This baba ganoush recipe is simple, subtly smoky and made without tahini. Roasted eggplant gets blended together with thick, creamy yogurt, a handful of spices and a splash of lemon juice to create a zesty kick and freshness.
I first discovered this popular middle eastern dip (or a version of it) during my travels to Israel and quickly fell in love it. Baba ganoush usually includes sesame paste (so called tahini) but believe me when I say you don't necessarily need it as a key ingredient.
In this baba ganoush recipe the tahini is replaced by thick Greek yogurt, making it perfect for those who have a sesame allergy or just don't have any tahini on hand.
With less than 10 ingredients, it not only is easy to make but also super versatile. You can serve it as an appetizer, scoop it up with crackers or carrot sticks, or spread it on toasted bread (my favorite!) for a quick snack. I also love including it on veggie platters such as my Vegetarian Charcuterie Board or this Falafel Mezze Platter.
Ingredients & substitution notes
- Eggplant: The main ingredient in this roasted eggplant dip. Opt for firm, glossy eggplants. The skin should be smooth and free of wrinkles. I used organic eggplants, but that's up to you.
- Garlic: I find fresh garlic cloves best but if you don't have any garlic on hand you could use garlic powder instead.
- Yogurt: I recommend using thick Greek yogurt but feel free to use a dairy-free or vegan alternative. Make sure that it's plain, unflavored and unsweetened.
- Fresh lemon juice: Could be replaced with fresh lime juice. But I recommend freshly squeezed.
- Fresh parsley: I used chopped parsley but you could also use fresh chopped cilantro instead.
- Salt: You could use sea salt or any salt of choice.
- Oil: To drizzle over the finished dip. I love extra virgin olive oil.
See recipe card for quantities.
How to make baba ganoush without tahini
Step 1: Slice the eggplants in half and brush with olive oil. Add them to a baking tray together with the garlic cloves. Roast for around 45 minutes.
Step 2: Once they are soft, let them cool slightly. Once cold enough to handle, scoop out the flesh using a big spoon.
Step 3: Transfer the eggplant flesh to a food processor. Peel the garlic cloves. Then add them together with all the other ingredients to the food processor.
Step 4: Blend to desired consistency. If you prefer a chunkier texture, only pulse a couple of times. Or blend longer for a smooth dip.
Expert tips & tricks
- Yogurt selection: Use Greek yogurt for a thicker and creamier texture. If you prefer a dairy-free option, you can use a plant-based yogurt.
- Chopped parsley: Make sure to pre-chop the parsley or you'll end up with huge chunks.
- Blending Smooth: Use a food processor or blender to achieve a smooth and creamy texture. Blend in short bursts to prevent over-processing.
- Serve at Room Temperature: Bring the baba ganoush to room temperature before serving.
- Olive oil: I love adding a drizzle of olive oil (see photo) shortly before serving. It adds a wonderful flavor and enhances the presentation.
- Pomegranate seeds: I also added some fresh pomegranate seeds. They pair well with the smoky flavor profile of this dip.
- Herbs: Add some chopped herbs such as parsley or cilantro.
- Pita Bread or Naan: I love serving this dip with fresh pita bread or warm naan.
- Mediterranean Platter: Perfect to serve as a dip on a platter.
- Dipping Sauce: Serve baba ganoush as a dip with some vegetable sticks or crackers.
Frequently asked questions
After roasting the eggplant, let it cool and then use a fork or potato masher to mash it thoroughly. You can also use a blender or immersion blender if you have one.
More dip recipes
Baba Ganoush without Tahini
- 1 food processor or blender
- 1 fine mesh sieve (optional)
- 2 medium eggplants
- 2 garlic cloves
- 3 tablespoon yogurt (full fat Greek)
- 1 tablespoon fresh lemon juice ~½ a lemon
- 1 tablespoon chopped parsley
- ½ teaspoon salt
- ¼ teaspoon ground cumin (optional)
- olive oil to drizzle
- Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
- Give eggplants a good wash. Then discard the top and cut them into halves lenghtwise. Place the eggplants onto the prepared baking sheet. Pierce the flesh a couple of times with a fork and drizzle with some olive oil.2 medium eggplants, 2 garlic cloves
- Add the garlic cloves to the baking sheet. Roast in the oven for 45 or until the eggplant skin is charred, and the flesh is soft.
- Allow the roasted eggplants and garlic to cool. Then scoop out the eggplant flesh using a large spoon (see step-by-step photos or video). Remove the skin from the garlic.
- Optional: To get rid of any excess water you could place the flesh in a fine-mesh sieve or colander. Allow the excess liquid to drain for about 15 minutes. This will result in a thicker dip.
- Add the eggplant flesh, peeled garlic and all the other ingredients to a food processor and blend until smooth.3 tablespoon yogurt (full fat Greek), 1 tablespoon fresh lemon juice, 1 tablespoon chopped parsley, ½ teaspoon salt, ¼ teaspoon ground cumin (optional)
- Taste the baba ganoush and adjust the seasoning to your liking. You might want to add more salt, yogurt, cumin or other spices.
- Drizzle with extra virgin olive oil before serving. Garnish with chopped fresh parsley and pomegranate seeds (optional).
- Storage: Tastes best when consumed right away but can be stored in an airtight container in the fridge for up to 3 days. Give it a good stir before serving.
- More spices: Feel free to add more spices such as smoked paprika, sweet paprika, chili or other.
- Make it vegan by using plain vegan yogurt of choice.
- Serving: This homemade baba ganoush tastes amazing alongside some crackers, veggie stick, fresh pita or naan bread or as part of a platter such as a veggie charcuterie board.