The Best Baba Ganoush Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Appetizer
Ingredients
Scale
**For the Baba Ganoush:**
- 1 eggplant
- 1 red pepper
- 1/2 cup plain full-fat Greek yogurt or 2%
- 1/4 cup tahini
- Juice of half a lemon
- 3 garlic cloves
- 1 cup cilantro
**For the Air Fryer Chickpeas:**
- 1 can chickpeas (drained)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional, to taste)
Instructions
**For the Baba Ganoush:**
- Preheat your oven to 400°F.
- Use a knife to gently pierce the eggplant all over.
- Chop the red pepper.
- Place the eggplant and red pepper on a greased baking sheet and bake for 45 minutes.
- Once done, set aside to cool.
- Once cooled, use a spoon to scoop out the eggplant “meat,” discarding the skin.
- In a food processor, combine the eggplant meat with the remaining ingredients and pulse until smooth.
**For the Air Fryer Chickpeas:**
- Rinse and drain the chickpeas, then pat them dry with a paper towel.
- In a large bowl, toss the chickpeas with olive oil, cayenne pepper (if using), salt, pepper, and cumin.
- Arrange the chickpeas in a single layer in the basket of an air fryer and cook for 5 minutes at 380°F or until crispy.
- Transfer the baba ganoush from the food processor to a large bowl and top it with the crispy chickpeas.
- Serve immediately or refrigerate for a cool treat later. Enjoy!
