Name: Baba Ganoush without Tahini
Prep time: PT-958888H1M56S
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Middle Eastern
Ingredients: 1 large eggplant; 1 head of garlic; extra virgin olive oil, for brushing; 2 tbsp mayo ( vegan or regular); 1/4 tsp smoked paprika; 1/4 tsp salt; Freshly squeezed lemon juice to taste

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If you love the creamy texture and smoky flavor of baba ganoush, but you have a sesame allergy, this recipe is for you. Although we love the nutty flavor tahini brings to the traditional recipe, this Baba Ganoush without Tahini is the perfect allergy-friendly replacement.

ovehead view on a plate of baba ganoush without tahini.

What is Baba Ganoush?

Baba ganoush, also spelled Baba Ghanouj, is a Middle Eastern dip known for its creamy texture, and its smoky and earthy flavors. Like hummus, Baba Ganoush is usually made with tahini, lemon juice, and garlic but uses roasted eggplant instead of chickpeas.

Ingredients

For this easy baba ganoush recipe, we omit the tahini but use vegan mayo and smoked paprika to give this Mediterranean dish the classic creamy smoky notes we love. Make sure you're using the freshest ingredients possible to get the most flavor bang for your buck.

Eggplant. This is the star ingredient that lends its smoky and rich flavor after being roasted. When choosing an eggplant, look for one that is firm but not too hard. Make sure the skin is shiny and smooth, and the stem is green.
Garlic. Roasting the garlic alongside the eggplant gives a deep, mellow, slightly sweet, and smoky flavor. We use raw, grated garlic in our baba ganoush recipe, and if you prefer a strong punch of garlic you can go that route, but we do love the flavor profile of roasted garlic here.
Extra Virgin Olive Oil. We can't express enough how important it is to use extra virgin olive oil for its superior quality and flavor.
Mayo. You can use regular or vegan. Choose one with your favorite flavor profile.
Smoked Paprika. I you are not roasting your eggplant in an open fire, smoked paprika gives this baba ganoush its classic smokey flavor
Salt. Our go-to is sea salt, but kosher, Himalayan, or your favorite will work.
Lemon Juice. This helps brighten the dish and bring all the flavors together. Start with a small squeeze of fresh lemon juice and increase it according to your taste. Always use freshly squeezed as opposed to jarred.

How to make homemade baba ganoush ( instructions and tips)

In the recipe card below, we're roasting the eggplant and garlic in the oven. Check out our original Baba Ganoush Recipe for tips on how to cook the eggplant on the grill, under the broiler, or over an open flame.

We do not recommend using a food processor as that will make the dip too thin. Use a fork or potato masher to mix and mash the ingredients together while leaving a chunky texture.

overhead image of an eggplant that has been cut in half lengthwise, skin sides down, in a baking dish lined with parchment paper. The flesh of the eggplant has been cut in a crosshatch pattern and drizzled with olive oil. There are also 2 bulbs of garlic in the baking dish.

Slice the eggplant in half lengthwise, score the flesh, brush with olive oil

an overhead image of an eggplant that has been cut in half lengthwise, skin side up in a baking dish lined with parchment paper. There are also 2 bulbs of garlic next to the eggplant.

Lay cut side down on a baking sheet

overhead image of 2 halves of an eggplant, one half skin side up and one half skin side down, and 2 garlic bulbs. They have been baked in the oven and are now golden brown and appear soft.

Roast in the oven until soft

half of a baked eggplant. Flesh being scooped out of the skin with a spoon into a bowl.

Allow to cool and drain excess liquid

a bowl filled with scooped out cooked eggplant and garlic

Scoop the eggplant flesh into a bowl

Add the remaining ingredients and mix with a fork

ovehead view on a plate of baba ganoush without tahini. next to some forks

Serving Suggestions

Our Baba Ganoush without Tahini is perfect simply spread it onto warm pita bread or freshly baked focaccia.
Serve your roasted eggplant dip as an appetizer on a mezze platter with pita chips, sliced cucumbers, roasted olives, and cherry tomatoes.
You can dress it up with an array of garnishes and toppings. Smooth it out into a shallow bowl, and then drizzle with olive oil. Sprinkle with finely chopped parsley or cilantro, ground paprika or ground cumin, diced tomatoes or onions, fresh pomegranate seeds, or feta cheese.
Turn it into a main dish with lentils and thick sliced toast. Mix it into a healthy Buddha bowl with quinoa and fresh veggies.
Baba Ganoush is gluten-free, sesame-free, dairy-free, and vegan (if you use a vegan mayo). Serve alongside other dishes and accompaniments free of those ingredients to maintain the allergy-friendly appeal, especially when serving to a large crowd.

Storage

Baba Ganoush will last about 5 days when stored in an airtight container in the fridge. You may need to remove excess liquid that will naturally pool on the surface. It can also be frozen for up to six months. Thaw in the fridge overnight before serving.

ovehead view on a plate of baba ganoush without tahini on a stone tiled surface.

More Mediterranean-Inspired Dishes to Serve with Baba Ganoush

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.