Creamy Baba Ganoush with Za’atar
As we start nestling into those cozy autumn vibes, it’s the perfect time to lean into snacks that combine late summer produce with comfort food vibes. This creamy eggplant dip is a must-try when you need something easy but still full of flavor. Made with roasted eggplant, tahini, garlic, and fresh lemon juice, baba ganoush is like hummus’s cooler, more sophisticated cousin. It’s tangy and lusciously creamy, and the finishing touch of za’atar and olive oil takes it to the next level. Plus, it's incredibly versatile—you can dip pita, naan, veggies, or even add it to grain bowls for a hearty, satisfying bite. Whip up a batch and watch it become a staple in your snack rotation.
Tahini Tiny Tips
For an extra depth of flavor, make sure you bake your eggplant at a high temperature until the cut side that make contact with the cast iron has developed a delicious, deep brown color. This adds a deep flavor and adds a signature richness to your baba ganoush.
Don’t be shy with tahini, that’s what gives baba ganoush its nutty, slightly bitter edge. Adjust it to your liking—if you want a bolder tahini flavor, feel free to add an extra tablespoon. Just be sure to stir your tahini well before using it, as the oil often separates.
Don’t skimp on the lemon. Acid is your friend, especially in a creamy dish as it brightens up the entire dish. Start with two lemons, taste, and add more if needed. You want that vibrant acidity to cut through the richness of the eggplant and tahini.
Creamy Baba Ganoush with Za’atar
This creamy, tangy Baba Ganoush is a perfect snack that combines roasted eggplant, tahini, garlic, and fresh lemon juice for a deliciously rich dip. Finished with za’atar and olive oil, it’s a versatile addition to your snack rotation, great for dipping pita, veggies, or even adding to grain bowls.
Ingredients
- 1 large Italian eggplant
- 2 garlic cloves
- 2 tablespoon olive oil
- 2 lemons, juiced
- 2 tablespoons tahini
- 1 teaspoon kosher salt
- 1 teaspoon za’atar, for garnish
- Pita, naan, crackers, cucumbers, or bell peppers for serving
Instructions
- Preheat your oven to 400°F.
- Heat a cast iron skillet over medium high heat then add just enough olive oil to coat the bottom of the pan. Season the halved eggplant with a pinch of salt and add them to the skillet cut side down. Place the skillet in the oven and roast until the skin is blistered and the flesh is soft, about 30 minutes.
- Once the eggplant is cool enough to handle, use a spoon or your fingers to scoop out the soft flesh into a food processor and discard the skins. You should have about 2 cups of roasted eggplant flesh.
- To the food processor, add 2 roughly chopped garlic cloves, 1 tablespoon olive oil, juice of 2 lemons, 2 tablespoons tahini, and 1 teaspoon salt. Blend until smooth and creamy. Taste and feel free to adjust the salt, lemon juice, or tahini to your liking.
- Transfer the baba ganoush to a serving bowl, using the back of a spoon to create a big swoop in the center. Drizzle with a tablespoon of olive oil and sprinkle with 1 teaspoon of za’atar for a finishing touch.
- Serve with pita, naan, or fresh veggies like cucumber and bell peppers for dipping.
