18 Creamy Baba Ghanoush Recipes with a Twist

The rich, velvety texture and smoky flavor of baba ghanoush have made it a beloved dip in Middle Eastern cuisine. But why stick to just one recipe when you can experiment with different flavors and ingredients? In this article, we’ll take you on a journey through 18 creamy baba ghanoush recipes with a twist – from classic smoky variations to bold and innovative takes on the traditional eggplant-based dip.

From roasted garlic to spicy harissa, lemon-herb to pomegranate molasses, each recipe in this collection offers a unique spin on the original. Whether you’re looking for a vegan option or want to add some extra nutrition with avocado, we’ve got you covered. So go ahead and get creative – your taste buds (and your party guests) will thank you!

Classic Smoky Baba Ghanoush

Experience the rich flavors of the Middle East with this iconic eggplant dip, infused with the deep smokiness of charcoal-grilled eggplants.

Ingredients:

– 4 large eggplants
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon salt
– 3 tablespoons chopped fresh parsley
– 1 tablespoon smoked paprika (optional)

Instructions:

1. Preheat the grill to medium-high heat. Place the eggplants on the grill and cook for 30-40 minutes, or until they collapse and char slightly.
2. Remove the eggplants from the grill and let them cool.
3. Scoop out the flesh of the eggplants and transfer it to a blender.
4. Add tahini, lemon juice, olive oil, garlic, salt, and parsley to the blender.
5. Blend the mixture until smooth and creamy.
6. Taste and adjust the seasoning as needed. If desired, add smoked paprika for an extra smoky kick.

Cooking Time: 40 minutes (grilling time) + 10-15 minutes (blending)

Roasted Garlic Baba Ghanoush

Experience the rich flavors of roasted garlic infused in a creamy baba ghanoush, perfect for dipping pita bread or vegetables.

Ingredients:

– 4-5 cloves of garlic
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Optional: paprika, parsley, or sumac for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the top off each eggplant and hollow out the insides, leaving about 1/4 inch thick shells.
3. Place the garlic cloves on a piece of aluminum foil and drizzle with olive oil. Fold the foil over the garlic, creating a little packet.
4. Roast the garlic for 30-40 minutes or until tender and caramelized.
5. Scoop the roasted garlic out of its skin and mash in a bowl.
6. In a separate bowl, mix together the tahini, lemon juice, salt, and pepper.
7. Stuff each eggplant shell with the garlic-tahini mixture and place on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until the filling is heated through and the eggplants are tender.

Cooking Time: 60-70 minutes

Spicy Harissa Baba Ghanoush

Experience the bold flavors of North Africa with this creamy eggplant dip infused with the heat of harissa.

Ingredients:
– 2 large eggplants
– 1/4 cup harissa
– 1/4 cup tahini
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)

Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until the skin is blistered and charred.
4. Remove from oven and let cool slightly.
5. Scoop out the flesh and transfer to a blender or food processor.
6. Add harissa, tahini, lemon juice, olive oil, garlic, salt, and pepper.
7. Blend until smooth and creamy.

Cooking Time: 40 minutes

Lemon-Herb Baba Ghanoush

Brighten up your meal with this refreshing twist on the classic Middle Eastern dip, infused with citrusy lemons and fragrant herbs.

Ingredients:
– 2 large eggplants
– 1/4 cup fresh parsley leaves
– 1/4 cup fresh mint leaves
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce the eggplants several times with a fork and roast for 30-40 minutes, or until they collapse.
3. Scoop out the flesh and transfer it to a blender or food processor.
4. Add parsley, mint, garlic, lemon juice, and salt; blend until smooth.
5. With the blender running, slowly pour in olive oil through the top.
6. Continue blending until well combined and creamy.
7. Serve warm with pita bread or crudités.

Cooking Time: 40 minutes

Tahini-Free Baba Ghanoush

Enjoy a creamy and smoky eggplant dip without the need for tahini! This recipe is perfect for those looking for a dairy-free or nut-free alternative.

Ingredients:
– 2 large eggplants, roasted
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons water

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork several times and roast for 45-50 minutes, or until the skin is blistered and charred.
2. Remove from the oven and let cool. Scoop out the flesh and transfer it to a blender or food processor.
3. Add lemon juice, olive oil, garlic, smoked paprika, salt, and pepper. Blend until smooth.
4. With the blender or food processor still running, slowly add the water and continue blending for another minute.

Cooking Time: 45-50 minutes (roasting time) + 5 minutes (blending)

Pomegranate Molasses Baba Ghanoush

A twist on the classic Middle Eastern dip, this recipe adds a sweet and tangy pomegranate molasses to the rich flavors of eggplant, garlic, and tahini.

Ingredients:

– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon pomegranate molasses
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until the skin is charred and the flesh is tender.
4. Scoop the eggplant flesh into a blender or food processor.
5. Add tahini, lemon juice, garlic, olive oil, and pomegranate molasses to the blender.
6. Blend until smooth, seasoning with salt and pepper as needed.
7. Garnish with parsley or cilantro, if desired.

Cooking Time: 30-40 minutes

Avocado-Infused Baba Ghanoush

Elevate the classic Middle Eastern dip with the creamy richness of avocados.

Ingredients:
– 3 ripe avocados, peeled and pitted
– 1 large eggplant, roasted and cooled
– 2 cloves of garlic, minced
– 1/4 cup tahini
– 1 tablespoon lemon juice
– Salt to taste
– Optional: paprika, sumac, or other spices to taste

Instructions:
1. In a blender or food processor, combine the avocados, eggplant, and garlic.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Add the tahini, lemon juice, and salt; blend until well combined.
4. Taste and adjust seasoning if desired.
5. Garnish with paprika or sumac for added flavor and visual appeal.

Cooking Time: None! This dip is best served chilled or at room temperature.

Roasted Red Pepper Baba Ghanoush

Roasted Red Pepper Baba Ghanoush Recipe

Elevate your appetizer game with this vibrant and flavorful twist on the classic Middle Eastern dip.

Ingredients:
• 2 large red bell peppers
• 1 small eggplant, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice

Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet lined with parchment paper.
3. Roast the peppers for 30-40 minutes, or until charred and blistered.
4. Remove the peppers from the oven and let them cool slightly.
5. Peel off the skin, discarding it, and place the roasted pepper flesh into a blender or food processor.
6. Add the eggplant, garlic, cumin, salt, and pepper to the blender.
7. Blend until smooth, then stir in the Greek yogurt and lemon juice.
8. Refrigerate for at least 30 minutes before serving.

Cooking Time: 45-50 minutes (including roasting time)

Za’atar-Spiced Baba Ghanoush

A twist on the classic Middle Eastern dip, this recipe adds the earthy flavor of za’atar to the creamy baba ghanoush. Perfect for a snack or as a side dish for your next gathering.

Ingredients:
– 1 large eggplant
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon ground cumin
– 1 teaspoon za’atar
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the eggplant in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplant for 45-50 minutes, or until tender and slightly charred.
4. Scoop the flesh out of the eggplant and blend with garlic, tahini, olive oil, lemon juice, cumin, za’atar, salt, and pepper.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped parsley and serve.

Cooking Time: 50 minutes

Vegan Yogurt Baba Ghanoush

A creamy and delicious twist on the classic Middle Eastern dip, this Vegan Yogurt Baba Ghanoush is a game-changer for plant-based snackers. This recipe replaces traditional yogurt with a dairy-free alternative, while maintaining the rich flavor and velvety texture of the original.

Ingredients:

– 1 cup vegan yogurt (such as soy or coconut-based)
– 1/2 cup roasted eggplant, peeled and chopped
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil

Instructions:

1. In a blender or food processor, combine vegan yogurt, roasted eggplant, tahini, lemon juice, garlic, and salt. Blend until smooth.
2. With the blender or food processor still running, slowly pour in the olive oil to emulsify the mixture.
3. Taste and adjust seasoning as needed.
4. Serve chilled, garnished with a sprinkle of paprika and/or chopped parsley.

Cooking Time: 5-7 minutes (roasting eggplant) + 2-3 minutes blending

Smoked Paprika Baba Ghanoush

Smoked Paprika Baba Ghanoush Recipe

Summary:
Elevate your dip game with this Smoked Paprika Baba Ghanoush recipe, adding a smoky twist to the classic Middle Eastern eggplant delight.

Ingredients:

– 2 large eggplants
– 1/4 cup smoked paprika
– 1/4 cup tahini
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds, place them on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with smoked paprika, and season with salt and pepper.
4. Roast in the preheated oven for 30-40 minutes, or until the eggplant is tender and charred.
5. Remove from the oven and let cool slightly.
6. Blend the roasted eggplant, tahini, lemon juice, garlic, salt, and pepper in a food processor until smooth.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh parsley or cilantro, if desired.
9. Serve warm or at room temperature.

Cooking Time: 30-40 minutes

Sumac and Mint Baba Ghanoush

This vibrant dip combines the warmth of sumac with the cooling freshness of mint, perfect for accompanying pita bread or vegetables.

Ingredients:

– 1 cup roasted eggplants (see note)
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon ground sumac
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roast the eggplants until charred, then let them cool.
3. Scoop the flesh into a blender or food processor.
4. Add tahini, garlic, lemon juice, olive oil, sumac, and mint leaves. Blend until smooth.
5. Season with salt and pepper to taste.
6. Serve at room temperature.

Cooking Time: 20-25 minutes (including eggplant roasting time)

Tahini-Less Almond Butter Baba Ghanoush

A creamy eggplant dip without the tahini, this recipe uses almond butter to add richness and depth of flavor. Perfect for veggie lovers and those looking for a nutty twist on traditional baba ghanoush.

Ingredients:

– 2 large eggplants
– 1/4 cup almond butter
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until charred and collapsed.
4. Scoop the flesh out of the eggplants and place it in a blender or food processor.
5. Add almond butter, lemon juice, garlic, and olive oil to the blender.
6. Blend until smooth and creamy, seasoning with salt and pepper to taste.

Cooking Time: 40 minutes

Servings: 4-6

Grilled Eggplant Baba Ghanoush

A twist on the classic Middle Eastern dip, this grilled eggplant version adds a smoky flavor to the rich and creamy baba ghanoush.

Ingredients:

– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat grill to medium-high heat.
2. Slice eggplants into 1-inch thick rounds and brush with olive oil.
3. Grill eggplant for 3-4 minutes per side, or until charred and tender.
4. Scoop out the flesh of the eggplant and place in a blender or food processor.
5. Add tahini, lemon juice, garlic, salt, and parsley to the blender.
6. Blend until smooth and creamy.
7. Serve warm or at room temperature with pita bread, vegetables, or as a dip.

Cooking Time: 20-25 minutes

Turmeric and Cumin Baba Ghanoush

Turmeric and Cumin Baba Ghanoush Recipe

Summary: A flavorful twist on the classic Middle Eastern eggplant dip, this recipe adds a warm and aromatic touch with turmeric and cumin. Perfect for snacking or as an accompaniment to your favorite dishes.

Ingredients:

– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and place them on a baking sheet.
3. Drizzle with olive oil and season with salt, pepper, cumin, and turmeric.
4. Roast the eggplants for 30-40 minutes or until they are tender and collapsed.
5. Scoop the flesh out of the eggplants and blend it in a food processor with tahini, lemon juice, and garlic until smooth.
6. Season to taste and serve warm or at room temperature.

Cooking Time: 30-40 minutes

Caramelized Onion Baba Ghanoush

Caramelized Onion Baba Ghanoush Recipe

Elevate your appetizer game with this rich and creamy dip, infused with the sweet and savory flavors of caramelized onions.

Ingredients:

– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup roasted red peppers, chopped
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup plain Greek yogurt (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss onion slices with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until caramelized.
3. Remove from the oven and let cool slightly.
4. In a blender or food processor, combine roasted onions, chopped red peppers, tahini, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed. If desired, stir in Greek yogurt to thin out the dip.
6. Serve warm or at room temperature with pita chips, vegetables, or crackers.

Cooking Time: 40-50 minutes (including roasting time)

Olive Oil Drizzle Baba Ghanoush

Olive Oil Drizzle Baba Ghanoush Recipe Summary:
Elevate the classic Middle Eastern dip with a drizzle of rich olive oil and a sprinkle of parsley.

Ingredients:

– 1 large eggplant, roasted and peeled
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh parsley leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the eggplant until charred and tender.
3. Peel the eggplant and place it in a blender or food processor with tahini, lemon juice, garlic, salt, and pepper.
4. Blend until smooth, stopping to scrape down the sides as needed.
5. Taste and adjust seasoning if desired.
6. Transfer the dip to a serving bowl and drizzle with olive oil.
7. Garnish with fresh parsley leaves.

Cooking Time: 30 minutes (roasting time), 10-15 minutes (blending time)

Chili Flake and Parsley Baba Ghanoush

Chili Flake and Parsley Baba Ghanoush Recipe

Summary: A twist on the classic Middle Eastern dip, this recipe adds a spicy kick from chili flakes and freshness from parsley. Perfect for snacking or serving with pita bread.

Ingredients:

– 1 cup roasted eggplants (mashed)
– 1/4 cup tahini
– 2 cloves garlic (minced)
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon chili flakes
– 1/4 cup chopped fresh parsley

Instructions:

1. In a bowl, combine mashed eggplant, tahini, garlic, lemon juice, and olive oil.
2. Mix well until smooth.
3. Add salt, black pepper, and chili flakes. Stir to combine.
4. Fold in chopped parsley.
5. Chill in the refrigerator for at least 30 minutes before serving.

Cooking Time: 15 minutes (roasting eggplant) + 10 minutes (prep and assembly)

Summary

Get ready to elevate your dip game with these creative twists on classic baba ghanoush recipes! From smoky and spicy to herby and tangy, this collection of 18 unique variations will take you on a flavorful journey. Discover how roasted garlic or harissa can add depth, while lemon-herb or pomegranate molasses bring brightness. Try tahini-free options or experiment with avocado-infused, za’atar-spiced, or vegan yogurt variations. Whether you’re looking for something new to serve at your next gathering or just want to spice up a weeknight dinner, this article has got you covered!