Baba Ganoush Recipe

Gluten Free Crackers and Baba Ganoush

This easy Baba Ganoush Recipe is a delicious Vegan, Dairy Free and Gluten Free dip that’s perfect for scooping with our Gluten Free Salt & Seed crackers. The hero ingredient of Baba Ganoush is, of course, eggplants or aubergines, but other essential ingredients are tahini or ground sesame paste for depth and freshly squeezed lemon juice for freshness. A showering of sumac before serving adds extra citrus zing and black olives add a briny salty element.

In researching the origins of Baba Ganoush I learned that in Arabic, “baba” means father and “ghanoush” means spoiled so that makes it “spoiled dad” dip. Not sure what that means but, like hummus, Baba Ganoush is an essential part of a shared table or mezze of eastern Mediterranean dishes.

Gluten Free Crackers and Baba Ganoush

Baba Ganoush Recipe

This easy Baba Ganoush Recipe is a delicious Vegan, Dairy Free and Gluten Free dip that's perfect for scooping with our Gluten Free crackers.
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Lebanese


  • barbecue or char grill


  • 2 eggplants
  • 1/4 cup tahini paste
  • 1 garlic clove, finely chopped
  • 1 lemon, juiced
  • salt & pepper
  • extra virgin olive oil
  • garnishes such as chopped parsley, roasted pine nuts, sumac or black olives


  • Over a lit gas flame, roast your whole eggplants for five minutes on each side, turning with a set of tongs for 20 minutes, until the skin is charred and the eggplant looks 'collapsed'.
    I prefer to use a barbeque as the eggplants roll around less!
    You can also roast your eggplants in a hot oven but they don't get that lovely smoky flavour.
  • Place your cooked eggplants in a colander over a bowl to allow any excess juice to drain from the eggplants.
  • Once the eggplants are cool enough to handle, remove their charred skins and stems, placing the soft flesh in a clean bowl.
  • I like to mash the drained eggplant flesh with a fork so that it retains some of its texture. Add the tahini paste, garlic, lemon juice and mash to your preferred texture. Season to taste.
    You might prefer your Baba Ganoush smoother – in that case, you can use a food processor to combine the ingredients.
  • To serve your Baba Ganoush, spread the dip in a shallow bowl, creating some hills and valleys in the surface. Swirl over favourite extra virgin olive oil through the grooves and scatter with your preferred garnishes like sumac, olives, fresh herbs and roasted pine nuts.


We like to use Grumpy Grandma’s Wood Smoked Extra Virgin Olive Oil in our Baba Ganoush recipe.
Keyword Dip
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