It may take longer but to make but this easy baba ghanoush recipe is just as simple as hummus and just as delicious. If you're looking for a tasty homemade dip recipe then you've got to try it! I use air fried aubergines to make this baba ghanoush which makes it quicker than cooking them in the oven!
I love aubergines. Stuffed aubergines is one of my favourite recipes and stuffed aubergine curry is hard to beat. Delicious! They are one of my favourite vegetables and one of the best ways to eat them is in baba ghanoush.
Baba ghanoush is such a great aubergine recipe and very easy to make too. It's also really versatile to eat. You can enjoy it as a dip or a spread. It is perfect for snacking on with vegetable sticks or bread as well as being brilliant as a bbq side dish.
But what is baba ghanoush?
Baba ghanoush, also spelled baba ganoush, is a North African dip, originally from Lebanon. It's simply roasted (or air fried) aubergine, which is peeled then mashed with lemon juice, tahini, olive oil and spices.
Ingredient notes for baba ghanoush
To make this air fryer baba ghanoush you'll need:
- Garlic - You can use fresh garlic or a garlic puree or paste.
- Tahini - Use a good quality tahini
- Spices - I add smoked paprika and cumin. Some baba ghanoush recipes don't contain cumin and some don't contain any spices at all. I love to add them for extra flavour though.
- Extra virgin olive oil - Use a good quality olive oil.
- Seasoning - a little salt and black pepper
- Lemon juice - Use a fresh lemon if possible
How to make baba ghanoush
Do check the recipe card further down the page for full details.
First you need to cook the aubergine. Prick it a few times first so the steam can escape. Then bake it in the oven for about 50 minutes or air fry for about 25 minutes. Air frying is much quicker and gets the same result so use whichever method suits you best. (By the way, if you're a fan of air frying, do try my spicy air fried mushrooms)
When it comes out of the oven or air fryer, scrape out the flesh of the aubergine and put it in a food processor with all the other ingredients.
Blitz and then taste. You can add extra lemon juice, tahini, seasoning or spices if you feel it needs it.
How quick is baba ghanoush to make?
I really can't stress enough that although it looks like baba ghanoush is time consuming to make, almost none of that time is hands on time.
Once the aubergine has been roasted or air fried then it's super quick to make. You just need to blitz everything in a food processor or blender.
You can even speed up making baba ghanoush by roasting more aubergines than you need for an earlier recipe or poping the aubergines in the oven to roast while something else is cooking too.
What can you eat with baba ghanoush?
I love to eat this aubergine dip with fresh bread. Traditionally it would be eaten with grilled flat breads but I don't mind what kind of bread! It can be a starter or even a main meal if you add extra salads and a few more dips, such as this roasted carrot hummus. We love to eat it as part of a sharing platter with lots of different options.
Can you adapt the baba ghanoush recipe?
Yes of course. You can definitely adapt it to suit your tastes. If you want you can keep it plain and not add any spices at all.
If you want more of a citrus flavour, add a little lemon zest. Experiment with more tahini too.
You can also pimp it up by topping it with fresh herbs, roasted chickpeas or pomegranate seeds. You could even add a swirl of chilli oil if you love chilli as much as I do!
Storing baba ghanoush
Once you've made baba ghanoush it will keep well in the fridge in an airtight container for at least three days. You can freeze it for a couple of months too but ice crystals can form and the texture might change a little.
Easy Baba Ghanoush
- 2 aubergines
- 2 clove garlic
- 2 tablespoon tahini
- ¼ teaspoon smoked paprika plus extra to garnish (optional)
- ¼ teaspoon cumin
- 2 tablespoon extra virgin olive oil
- 1 pinch black pepper
- 1 pinch salt optional
- ½ lemon juiced
- Prick the aubergine with a fork. Roast in the oven at about 180C for about 50 minutes, until the skin has blackened. Leave to cool. Alternatively, cook the aubergines in the air fryer for 25 minutes at 195°c
- Slice the aubergine in half and scrape out the flesh with a spoon. Put it in the blender with the other ingredients.
- Taste and add a little extra of any of the ingredients if necessary.
- Serve as a dip with vegetable sticks, pita breads or other savoury biscuits or breads.
More delicious homemade dips
If you like this recipe then do check out one of these dips:
- Muhammara (a walnut and red pepper dip)
- Homemade mushroom pate
- Healthy carrot top pesto
- Creamy feta dip with lemon, mint and sumac
Keep in touch
Do let me know if you make this easy baba ghanoush recipe. I love to get feedback from readers.