Why is baba ganoush not vegan sometimes?

While this vegan baba ganoush recipe is 100% plant-based, some versions may include yogurt or dairy-based ingredients, especially in restaurant or pre-packaged versions. These additions make it non-vegan. Always check the ingredient list or make your own to ensure it's dairy-free.

Is baba ganoush healthier than hummus?

Both dips are nutritious, but baba ganoush is generally lower in calories and fat than hummus since it uses eggplant as the base instead of chickpeas. This vegan baba ganoush recipe is especially light and high in fiber, making it a great option for those watching calories or carbs.

What can I substitute for tahini in baba ganoush?

If you're out of tahini or prefer a sesame-free version, try these substitutes: Sunflower seed butter Cashew cream Unsweetened almond butter Each gives your vegan baba ganoush recipe a creamy texture with a slightly different flavor.

What is the difference between baba ganoush and moutabel?

The two dips are often confused. Baba ganoush is usually vegan and focuses on smoky eggplant, tahini, and lemon. Moutabel , on the other hand, often includes yogurt, making it non-vegan by default. This recipe stays true to the vegan version by skipping dairy entirely.

Vegan Baba Ganoush Recipe

Name: Vegan Baba Ganoush
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 480 ml / 460 g / 2 cups smoked aubergine pulp (or 2 medium aubergines); 1-2 garlic cloves, minced; 1/2-3/4 tsp salt (adjust if using jarred pulp); 2 tsp lemon juice; 2 heaped tbsp tahini; 1½ tsp pomegranate molasses (or more lemon juice); 1/4 tsp ground cumin (optional); Pomegranate seeds, for garnish; Fresh parsley, finely chopped; 1-2 tsp extra virgin olive oil, for garnish (optional)

Description

A creamy, smoky vegan baba ganoush made with roasted or jarred smoked aubergine, garlic, tahini, and pomegranate molasses. A perfect dip for pita or part of a Middle Eastern mezze platter.

Ingredients

Scale

480 ml / 460 g / 2 cups smoked aubergine pulp (or 2 medium aubergines)
1–2 garlic cloves, minced
1/2–3/4 tsp salt (adjust if using jarred pulp)
2 tsp lemon juice
2 heaped tbsp tahini
1½ tsp pomegranate molasses (or more lemon juice)
1/4 tsp ground cumin (optional)
Pomegranate seeds, for garnish
Fresh parsley, finely chopped
1–2 tsp extra virgin olive oil, for garnish (optional)

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Instructions

If using fresh aubergines, pierce them with a knife and char directly over a gas burner, turning every 2-3 minutes until blackened and collapsed. Alternatively, use jarred smoked aubergine.
Transfer hot aubergines to a bowl and cover to steam for easier peeling.
Smash garlic into a paste with a pinch of salt, mix with lemon juice, and let sit to mellow.
Scoop out aubergine flesh and drain in a sieve to remove excess liquid.
Mash the flesh with a fork and mix in salt, tahini, pomegranate molasses, cumin (if using), and garlic.
Transfer to a bowl, garnish with pomegranate seeds, parsley, and olive oil if desired.
Best served the day after preparation for enhanced flavor.

Notes

If available, use jarred smoked aubergine such as SERA or TAT brands. Look for ‘Közlenmiş patlıcan’ in Turkish stores. It saves time and provides authentic smoky flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dip
Method: Roasted
Cuisine: Middle Eastern

Nutrition

Serving Size: 2 tbsp
Calories: 129
Sugar: 5g
Sodium: 200mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg