This smoky eggplant tahini dip is creamy, rich, and deeply flavorful, with a balance of roasted vegetables, nutty tahini, and bright lemon. It’s a versatile dip that feels both comforting and refined, perfect for everyday snacking or serving as part of a special spread.
Why You’ll Love This Recipe
This recipe delivers bold, smoky flavor with simple, wholesome ingredients. It’s naturally plant-based, easy to prepare, and works beautifully as a dip, spread, or side. The texture is smooth and luscious, while the flavor is layered with smokiness, tang, and gentle warmth from garlic and spices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large eggplants (about 900 g total)
3 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil, plus more for drizzling
2 cloves garlic, finely minced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 tablespoons cold water (adjust as needed for texture)
1 tablespoon chopped fresh parsley, for garnish (optional)
Directions
Preheat the oven to 220°C.
Pierce the eggplants several times with a knife and place them directly on a baking tray.
Roast for 40–45 minutes, turning once, until the skins are deeply charred and the flesh is completely soft.
Remove the eggplants from the oven and let them cool slightly.
Split the eggplants open and scoop out the soft flesh, discarding the skins.
Place the eggplant flesh in a colander and let it drain for 5 minutes to remove excess moisture.
Transfer the drained eggplant to a food processor.
Add tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, salt, and black pepper.
Blend until smooth and creamy, adding cold water gradually until the desired consistency is reached.
Taste and adjust seasoning if needed.
Spoon into a serving bowl, drizzle with olive oil, and garnish with parsley if desired.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Variations
Add roasted red pepper for extra sweetness and color.
Stir in a pinch of chili powder or cayenne for heat.
Replace lemon juice with lime juice for a slightly different citrus profile.
Mix in finely chopped fresh herbs such as cilantro or dill.
For a chunkier texture, mash the eggplant by hand instead of blending fully.
Storage/Reheating
Store the dip in an airtight container in the refrigerator for up to 4 days. Stir well before serving. This dip is best enjoyed at room temperature, so remove it from the fridge about 15 minutes before eating. Reheating is not recommended, as it may alter the texture.
FAQs
Can I grill the eggplant instead of roasting it?
Yes, grilling the eggplant over an open flame or grill will add even more smoky flavor and works very well.
Do I need to peel the eggplant before cooking?
No, the skin helps protect the flesh while cooking and is removed easily after roasting.
Is this dip similar to baba ghanoush?
It’s similar in ingredients and flavor, but this version is smoother and more tahini-forward.
Can I make this dip without a food processor?
Yes, you can mash the eggplant with a fork and whisk in the remaining ingredients for a more rustic texture.
How can I make the dip thicker?
Use less water and allow the eggplant to drain thoroughly before blending.
How can I make the dip thinner?
Add a little more cold water or lemon juice until the desired consistency is reached.
Can I prepare this dip in advance?
Yes, the flavors actually improve after a few hours in the refrigerator.
What can I serve with this dip?
It pairs well with flatbread, fresh vegetables, or as a spread in wraps and sandwiches.
Is this dip suitable for special diets?
It is naturally plant-based and dairy-free.
Can I freeze this dip?
Freezing is not recommended, as the texture may become watery after thawing.
Conclusion
Smoky eggplant tahini dip is a simple yet deeply satisfying recipe that brings bold flavor with minimal effort. Whether served as part of a mezze-style spread or enjoyed as a everyday snack, it’s a versatile dish that’s sure to become a favorite.
This smoky eggplant tahini dip is a creamy, rich, and flavorful dip made with roasted eggplant, tahini, lemon, and spices. It’s a plant-based appetizer perfect for snacking or entertaining.
Author:Sophia
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:6 servings
Category:Dip
Method:Roasting
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
2 large eggplants (about 900 g total)
3 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil, plus more for drizzling
2 cloves garlic, finely minced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 tablespoons cold water (adjust as needed for texture)
1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
Preheat the oven to 220°C.
Pierce the eggplants several times with a knife and place them directly on a baking tray.
Roast for 40–45 minutes, turning once, until the skins are deeply charred and the flesh is completely soft.
Remove the eggplants from the oven and let them cool slightly.
Split the eggplants open and scoop out the soft flesh, discarding the skins.
Place the eggplant flesh in a colander and let it drain for 5 minutes to remove excess moisture.
Transfer the drained eggplant to a food processor.
Add tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, salt, and black pepper.
Blend until smooth and creamy, adding cold water gradually until the desired consistency is reached.
Taste and adjust seasoning if needed.
Spoon into a serving bowl, drizzle with olive oil, and garnish with parsley if desired.
Notes
Grilling the eggplant instead of roasting enhances the smoky flavor.
Mash by hand for a chunkier texture if you don’t have a food processor.
Adjust water and lemon juice to control dip thickness.
Store in the refrigerator for up to 4 days; bring to room temperature before serving.
