Gluten-Free Baba Ganoush with Pita Chips

This smoky and creamy gluten-free baba ganoush, perfectly complemented by crisp, homemade gluten-free pita chips. The rich, velvety texture of the eggplant dip, infused with bright lemon and garlic, is a delightful contrast to the satisfying crunch of the pita chips.

Prep: 10 min Cook: 50 min Total: 65 min Serves: 4

At a glance: This medium snacks recipe yields 4 servings in about 1h 5m (10 min prep, 50 min cook). It uses 10 ingredients — including eggplants, tahini, fresh lemon juice — and walks through 5 steps. Updated October 24, 2026. Browse more snacks recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Baba Ganoush with Pita Chips: When preparing this snacks recipe, always ensure that all packaged ingredients, especially the gluten-free pita bread and tahini, are gluten-free. Be mindful of shared utensils and preparation surfaces to prevent cross-contamination with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Baba Ganoush with Pita Chips: This recipe is naturally gluten-free, relying on naturally gluten-free ingredients like eggplant and tahini. Ensure your gluten-free pita bread is certified to avoid any cross-contamination from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork to allow steam to escape during cooking. Place the eggplants directly on the oven rack or on a baking sheet and roast for about 40-50 minutes, or until the skins are charred and the flesh is very soft and collapsed. This will give the baba ganoush its signature smoky flavor.
2 While the eggplants are roasting, prepare the gluten-free pita chips. Cut each sheet of gluten-free pita bread into 8 wedges. In a medium bowl, toss the pita wedges with 1 tablespoon of olive oil and 1/4 teaspoon of salt until evenly coated. Spread the seasoned pita wedges in a single layer on a baking sheet.
3 Place the baking sheet with the pita chips into the preheated oven alongside the eggplants. Bake the pita chips for about 8-10 minutes, flipping halfway through, until they are golden brown and crisp. Keep a close eye on them as they can burn quickly. Once done, remove from the oven and set aside to cool.
4 Once the eggplants are roasted and cool enough to handle, carefully slice them in half lengthwise and scoop out the soft flesh into a food processor. Discard the skins. Add the tahini, fresh lemon juice, minced garlic, 3 tablespoons of olive oil, and 1/2 teaspoon of salt to the food processor with the eggplant flesh.
5 Process the ingredients until the mixture is smooth and creamy, scraping down the sides of the food processor as needed, for about 1-2 minutes. Taste and adjust seasonings, adding more salt or lemon juice if desired. Spoon the baba ganoush into a serving bowl, drizzle with a little extra olive oil, and sprinkle with smoked paprika for garnish. Serve immediately with the cooled gluten-free pita chips.

Nutrition (per serving)

274

Calories

10g

Protein

25g

Carbs

13g

Fat

Fiber

181mg

Sodium

Tips & Notes

For a smoky flavor, char the eggplants over a gas flame or on a grill until the skin blisters before finishing them in the oven.
Drain the scooped eggplant flesh in a sieve for 10 minutes. Extra liquid makes the dip watery.
Watch the gluten-free pita chips closely in step 3. They can go from golden to burnt within a minute or two.

Common questions

How do you keep baba ganoush from turning watery?

Roast the pierced eggplants at 400°F (200°C) for 40 to 50 minutes, until the skins are charred and the flesh is very soft and collapsed. Once they are cool enough to handle, scoop out the flesh, discard the skins, and drain the flesh in a sieve for 10 minutes before processing it with the tahini, lemon juice, garlic and olive oil.

Can the pita chips bake at the same time as the eggplant?

Yes. Cut each of the 4 gluten-free pita sheets into 8 wedges, toss them with 1 tbsp olive oil and 1/4 tsp salt, and spread them in a single layer. Bake them alongside the eggplants for 8 to 10 minutes, flipping halfway, until golden and crisp. Watch closely, since they can go from golden to burnt within a minute or two.

What cross-contamination risk is specific to Gluten-Free Baba Ganoush with Pita Chips?

Check eggplants, tahini, fresh lemon juice before they go into Gluten-Free Baba Ganoush with Pita Chips. Always ensure that all packaged ingredients, especially the gluten-free pita bread and tahini, are gluten-free. Be mindful of shared utensils and preparation surfaces to prevent cross-contamination with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Learn More

Hidden Sources of Gluten You Never Knew Existed

Discover surprising foods and products that contain hidden gluten.

Share on X Save to Pinterest

Gluten Free Recipes team

Editorial team for Gluten Free Recipes

Pages on Gluten Free Recipes are published under the byline "Gluten Free Recipes team". That is the name of the site's editorial team. Recipes are written with AI tools and automation, and the team reviews flagged items. We check each page before it is published. How we make our recipes.

Recipes and images on this site are AI-assisted. They pass automated checks, and the team reviews flagged items.