Homemade Baba Ganoush with a Southern Twist | Creamy, Smoky & Simple!

I’m sharing one of my all-time favorite appetizers: Baba Ganoush, a creamy roasted eggplant dip with a Southern twist!

I’ve added a few of my own touches — a little Greek yogurt for extra richness, a hint of sumac for spice, and a sprinkle of chopped pecans instead of pine nuts (because, well, I’m a Southern girl!).

This recipe is perfect for entertaining, easy to make ahead, and absolutely delicious with warm flatbread or toasted pita.

💛 Watch to the end for a beautiful serving idea and don’t forget to subscribe for more fresh-from-the-garden recipes and down-to-earth cooking inspiration. #babaganoush #eggplant #fypp #homecookingchannel

🥣 Ingredients
• 4 baby eggplants (roasted until tender)
• 1–2 cloves garlic (or ½ clove elephant garlic)
• Juice of 1–1½ lemons (preferably Meyer)
• ¼ cup tahini
• 1 tablespoon Greek yogurt (optional for creaminess)
• 1 teaspoon sumac
• 1 teaspoon sea salt (or kosher salt)
• Coarse ground black pepper to taste
• 2–3 tablespoons olive oil (plus extra for drizzling)
• Fresh parsley (for garnish)
• Chopped pecans or pine nuts (for topping)

Directions
Roast the baby eggplants at 425 °F (220 °C) for 20 minutes until soft.
Scoop out the flesh and mash with a fork (keep it a little chunky).
Mix in tahini, garlic, lemon juice, Greek yogurt, salt, pepper, and sumac.
Drizzle with olive oil, garnish with parsley, and sprinkle chopped pecans.
Serve with warm flatbread or pita.

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