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Vegan Baba Ganoush Appetizer Platter

Baba Ganoush ~ Vegan

Best Vegan Baba Ganoush recipe from scratch, a creamy Middle Eastern Levantine dip (originally Lebanese) meaning “ spoiled dad “ or as the French call it  “caviar d’aubergines” or eggplant caviar. Made with roasted eggplants, tahini, lemon, garlic and smoky spices.
Course Appetizer
Cuisine Middle Eastern
Keyword baba ganoush, plant based, vegan,
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 347kcal
Author Florentina


  • 3 Italian eggplants medium size
  • 4 tbsp tahini
  • 4-5 tbsp extra virgin olive oil (omit or replace with tahini for WFPB + Plantricious compliance)
  • 1 lemon juiced
  • 2 large cloves garlic grated
  • 1/4 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1-2 tbsp Italian parsley or fresh dill chopped
  • 2 tsp sesame seeds optional for garnish


  • Preheat a cast iron skillet or griddle over medium high heat. Use a sharp knife and poke each eggplant in a few spot. Place on top of the hot skillet. Cook until charred on all sides then transfer to a bowl to cool off. ( The eggplants can also be cooked on the outdoor grill, under the broiler, charred on open flame or baked in the oven. The open flame method is really messy and the oven method lacks the smokiness so keep that in mind when deciding which cooking method to use.)
  • Once cool enough to handle peel the charred skins off of the eggplant and discard. Place the eggplant in a fine strainer and allow the extra moisture to drain over a bowl.
  • Once drained transfer the roasted eggplant meat to a cutting board and using a sharp knife chop it up finely. Alternatively this can be done in the food processor, I prefer some texture in my dip so I like to do it by hand.
  • In a medium bowl whisk together the tahini with the olive oil and lemon juice until smooth and creamy. Whisk in the garlic, cumin and smoked paprika then add the roasted eggplant and parsley.
  • Use a spatula to combine everything until smooth and creamy. Season to taste with sea salt and add more lemon juice if desired.
  • Serve as a dip garnished with sesame seeds, fresh herbs and chili flakes for some attitude. Serving ideas: pita chips, pita bread, crusty bread, fresh veggies:  bell peppers, tomatoes, cucumbers, etc.


  • Oil-Free WFPB & Plantricious Adaptation: Replace the olive oil in the recipe with more tahini, cashew butter or cultured coconut yogurt.
  • To add extra smokiness to your baba ganoush you can add a tiny bit of liquid smoke, however this won’t be necessary if you char the eggplants first.
  • What can i substitute for tahini ? Tahini is a classic ingredient in this dip but can easily be substituted with creamy cashew or walnut butter. Alternatively a store bough vegan mayo, sour cream or cultured coconut yogurt also works great. 
  • Serving ideas: pita chips, pita bread, crusty bread, fresh veggies: bell peppers, tomatoes, cucumbers, etc.


Calories: 347kcal | Carbohydrates: 27g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Sodium: 14mg | Potassium: 893mg | Fiber: 12g | Sugar: 13g | Vitamin A: 286IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 2mg