Baba Ganoush without Tahini
Why? Because in some places, tahini is not easy to find. Also, we can explore subtle taste and nutrition changes with almost the same beloved recipe.
Baba Ganoush
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Table of Contents
What is Baba Ganoush?
Baba Ganoush is a classic Mediterranean eggplant dip. It is so beloved that the French call it “eggplant caviar.”
You will find it in Modern cuisine throughout the Mediterranean, but it is more common in the Eastern Mediterranean.
Where does Baba Ganoush come from?
Its origins are unclear, but it is safe to assume it comes from the Levant. This region includes countries like Lebanon, Jordan, Israel, Syria, and Egypt.
The name means “spoiled daddy” in Arabic, so it is safe to say that people consider it delicious.
Ingredients
Baba Ganoush
- Two medium eggplants
- 2-3 tablespoons of lemon juice
- Two crushed cloves of garlic
- 1/4 teaspoon cumin
- 1/2 teaspoon finely chopped fresh parsley
- 1/2 teaspoon salt, or to taste
- Olive oil (strongly recommended and extra virgin olive oil preferred)
Tahini Substitute
Cashew Nut Butter Drawing
Credit Alberto Conde Kitchen in the Med
- Any nut butter you like. I recommend cashew nut butter. It is creamy and delicious.
- Greek Yogurt.
- For this recipe, we are substituting 1/4 cup (60 ml) of tahini for approximately the same amount of nut butter or Greek Yogurt.
If you choose nut butter, protein and fat contents will rise slightly. Adjust to taste.
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Slice the eggplants in half, place them on the prepared baking sheet, and cut side down.
- Roast the eggplants for 45-60 minutes or until you can see the skin is charred and the flesh is very soft.
- Let the eggplants cool, then scoop out the flesh and place it in a bowl.
- Add the lemon juice, garlic, cumin, parsley, and salt to the bowl. At this point, add the tahini substitute (nut butter or Greek Yogurt)
- Mash the ingredients together until well combined.
- Drizzle with olive oil and additional parsley.
Serve with
Pita bread or pita chips, ideally, but it works well with any bread and chips you like.
Pitta Bread
Tips and ideas
- For the best Baba Ganoush, roast the eggplants over a flame.
- Cooking them in the oven is cleaner, but it is definitely not the same.
- Some people cook them in the microwave, and yes, this is faster, but the taste worsens. It is more bland.
- You can drizzle some paprika as a finishing touch. But it is not canonical.
- Whatever you do, I encourage you to experiment to find the best version of Baba Ganoush that suits your taste.
- Suggested substitutes for tahini include nut butter like cashew and almond butter, sunflower seed butter, sesame oil, sesame seeds, and pumpkin seed butter, among others.
Baba Ganoush Drawing
Credit Alberto Conde, Kitchen in the Med
Baba Ganoush FAQ
- What is Baba Ganoush? Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. It has a smoky, savory, and creamy flavor. You will find it as a dip with pita bread or raw vegetables.
- Is baba ganoush the same thing as hummus? While baba ganoush and hummus are popular Mediterranean dips, they are different. Baba ganoush is made with eggplant, while hummus is made with chickpeas. They have distinct flavors and ingredients, but people often serve both dishes together with pita bread and raw vegetables.
- What are the traditional ingredients in baba ganoush? The traditional ingredients in baba ganoush include roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. These ingredients contribute to its characteristic smoky, creamy, and savory taste.
- How to make baba ganoush? To make baba ganoush, you typically roast or grill the eggplant until it’s charred and the flesh is soft. Then, blend the eggplant with tahini, olive oil, lemon juice, garlic, and salt until it reaches a smooth and creamy consistency.
- Where does Baba Ganoush originate? Food enthusiasts engage in a friendly dispute over the origin of Baba Ganoush. Many believe it originated in the Levant, encompassing countries like Lebanon, Israel, Jordan, and Syria. However, some speculate it originated in Egypt around 1000 years ago, later spreading to other Middle Eastern regions. The dish is famous across the Middle East.
Baba Ganoush without Tahini Recipe
Hover the mouse over number of servings to get your desired amount.
Ingredients
- 2 medium eggplants
- 2 tbspn Lemon juice
- 2 cloves Garlic
- 1/4 tspn Cumin
- 1/2 tspn Fresh parsley Finely chopped
- 1/2 tspn Salt
- 1 tbspn Olive oil Extra virgin is strongly recommended
- 1/4 cup Greek yogurt In place of tahini
- 1 tbspn Nut butter I suggest cashew nut butter
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Slice the eggplants in half, place them on the prepared baking sheet, and cut side down.
- Roast the eggplants for 45-60 minutes or until you can see the skin is charred and the flesh is very soft.
- Let the eggplants cool, then scoop out the flesh and place it in a bowl.
- Add the lemon juice, garlic, cumin, parsley, and salt to the bowl. At this point, add the tahini substitute (nut butter or Greek Yogurt)
- Mash the ingredients together until well combined.
- Drizzle with olive oil and additional parsley.
Nutrition
Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
hey alberto, is there a way to make baba ganoush without firing up the grill for the eggplant? my apartment doesn’t allow grills and i wanna try this out. thx!
TerryJ, try broiling the eggplant in your oven, works like a charm for that charred flavor!
Also, microwaving it first can soften it up before you put it under the broiler. Faster and still tasty.
Of course, just use the oven. I do it all the time. You will not get the wonderful charred taste, but it is still great.
Baba what now? sounds like a funny dance move, not food lol
I just love how baba ganoush brings out the smoky flavors of eggplant, and it’s so versatile! Alberto, your point about its origin from the Levantine kitchen adds such an interesting historical context to the dish. Never knew that before reading your article. It’s always nice learning the story behind what we eat.
Thank you!
gone without tahini? that’s like pb without j, not buying it. gotta have tahini for it to be legit baba ganoush. what’s next, hummus without chickpeas?
To each his own. It is hard to get tahini where I am at, so I thought some people might have the same issue as me.
Was reading your instructions, Alberto, and wondering if there’s a quick method to peel the eggplants after roasting? It’s always a struggle and mess in my kitchen. Would love to hear your tricks or any reader suggestions!
eliZ_cooks, let them cool in a paper bag or cover with plastic wrap. The steam helps loosen the skin!
It comes out so easily that you can scoop it out with a spoon.
Thank you. I will start a new cooking techniques or cooking school section.
🙂
I gotta ask, does baba ganoush comes out crispy or is it more on the creamy side? i might add some breadcrumbs for a crunch idk
Creamy, for sure.
You can also use your favorite nuts, but the taste and calorie count will change.
You consider that.