This Baba Ganoush or eggplant dip is made without tahini so can be enjoyed safely if you have a sesame allergy. Smoky aubergine is blended with zesty lemon and garlic to make the perfect dip for a mezze platter or appetiser.
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Normally, like houmous, baba ganoush contains tahini. With a couple of adaptations I have been able to re-make this Middle Eastern staple tahini free, without compromising on the authentic flavour, so it is suitable for anyone who has a sesame allergy. It is also dairy free, gluten free and vegan too!
Tahini is a paste made from ground sesame seeds and is a popular condiment in Middle Eastern cooking.
Why not make my tahini free butterbean and garlic dip to go alongside the baba ganoush as part of a mezze platter?
What is Baba Ganoush?
Baba ganoush is a dip that originates from the Middle East, although the exact location and authentic recipe are highly debated.
Traditionally, it is made by charring or roasting aubergine and blending together with fresh lemon juice, tahini & garlic which results in a flavourful, smoky, creamy dip.
There are lots of variations out there, with some people adding spices like cumin or smoked paprika.
Whatever ingredients you wish to add, the main star of the show is the smoky aubergine!
- Aubergine - or eggplant (both the same thing!) Use medium sized aubergines with a firm glossy skin.
- Garlic - I prefer to mince the garlic so you get the garlic taste but not chunks of garlic in the dip, however you may prefer to finely chop.
- Lemon - If you can, always use fresh lemon juice and not the stuff from a bottle, it will taste so much nicer, trust me!
- Olive Oil - I use this Filippo Berio Extra Virgin Olive Oil, always use the best quality oil you can.
- Dairy Free Greek Yoghurt - Try and use a Greek style yogurt and not just plain, as Greek or Greek style is thicker and is used instead of the tahini to help thicken the baba ganoush.
- Salt - I LOVE this Cornish sea salt, but any sea salt will work. Avoid table salt as this is highly processed.
Scroll to recipe card for quantities.
How To Make
Firstly, you need to roast the aubergines in the oven until they become gooey and creamy inside.
Slice each aubergine down the middle lengthways and lay them skin side down on a baking tray.
They need to be roasted in a hot oven (around 220˚C Fan / 428˚F / gas mark 7) until the skin of the aubergine has wrinkled and charred. This will take around 45 minutes depending on your oven.
Once the aubergines are cooked, leave them to cool for a bit so they are easier to handle, then scrape out the insides of the aubergine with a fork into a sieve placed over a bowl.
Leave the sieve to sit over the bowl for a few minutes. This lets the water from the aubergine drain out so your dip doesn’t become watery.
A lot of the flavour will be in this water, so be sure to add a dash of it into the food processor with everything else.
Next, juice the lemon, mince the garlic and add these to the food processor along with the strained aubergine, olive oil, salt and dairy free greek yoghurt.
Pulse until the dip is lightly combined, I prefer to leave some chunks in the baba ganoush, however if you prefer a smoother texture, just keep pulsing until you reach your desired consistency.
Check the seasoning, you may want to add a little more salt or some black pepper.
Drizzle olive oil over the top of the dip and sprinkle over fresh parsley.
Substitutions & Variations
- Dairy Free Greek Yoghurt - If you don’t need the recipe to be dairy free you can use standard greek yoghurt and if sesame isn’t a problem for you, just substitute the yoghurt with the same amount of tahini.
- Spices- If you want to add a bit of spice, try sprinkling some cumin or smoked paprika over the top of the dip.
- Peppers - Add some diced uncooked red bell peppers to the baba ganoush after blending. This adds a lovely crunchy, fresh taste to the dip. You can also roast the pepper with the aubergine (the pepper will only need 30 minutes or so) and then blend together with the other ingredients for a super tasty alternative.
This baba ganoush without tahini can be kept in the fridge in an airtight container. Depending on your fridge temperature it will keep for around 4-5 days. Serve cold straight from the fridge.
I find that this baba ganoush tastes so much better when eaten fresh, however you can freeze the dip in a freezable container for up to 3 months. Defrost in the fridge overnight and serve.
You may find that the texture of the dip goes a bit watery once you have frozen it, so drain off the excess water before serving.
I love to serve this alongside my tahini free butterbean and garlic dip & lemon orzo pasta salad with cucumber & feta as part of a mezze platter with fresh, crunchy crudities like carrot batons, sliced peppers and cherry tomatoes, some grilled halloumi, salty feta and warm, soft flatbreads.
Perfect on a summers evening in the garden alongside some music and a nice chilled glass of rosé.
Both are popular Eastern Mediterranean dips traditionally containing tahini, lemon juice and garlic but the biggest difference is the main ingredient.
Baba ganoush is made with aubergine and houmous or hummus is primarily made with chickpeas.
They may look similar but the flavours differ too. Baba ganoush has a smoky taste from the roasted aubergines whilst hummus has a slightly nutty undertone, but both are delicious!
Yes! Aubergines are low in calories and full of vitamins, minerals and dietary fibres. They are also packed full of anti oxidants.
Although olive oil is high in calories and fat, it is the good fat that helps your heart! Garlic is soooo good for your health, it can boost your immune system and protect you from colds and viruses, it can also help lower blood pressure.
I’d love to know what you think of this recipe! If you love it, why not leave a 5 ⭐ rating and comment below!
Baba Ganoush Without Tahini
- 3 medium aubergines cut lengthways through the middle
- 2 cloves garlic minced
- 2 tablespoon freshly squeezed lemon juice
- 3 tablespoon extra virgin olive oil
- 2 tablespoon dairy free greek yoghurt
- ¼ teaspoon sea salt
- Pre-heat the oven to 220˚C Fan / 428˚F / gas mark 7).
- Slice each aubergine lengthways down the middle.
- Lay the aubergines cut side down on a baking tray and roast in the oven for 45 mins until the skins are wrinkled and charred.
- Place a sieve over a mixing bowl.
- Holding the aubergine half in one hand, scrape out the inside of the aubergine into the sieve with a spoon or fork.
- Let the water from the aubergine drain through the sieve into the bowl.
- Add all the other ingredients to the food processor along with the aubergine and a dash of the aubergine water.
- Pulse lightly until you have reached your desired consistency.
- Serve immediately.