Baba Ganoush with Chermoula
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This classic Baba Ganoush recipe is taken up a notch with the addition of chermoula, an herby Moroccan sauce, drizzled on top. Add sliced zucchini and crunchy roasted chickpeas and you have a healthy yet elevated appetizer.
If you can’t tell, I’m absolutely obsessed with this Baba Ganoush recipe. It’s my take on a dish I had the last time I was in San Juan, Puerto Rico, and needless to say, it was love at first bite.
I immediately snapped a photo of the baba, because I knew I wanted to try to recreate it to the best of my ability. I think I nailed it with this recipe!
I realized I had many hummus recipes (like my favorite buttery hummus) and sauces, like this zhoug sauce, and this recipe kind of combines the two. Or, better yet, it’s a like my chimichurri hummus, but better (yeah, I said it!).
Recipe features
- Features multiple different textures and flavors: baba ganoush, chermoula, zucchini, and roasted chickpeas.
- While this recipe is a little more complex, you must add it to your list of things to make next time you have guests over. It’s a show-stopper and a unique spin on classic baba.
- This recipe just so happens to be dairy-free, vegan and gluten free!
Ingredients
This list provides further clarification on a few of the ingredients; the full ingredient list is below in the recipe card.
Eggplant – Medium-sized eggplant work best, but if the store doesn’t have that size, opt for 1 large or 3 small eggplant.
Garlic – I buy pre-peeled whole garlic cloves to make things a little quicker. I do recommend fresh garlic over garlic powder.
Lemon juice – I know it’s tempting to buy pre-squeezed juice, but don’t do it! Freshly squeezed lemon juice tastes better, and requires minimal effort.
Tahini – Believe it or not, the kind of tahini you use makes a huge difference in the overall flavor. If you can, buy high-quality tahini (I LOVE Soom brand).
Olive oil – Similar to the tahini, use high-quality extra virgin olive oil, as it will make the baba ganoush and chermoula taste their best.
Parsley – Fresh parsley, always!
Directions
Step 1: Make the baba ganoush. Roast the eggplant, then scoop out the flesh and place it in a fine mesh strainer to remove the excess juices. Transfer it to a bowl, along with the other baba ingredients, then use a fork to mash everything together.
Step 2: Make the chermoula. While the eggplant is roasting, add all of the chermoula ingredients EXCEPT the olive oil to a food processor and blend. With the motor running, pour the oil in through the top and pulse until everything is combined.
Step 3: Add garnishes (optional but recommended). To speed things along, I highly suggest using my air fryer chickpeas method for roasting the chickpeas. Then, you can “roast” the zucchini and pita on a baking sheet in the oven at 400° for 7-10 minutes.
Step 4: Assemble. Scoop the baba out and onto a serving dish, then drizzle the chermoula overtop (NOTE: you may want to only use half, then add more later). Sprinkle the chickpeas and zucchini overtop and enjoy!
Tips and FAQs
- You want the texture of the baba to be mostly smooth, but there will be a few lumps and that’s ok!
- Always add salt to taste! I have a recommended amount listed, but always do a quick taste test to see if you think anything needs more salt.
What should I serve this appetizer with?
I’d opt for pita bread, pita chips, crostini, or raw vegetables like carrots and/or cucumbers.
What’s the difference between baba ganoush and hummus?
While the flavor profile is similar, the main ingredient in baba is eggplant, while the main ingredient in hummus is chickpeas. They both use tahini, lemon juice and olive oil, but the overall taste isn’t the same.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Serve it cold or let it come to room temperature before serving (up to you!).
More easy dips
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Baba Ganoush with Chermoula
Ingredients
for the baba ganoush:
- 2 eggplant
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 3 tbsp tahini
- 1/4 cup olive oil, plus more for brushing eggplant
- 2 tbsp fresh parsley, minced
- 3/4 tsp salt
- 1/4 tsp cumin
for the chermoula:
- 1 cup fresh parsley
- 1 cup cilantro
- 2 tbsp lemon juice
- 2 garlic cloves
- 1/2 tsp red pepper flakes
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/3 cup olive oil
for the roasted chickpeas:
- 15 oz. chickpeas, (1 can); drained, rinsed and patted dry
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1/4 tsp salt
other optional ingredients:
- 1/2 zucchini, thinly sliced
- 4 slices pita bread, cut into sixths
- 2 tbsp olive oil
- 2 tsp za'atar seasoning
Instructions
for the baba ganoush:
- Start by roasting the eggplant: Preheat oven to 450° and line a large baking sheet with parchment paper. Slice the eggplants in half lengthways, then brush the cut side with a little olive oil. Place the eggplant cut side down on the baking sheet and roast it in the oven for 35-45 minutes until tender. While the eggplant is roasting, make the chermoula (see below).
- Once the eggplant is done, wait a few minutes for it to cool, then use a spoon to scoop out the flesh and place it into a fine mesh strainer over a bowl. Use a fork to press down on the eggplant, removing as much liquid as possible. Drain the water out, then wipe the bowl clean; place the eggplant into the bowl.
- Add the lemon juice and garlic to the bowl and mash them together with the eggplant, removing as many lumps as possible. Then, add the tahini, olive oil, parsley, salt, and cumin to the bowl and mash to combine. Taste test, and add more salt as needed.
for the chermoula:
- Add the parsley, cilantro, lemon juice, garlic, red pepper flakes, paprika, coriander, salt, and ginger to your food processor and pulse. With the motor running, pour the olive oil in through the top and pulse until combined (you may need to stop and scrape down the sides).
for the roasted chickpeas:
- Air fryer method: Place the dried chickpeas into a bowl, drizzle with olive oil and stir to combine, then add the spices and stir to combine. Pour the chickpeas into your air fryer and cook at 380° for 15 minutes, shaking the basket every 5 minutes.
- Oven method: Preheat oven to 425° and spray a large baking sheet with nonstick spray. Place the dried chickpeas into a bowl, drizzle with olive oil and stir to combine, then add the spices and stir to combine. Pour the chickpeas onto a baking sheet and roast them in the oven for 25-30 minutes, shaking the baking sheet halfway through.
for the pita & zucchini:
- Preheat oven to 400°. Thinly slice the zucchini and place it directly onto a baking sheet. Slice the pita into triangles and place it onto another baking sheet, then brush each piece with the olive oil and sprinkle with the za'atar seasoning. Place both baking sheets in the oven for 7-10 minutes, until the zucchini is soft and the pita is slighty golden.
to assemble:
- Scoop the baba ganoush into a large serving bowl, then dollop the chermoula overtop. Add the chickpeas and zucchini on top, then sprinkle the entire thing with a little smoked paprika (optional). Enjoy!
Notes
Nutrition
I would like to make this to bring to a friend who will be laid up from foot surgery. Will the chermoula still be good when she refrigerates the leftover part for another meal?
Great question! The chermoula should be ok in the fridge for 3-4 days. If she’s not going to use it within that time period, then she should freeze it to use at a later date. I hope this helps!
This was so good! All of the different flavors and there was just so much to this! I LOVED this so much and will definitely be making it again tons in the future!
Eggplant type and size vary so much it would be helpful to have approximate eggplant weight to balance other ingredients.
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