This dreamy, flavorful dip is one of my favorites. Have you tried it? It’s baba ganoush or eggplant dip. I’m using cinnamon and cumin in this because it builds an intense flavor and topping it off with paprika takes it up another notch. I’ve often ordered this dip alongside yummy falafels here in NYC, and it’s the best. It turns out, making baba ganoush at home is not so hard at all. Check out the recipe below and make it for a dip, appetizer, or sandwich spread!
Homemade Baba Ganoush
- Yield: about 4 servings 1x
Description
Easily make homemade baba ganoush eggplant dip beautifully spiced with cinnamon and cumin as an appetizer of sandwich spread.
Ingredients
- 1 medium eggplant or approx. 3 small eggplants
- 2 tbsp tahini
- 1 tbsp + 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp cumin
- 1/2 lemon, juice
- 1 garlic clove
- paprika for topping
- optional: 1 tbsp pine nuts
Instructions
- Slice eggplant into 1/4 inch rounds and then coat with olive oil. Arrange slices in a single layer on a baking sheet (no parchment paper).
- Broil eggplant slices in the oven on high for 10-15 minutes (flipping in between) and then let rest covered so they don’t dry out,
- Toss slices into the food processor and grind up, then add the rest of the ingredients and blend until smooth.
- Top off with paprika and olive oil. Serve with vegetable crudite for dipping!
- Category: Side, Appetizer
Frequently Asked Questions
What size eggplant should I use for the baba ganoush?
A medium-sized eggplant works best for this recipe, as it provides a good balance of flesh to skin.
How do I achieve a smoky flavor in my baba ganoush?
To achieve a smoky flavor, roast the eggplant directly over an open flame or in a hot oven until the skin is charred and the flesh is soft.
Can I adjust the spices in the baba ganoush recipe?
Yes, you can adjust the amount of cinnamon and cumin to suit your taste, but these spices are key to building the dip’s unique flavor.
