Thermomix Baba Ganoush

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Baba Ganoush is a creamy Middle Eastern dip made by roasting and blending eggplant with just a few other ingredients. If you have ever wanted to make your own Baba Ganoush you are in for a treat, it’s easier than you think!

Dipping crackers into Babaganoush on a plate. Wooden background.
Dipping Babaganoush

Thank you to everyone who watched me make a Thermomix Baba Ganoush dip. This was my first Facebook live recipe presentation.  I absolutely loved reading the comments and getting all the thumbs up! If you are making the recipe and would like to see the Baba Ganoush video just follow the link. If you’re not a member of the ThermoKitchen Facebook group page you may need to join first.

I’ve been making Baba Ganoush for years, it’s one of my favourite dips because it’s healthy and delicious. The recipe doesn’t include any sour cream so it’s suitable for those that are on a dairy-free diet. It’s also naturally gluten-free and vegan-friendly. So I guess you could say it’s good for everyone.

Homemade Dips V Commercial Dips

There are three very important reasons why I prefer to make my own dips;

  • It’s THRIFTY! Making dips at home is so much more economical than purchasing commercially prepared dips. Commercially prepared dips come in such small containers you need to buy multiple containers to have enough. It ends up being a very expensive exercise! When making your own dip the quantity is greater and the price is less!
  • It’s HEALTHY! You control what is included in the dip. There are no unexpected colours, flavours or preservatives. All the ingredients are real!
  • ADAPTABLE! If you have someone with dietary issues you know exactly what ingredients are in the dip and whether it is suitable. Also, if you know that person will be attending your event you can make adjustments to the dip to omit any offending ingredients.
Babaganoush
Babaganoush

If you are looking for a dip to serve with this I would suggest my Healthy Smashed Pea Dip. This is another dip that not only tastes delicious, but it’s also good for you!

Baba Ganoush FAQ’s

What size eggplant should I use?

It doesn’t matter what size the eggplant is, you will adjust the other ingredients according to taste.

I don’t want a smokey flavour, how should I cook the eggplant?

In this case, you would place the eggplant on a baking tray and roast it until soft at 180 degrees Celsius.

How to get a smokey charred flavour if I don’t have a gas stove?

You can use your BBQ to grill the eggplant over the flame, or you could use a camp butane cooker if you have one.

Can you eat this hot?

No, this is not very nice whilst it’s hot so make sure you allow time for it to cool before serving.

How long does it keep?

The Baba Ganoush can be stored for up to a week in the fridge.

The secret to getting the traditional smokey flavour is to char the eggplant over a flame.  It took me years to discover this tip. I had previously been making my baba ganoush in the oven and it never had the traditional flavour.

Don’t forget you can make Baba Ganoush over a campfire whilst camping. You will need a very long set of tongs, but it’s a lot of fun! So if you’re a Thermomix camper this recipe will be perfect for you these holidays.

Thermo Babaganoush
Thermo Babaganoush

Serving Suggestions

In the pictures, you will notice I have drizzled the Thermomix Baba Ganoush with oil and sprinkled sumac over the top.  This was purely for presentation and doesn’t affect the flavour. It is however a traditional way of serving the dip.

You can serve the dip with crackers, toasted or heated pita bread or vegetables cut into crudites. I love making Seeded Crackers! They’re simple to make and so healthy. It’s best to make them on the day of consumption because they will go soft over time.

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

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Thermo Babaganoush

Thermomix Baba Ganoush

Julie Carlyle
A simple, smokey dip Mediterranean dip which is suitable for Vegans, Vegetarians, DF & GF. It’s also low fat and super tasty.
Prep Time 3 mins
Cook Time 10 mins
Total Time 13 mins
Course Appetizer, Dip, Snack
Cuisine Mediterranean, Middle Eastern
Servings 6 people
Calories 71 kcal

Equipment

Ingredients
 
 

  • 1 eggplant
  • 50 gm lemon juice
  • 50 gm tahini
  • 1-2 cloves garlic
  • 1 pinch salt
  • 1/4 tsp cumin optional
  • 1/4 tsp sumac options

Instructions
 

  • Place the eggplant directly onto a flame on the cooktop.
    1 eggplant
  • Using tongs intermittently turn the eggplant. The skin needs to be blackened all over and the eggplant should be soft and falling apart.
  • Once the eggplant has cooked complete peel the charred skin off the flesh.
  • Place the eggplant flesh into the Thermomix with garlic, lemon juice, tahini, salt and cumin (if using) Blend 15 sec/Speed 9.
    50 gm lemon juice, 50 gm tahini, 1-2 cloves garlic, 1 pinch salt, 1/4 tsp cumin
  • Scrape down the bowl.
  • Taste, if required add a dash more, salt or lemon. If you need a smoother consistency you can add 10 ml water.
  • Blend 15 sec/ Speed 7.
  • Transfer the Baba Ganoush into a serving dish.
  • Sprinkle the sumac over the dip and refrigerate.
    1/4 tsp sumac
  • The dip needs to be served chilled to achieve optimum flavour and texture.

Notes

To reduce the calories further, halve the tahini used in the recipe and add a little more water.

Nutrition

Calories: 71kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 11mgPotassium: 225mgFiber: 3gSugar: 3gVitamin A: 25IUVitamin C: 5mgCalcium: 21mgIron: 1mg
Keyword Dip, Healthy snack, snack, Thermomix, Thermomix Dip
Tried this recipe?Let us know how it was!

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

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Thank you for stopping by,

Happy Cooking

j

xx

6 thoughts on “Thermomix Baba Ganoush”

  1. Camilla Curtis says:

    5 stars
    I have mini eggplant growing and love the sound of this recipe. I am wondering if it would be ok to leave the skin on?

    1. Julie Carlyle says:

      Hi Camilla
      I always keep the skin on to blister and char the eggplant, but once it’s cooked I remove the skin before I blend the flesh, the outside can get to burnt a taste otherwise.
      Happy Cooking
      jx

  2. Kathy B says:

    5 stars
    This is so authentic. It’s smooth and silky, something I haven’t been able to achieve before in the Thermomix. Thanks for a fabulous recipe!

    1. Julie Carlyle says:

      I’m so pleased you enjoyed the recipe! I love Baba Ganoush too 🙂

  3. Maureen | Orgasmic Chef says:

    5 stars
    I love this stuff. I’ve made it with and without smoke and like the smoke better. I don’t have a gas stove any more but I do have a smoker. Win.

  4. Anais says:

    5 stars
    Hi this is one of my favourite things to order when we get Lebanese food. I tried your recipe and it tastes perfect.
    Thank you!!

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