until smooth. The yogurt can be stirred in before serving.
- Garnish with olives, parsley, your choice of veggies, extra-virgin olive oil.
Baba ganoush is packed with vitamins, minerals, antioxidants, and bioactive compounds. It rocks folate, phosphorous, iron, copper, and more. And with allicin onboard—garlic’s powerhouse—it’s exceptionally rich.
Plant-Based Baba Ganoush
Equipment
- Food processor (or blender)
Ingredients
- 3 eggplants. (medium)
- 1 1/2 tbsp tahini.
- 1/2 cup vegan yogurt. (plain)
- 2 cloves garlic.
- 2 tbsp lemon juice.
- 1/4 cup parsley (fresh, raw)
- 1 tbsp extra-virgin olive oil.
- 1/2 tsp pink salt.
- 1/2 tsp black pepper.
- 1 tbsp nutritional yeast.
- 5 Olives.
- 1/2 tsp Grains of Paradise.
Instructions
- Preheat oven to 375 and bake whole eggplants until tender, about 45-60 minutes.
- After cooling, split and scoop the flesh into a colander and drain/pat-dry excess fluid.
- Process/blend all ingredients except yogurt, olives, & parsley until smooth. The yogurt can be stirred in before serving.
- Garnish with olives, parsley, your choice of veggies, and extra-virgin olive oil.
Nutrition
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The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
