Pestos, Dips & Sauces

Baba Ganoush

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Baba Ganoush

A deliciously creamy and thick aubergine sauce with a signature smoky flavor from the Middle East. Although it has a similar consistency, appearance, and texture to hummus and can actually be used in place of hummus, the key difference is that Baba Ganoush’s star ingredient is eggplant, while in hummus, the star ingredient is chickpeas. While the difference in the star ingredient seems very little, its implication in taste is major. Hummus has a great nutty taste from the chickpeas and its mix of ingredients that enhance this flavor. Baba Ganoush, on the other hand, has a smoky and earthy flavor.

Baba Ganoush and Hummus have a pretty similar nutritional profile. The only major difference is that hummus has more calories and that Baba Ganoush is richer in Vitamins B and E. It is always great to prepare these two interchangeably for you to enjoy the best of two worlds.

For this Baba Ganoush recipe, we have made it more unique by roasting the red peppers that add to the smoky flavor and bring out the sweetness of the peppers. The sun-dried tomatoes infuse great flavor to the dish, and the olive oil perfectly binds all the remaining ingredients to add a great silky smoothness. Add in yogurt for a rich, creamy, and tangy flavor.

For the best smoky flavor, use a wooden flame, if possible. It will add a great kick that will transform your Baba Ganoush’s recipe. This recipe with bread is the ultimate culinary dream!

Baba Ganoush

By Chloe Benjamin Serves: 5-6
Cooking Time: 30mins

Sweet, smoky, creamy, and silky smooth. This Baba Ganoush recipe is made to bring out the best of each ingredient, and the result of this is a delicious dish that offers great taste and health benefits.


  • 2 large aubergine, roasted on open flame or grill
  • 2 large red pepper, roasted on open flame or grill
  • 1 lemon, juiced
  • 1 tbsp basil leaves
  • 1 tsp salt
  • 1 tsp smoked paprika (optional)
  • 1 tbsp tahini
  • 1 tbsp yogurt (optional)
  • 1/2 cup extra-virgin olive oil
  • 1 cup sun-dried tomatoes, soaked overnight.



Roast eggplant until the out skin is all charred and inside is cooked. You want it burnt.


Place in a plastic bag, seal it and let the aubergine sweat inside from the heat of roasting.


This will allow for easy removal of burnt skin.


Gently peel off the charred skin until and dice the flesh into fine chops; add to a bowl.


Repeat the process with the red pepper.


Chop the sun-dried tomatoes into small pieces. This gives the dish an extra rich flavor.


Add all the ingredients with aubergine and mix well.


It will remain slightly chunky, or you can place all ingredients in a blender and blend until smooth.


Then it's ready to serve with bread.


  • 228 Calories
  • 16.7g Carbohydrates
  • 18.7g Fat
  • 8g Fiber
  • 3.2g Protein
  • 2.6g Saturated fat
  • 397mg Sodium
  • 8.7g Sugar

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