20 Creamy Baba Ghanoush Recipes with a Twist

Baba ghanoush just got a major upgrade! Whether you’re craving a smoky, creamy dip for game night or a fresh twist on a Middle Eastern classic, we’ve got you covered. From zesty herb-infused versions to bold, unexpected add-ins, these 20 recipes prove that this humble eggplant spread can be anything but ordinary. Ready to dip into something delicious? Let’s get blending!

Classic Smoky Baba Ghanoush

This creamy, smoky eggplant dip is a Middle Eastern staple—perfect for scooping up with warm pita or fresh veggies.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Char the eggplants: Preheat oven to 425°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45–50 minutes, turning once, until collapsed and deeply charred. Let cool slightly.
2. Scoop & drain: Slice eggplants open and scrape flesh into a colander. Let drain for 10 minutes to remove excess liquid.
3. Blend: Transfer eggplant to a food processor. Add 3 tbsp tahini, 2 tbsp olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 3/4 tsp salt. Pulse until smooth but slightly textured.
4. Serve: Spread into a bowl, drizzle with olive oil, and sprinkle with 1 tbsp parsley. Serve at room temperature.

The smoky depth from roasting the eggplants whole makes this version stand out—no grill required! It’s a crowd-pleaser with a velvety texture that’s just right for dipping.

Tip: For extra smokiness, broil the roasted eggplants for 2–3 minutes before scooping.

Spicy Harissa Baba Ghanoush

This smoky, fiery twist on classic baba ghanoush gets its kick from harissa, turning your favorite eggplant dip into a bold crowd-pleaser.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 1 tbsp harissa paste (adjust for heat preference)
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Roast the eggplants: Preheat oven to 425°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45–50 minutes until collapsed and charred in spots. Let cool slightly.
2. Scoop & drain: Halve eggplants lengthwise and scoop flesh into a colander. Let drain for 10 minutes to remove excess liquid.
3. Blend: In a food processor, combine eggplant flesh, 3 tbsp tahini, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp harissa, 2 minced garlic cloves, 1 tsp cumin, 1/2 tsp smoked paprika, and 3/4 tsp salt. Pulse until creamy but slightly chunky.
4. Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with fresh herbs. Serve with warm pita or veggies.

The harissa adds a slow-building heat that plays perfectly against the smoky eggplant—ideal for when you want a dip with personality.

Tip: For extra smokiness, char the roasted eggplant flesh in a dry skillet for 2–3 minutes before blending.

Roasted Garlic Baba Ghanoush

This smoky, creamy baba ghanoush gets a sweet depth from roasted garlic—perfect for slathering on pita or veggies.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 1 whole head of garlic
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the garlic and eggplants: Preheat oven to 400°F. Slice the top off the garlic head to expose cloves, drizzle with 1 tsp olive oil, wrap in foil, and place on a baking sheet. Prick eggplants all over with a fork and add to the sheet. Roast for 45–50 minutes until eggplants collapse and garlic is golden and soft.
2. Scoop and squeeze: Let eggplants cool slightly, then halve and scoop flesh into a colander to drain excess liquid for 5 minutes. Squeeze roasted garlic cloves from their skins.
3. Blend: In a food processor, combine eggplant flesh, roasted garlic, 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 2 tbsp olive oil. Pulse until smooth but slightly chunky.
4. Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with chopped parsley. Serve with warm pita or crudités.

The roasted garlic mellows into a caramelized sweetness, balancing the smokiness of the charred eggplant—no grill required!

Tip: For extra smokiness, broil the roasted eggplant flesh for 2–3 minutes before blending.

Lemon Herb Baba Ghanoush

This smoky, creamy dip gets a bright lift from fresh lemon and herbs—perfect for scooping up with warm pita or crunchy veggies.

Ingredients

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint

Instructions

1. Preheat oven to 400°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45–50 minutes until collapsed and charred in spots. Let cool slightly.
2. Scoop the soft flesh into a colander, discard skins, and let drain for 10 minutes to remove excess liquid.
3. Transfer eggplant to a food processor. Add 3 tbsp tahini, 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1/2 tsp cumin, and 1/2 tsp salt. Blend until smooth.
4. Fold in 2 tbsp parsley and 1 tbsp mint by hand. Adjust salt or lemon to taste.
5. Drizzle with olive oil and sprinkle with extra herbs before serving.

The lemon and mint cut through the richness, making this version lighter and zingier than traditional baba ghanoush—ideal for summer gatherings.

Tip: For extra smokiness, char the roasted eggplant directly over a gas burner for 1–2 minutes before scooping.

Tahini-Free Baba Ghanoush

Who says you need tahini for rich, smoky baba ghanoush? This version lets the eggplant shine with a garlicky, lemony kick—perfect for scooping up with warm pita.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp extra-virgin olive oil, divided
• 3 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt (plus extra for sprinkling)
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pierce eggplants all over with a fork, rub with 1 tbsp olive oil, and sprinkle lightly with salt. Place on a baking sheet and roast for 45 minutes, turning once, until collapsed and charred in spots.
2. Let cool slightly, then scoop flesh into a colander. Drain for 10 minutes to remove excess liquid.
3. Transfer eggplant to a bowl and mash with a fork until mostly smooth. Stir in remaining 2 tbsp olive oil, lemon juice, garlic, cumin, smoked paprika, and 1/4 tsp salt.
4. Chill for 30 minutes to let flavors meld. Garnish with parsley before serving.

The secret here? Draining the eggplant ensures a luxuriously thick texture—no tahini required for creaminess. The smoky paprika adds depth that’ll have guests asking for the recipe.

Tip: For extra smokiness, char the roasted eggplant directly over a gas flame for 1–2 minutes before scooping.

Pomegranate Baba Ghanoush

This smoky, creamy baba ghanoush gets a vibrant upgrade with juicy pomegranate seeds and a drizzle of honey for the perfect sweet-savory balance.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup pomegranate seeds
• 1 tbsp honey
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45 minutes until collapsed and charred. Let cool slightly.
2. Scoop the flesh into a food processor, discarding skins. Add 3 tbsp tahini, 2 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1/2 tsp cumin, and 1/2 tsp salt. Blend until smooth.
3. Transfer to a bowl and swirl the top with a spoon. Drizzle with extra olive oil, then sprinkle with 1/4 cup pomegranate seeds, 1 tbsp honey, and 1 tbsp parsley.

The creamy eggplant base lets the tart pomegranate pop, while the honey adds just enough sweetness to keep you coming back for another scoop.

Tip: For extra smokiness, char the eggplants directly over a gas burner (turning with tongs) before roasting.

Za’atar Spiced Baba Ghanoush

This smoky, creamy baba ghanoush gets a bright, herby lift from za’atar—perfect for scooping up with warm pita or fresh veggies.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 2 garlic cloves, minced
• 1 tsp za’atar, plus extra for garnish
• 1/2 tsp salt
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 425°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45–50 minutes until collapsed and charred in spots. Let cool slightly.
2. Scoop the soft flesh into a food processor, discarding skins. Add tahini, lemon juice, 2 tbsp olive oil, garlic, 1 tsp za’atar, salt, and smoked paprika. Blend until smooth but slightly textured.
3. Transfer to a bowl, drizzle with more olive oil, and sprinkle with extra za’atar. Serve at room temperature.

The za’atar adds an earthy, citrusy depth that makes this dip stand out—ideal for when you want hummus’s creamy cousin with a little more personality.

Tip: For extra smokiness, char the roasted eggplant directly over a gas flame for 1–2 minutes before blending.

Coconut Milk Baba Ghanoush

This creamy, smoky twist on classic baba ghanoush gets a luscious upgrade with coconut milk—perfect for dipping pita or drizzling over grilled veggies.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 1/4 cup full-fat coconut milk
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil (plus extra for drizzling)
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45 minutes until collapsed and charred in spots. Let cool slightly.
2. Scoop the soft flesh into a food processor, discarding skins. Add coconut milk, tahini, lemon juice, garlic, smoked paprika, and salt. Blend until smooth.
3. With the processor running, drizzle in 1 tbsp olive oil until emulsified. Taste and adjust salt or lemon if needed.
4. Transfer to a bowl, drizzle with more olive oil, and sprinkle with parsley. Serve warm or chilled.

The coconut milk adds a subtle sweetness that balances the smokiness of the eggplant—ideal for summer cookouts or as a make-ahead appetizer.

Tip: For extra smokiness, char the eggplants directly over a gas burner before roasting.

Avocado Baba Ghanoush

This creamy, smoky twist on classic baba ghanoush gets a buttery upgrade from ripe avocado—perfect for scooping up with warm pita or fresh veggies.

Ingredients:

• 1 large eggplant (about 1 lb)
• 1 ripe avocado, pitted and peeled
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil (plus extra for drizzling)
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat oven to 400°F. Pierce eggplant all over with a fork, place on a baking sheet, and roast for 40 minutes until collapsed and charred. Let cool slightly.
2. Scoop eggplant flesh into a food processor (discard skin). Add avocado, tahini, lemon juice, garlic, cumin, smoked paprika, and salt. Blend until smooth.
3. With the processor running, drizzle in 1 tbsp olive oil until fully incorporated. Taste and adjust salt if needed.
4. Transfer to a bowl, drizzle with extra olive oil, and garnish with herbs. Serve immediately or chill for 1 hour for a thicker texture.

The avocado adds a lush creaminess that balances the smokiness of the roasted eggplant—ideal for a crowd-pleasing appetizer that won’t last long!

Tip: For extra smokiness, char the eggplant directly over a gas flame for 5 minutes before roasting.

Roasted Red Pepper Baba Ghanoush

This smoky, slightly sweet twist on classic baba ghanoush gets a vibrant upgrade with roasted red peppers—perfect for scooping up with warm pita or fresh veggies.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 1 large red bell pepper
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Prick eggplants all over with a fork and place on a baking sheet with the whole red pepper. Roast for 40–45 minutes, turning halfway, until eggplants are collapsed and pepper’s skin is charred.
2. Peel & drain: Let veggies cool slightly. Peel the pepper (discard stem and seeds) and scoop eggplant flesh into a colander. Press gently to drain excess liquid.
3. Blend: In a food processor, combine eggplant, roasted pepper, 3 tbsp tahini, 2 tbsp olive oil, 2 cloves minced garlic, 1 tbsp lemon juice, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 3/4 tsp salt. Pulse until creamy but slightly textured.
4. Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with parsley.

The roasted red pepper adds a subtle sweetness that balances the smokiness of the eggplant, while the smoked paprika gives it a cozy campfire aroma.

Tip: For extra smokiness, char the eggplant directly over a gas burner (or under the broiler) before roasting.

Turmeric Infused Baba Ghanoush

This golden-hued twist on classic baba ghanoush adds earthy turmeric for a vibrant flavor and a healthy kick—perfect for dipping or spreading!

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp smoked paprika (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45 minutes until collapsed and charred. Let cool slightly.
2. Scoop the soft flesh into a food processor, discarding skins. Add tahini, 2 tbsp olive oil, lemon juice, garlic, turmeric, cumin, and salt. Blend until smooth but slightly textured.
3. Transfer to a bowl, drizzle with extra olive oil, and sprinkle with smoked paprika and parsley.

The turmeric not only gives this dip its sunny color but also adds a subtle warmth that pairs beautifully with the smoky eggplant. Serve with warm pita or crunchy veggies!

Tip: For extra smokiness, char the eggplants directly over a gas flame for 2–3 minutes per side before roasting.

Smoked Paprika Baba Ghanoush

This velvety baba ghanoush gets a warm, smoky kick from smoked paprika, making it the ultimate crowd-pleasing dip for pita, veggies, or grilled bread.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Roast the eggplants: Preheat oven to 425°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45–50 minutes until collapsed and very tender. Let cool slightly.
2. Scoop & drain: Halve eggplants lengthwise and scoop flesh into a colander. Let drain 5 minutes to remove excess liquid.
3. Blend: In a food processor, combine eggplant flesh, 3 tbsp tahini, 2 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp cumin, and 3/4 tsp salt. Pulse until smooth but slightly textured.
4. Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with parsley (if using).

The double smoky flavor—from charred eggplant and smoked paprika—gives this dip an irresistible depth that’s balanced by bright lemon and creamy tahini.

Tip: For extra smokiness, grill the eggplants over medium-high heat instead of roasting!

Sun-Dried Tomato Baba Ghanoush

This smoky, tangy twist on classic baba ghanoush gets a punch of umami from sun-dried tomatoes—perfect for scooping up with warm pita or fresh veggies.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 3 tbsp lemon juice
• 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the eggplants: Preheat oven to 400°F. Pierce eggplants all over with a fork, place on a baking sheet, and roast for 45–50 minutes until collapsed and tender. Let cool slightly.
2. Scoop & drain: Halve eggplants lengthwise, scoop out flesh (discarding skins), and place in a colander. Press gently to remove excess liquid, then transfer to a bowl.
3. Blend: Add tahini, lemon juice, sun-dried tomatoes, garlic, cumin, smoked paprika, and salt to the eggplant. Mash with a fork or pulse in a food processor until mostly smooth but slightly chunky.
4. Finish: Stir in 2 tbsp olive oil. Taste and adjust salt if needed. Transfer to a bowl, drizzle with more oil, and sprinkle with parsley.

The sun-dried tomatoes add a chewy, concentrated sweetness that balances the smoky eggplant—it’s a flavor upgrade you’ll crave!

Tip: For extra char, broil the roasted eggplant flesh for 2–3 minutes before blending.

Herbed Yogurt Baba Ghanoush

This creamy, smoky baba ghanoush gets a bright twist with fresh herbs and tangy yogurt—perfect for dipping or slathering on warm pita.

Ingredients

• 2 medium eggplants (about 1.5 lbs total)
• 3 tbsp extra-virgin olive oil, divided
• 1/2 cup plain whole-milk Greek yogurt
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint

Instructions

1. Preheat oven to 400°F. Prick eggplants all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 45 minutes, turning once, until collapsed and charred in spots. Let cool slightly.
2. Scoop eggplant flesh into a colander; drain 5 minutes to remove excess liquid. Transfer to a food processor.
3. Add yogurt, lemon juice, garlic, cumin, smoked paprika, and salt. Pulse until mostly smooth but slightly chunky.
4. Transfer to a bowl and stir in parsley and mint. Drizzle with remaining 2 tbsp olive oil.

The yogurt adds a luscious creaminess while the fresh herbs keep it light—ideal for summer gatherings or meal prep lunches.

Tip: For extra smokiness, char the eggplants directly over a gas burner before roasting.

Roasted Eggplant and Feta Baba Ghanoush

This creamy, smoky dip gets a salty kick from crumbled feta, making it the ultimate crowd-pleaser for your next gathering.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt, plus more to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1/4 tsp smoked paprika
• 1/3 cup crumbled feta cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Pierce eggplants all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 40–45 minutes until collapsed and charred in spots.
2. Let cool slightly, then scoop flesh into a food processor, discarding skins. Add tahini, lemon juice, garlic, smoked paprika, and 1/2 tsp salt. Pulse until mostly smooth.
3. With the processor running, drizzle in remaining 2 tbsp olive oil until creamy. Fold in feta by hand, leaving some texture.
4. Transfer to a bowl, garnish with parsley, and drizzle with extra oil if desired. Serve with warm pita or veggies.

The feta adds a briny richness that balances the smoky eggplant perfectly—no one will guess how simple it is to make!

Tip: For extra depth, char the eggplants directly over a gas burner (rotating with tongs) before roasting.

Spicy Chipotle Baba Ghanoush

This smoky, fiery twist on classic baba ghanoush brings bold flavor to your snack spread—perfect for dipping pita or slathering on sandwiches.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp olive oil, plus extra for drizzling
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1-2 tsp chipotle powder (adjust for heat preference)
• 1/2 tsp salt
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Roast the eggplants: Preheat oven to 400°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45 minutes until collapsed and charred in spots. Let cool slightly.
2. Scoop & drain: Halve eggplants lengthwise and scrape flesh into a colander. Let drain 5 minutes to remove excess liquid.
3. Blend: In a food processor, combine eggplant flesh, 3 tbsp tahini, 2 tbsp lemon juice, minced garlic, 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1-2 tsp chipotle powder, and 1/2 tsp salt. Pulse until creamy but slightly textured.
4. Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with fresh herbs. The smoky depth of charred eggplant shines alongside the chipotle’s slow burn.

Tip: For extra smokiness, grill the eggplants over medium-high heat instead of roasting.

Roasted Eggplant and Mint Baba Ghanoush

This smoky, creamy dip gets a fresh twist with bright mint and a hint of lemon—perfect for scooping up with warm pita or crunchy veggies.

Ingredients

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup fresh mint leaves, finely chopped
• 1 tbsp toasted pine nuts (optional, for garnish)

Instructions

1. Preheat oven to 425°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45–50 minutes until collapsed and charred in spots. Let cool slightly.
2. Scoop the soft flesh into a colander, discarding skins. Let drain for 5 minutes to remove excess liquid.
3. In a food processor, combine eggplant, 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp cumin, and 1/2 tsp salt. Pulse until mostly smooth but slightly chunky.
4. Fold in 1/4 cup chopped mint. Transfer to a bowl, drizzle with olive oil, and sprinkle with pine nuts (if using).

The mint adds a cooling contrast to the smoky eggplant, while the pine nuts give a buttery crunch—elevating this classic dip to party-worthy status.

Tip: For extra smokiness, char the roasted eggplant directly over a gas flame for 1–2 minutes before scooping.

Curry Spiced Baba Ghanoush

This smoky, creamy dip gets a warm kick from curry powder, making it a standout twist on the classic Middle Eastern favorite.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil, plus extra for drizzling
• 2 garlic cloves, minced
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat oven to 400°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45 minutes until collapsed and tender. Let cool slightly.
2. Scoop the flesh into a food processor, discarding skins. Add tahini, lemon juice, 2 tbsp olive oil, garlic, curry powder, cumin, salt, and smoked paprika. Blend until smooth.
3. Transfer to a bowl, drizzle with extra olive oil, and sprinkle with fresh herbs. Serve with warm pita or veggies.

The curry powder adds a subtle warmth that pairs perfectly with the smoky eggplant—no one will guess the secret ingredient! Tip: For extra smokiness, char the eggplants directly over a gas flame before roasting.

Caramelized Onion Baba Ghanoush

This smoky, sweet twist on classic baba ghanoush gets depth from slow-cooked onions—perfect for scooping up with warm pita or slathering on sandwiches.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 1/2 tsp salt, plus more to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Roast the eggplants: Preheat oven to 400°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45 minutes until collapsed and tender. Let cool slightly.
2. Caramelize the onions: Meanwhile, heat 1 tbsp olive oil in a skillet over medium-low. Add onions and 1/4 tsp salt, stirring occasionally for 20 minutes until golden brown and jammy.
3. Blend: Scoop eggplant flesh into a food processor, discarding skins. Add caramelized onions, tahini, lemon juice, smoked paprika, remaining 1/4 tsp salt, and black pepper. Pulse until mostly smooth but slightly chunky.
4. Finish: Transfer to a bowl, drizzle with remaining 2 tbsp olive oil, and garnish with parsley.

The caramelized onions add a subtle sweetness that balances the smokiness of the roasted eggplant—ideal for entertaining, since it tastes even better after sitting for an hour.

Tip: For extra char, broil the roasted eggplants for 2–3 minutes before scooping.

Roasted Eggplant and Walnut Baba Ghanoush

This smoky, nutty twist on classic baba ghanoush adds crunchy walnuts for texture and depth—perfect for scooping up with warm pita or fresh veggies.

Ingredients:

• 2 medium eggplants (about 2 lbs total)
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup toasted walnuts, chopped
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp salt
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 425°F. Prick eggplants all over with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 40–45 minutes, turning once, until collapsed and charred in spots. Let cool slightly.
2. Scoop eggplant flesh into a food processor, discarding skins. Add tahini, lemon juice, garlic, cumin, smoked paprika, and salt. Blend until mostly smooth but slightly chunky.
3. Transfer to a bowl and fold in chopped walnuts. Drizzle with remaining 2 tbsp olive oil and garnish with parsley.

The walnuts add a buttery crunch that plays off the creamy eggplant, while smoked paprika amps up the fire-roasted flavor. Tip: For extra smokiness, char the eggplants directly over a gas burner before roasting.

Conclusion

With so many delicious twists on classic baba ghanoush, there’s a creamy, smoky, or spicy version here for everyone! Whether you’re hosting a gathering or just craving a flavorful dip, these recipes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can discover these tasty variations too. Happy dipping!