Baba Gha Hummus
Elevate your dip game with Baba Gha Hummus, a fusion of smoky baba ghanoush and velvety hummus that’s perfect for any occasion. This crowd-pleasing recipe combines roasted eggplant, creamy chickpeas, and nutty tahini with bold notes of garlic, smoked paprika, and zesty lemon juice for a flavor-packed experience. The process is simple: roast a whole eggplant until tender, then blend it with pantry staples like olive oil and cumin for a silky smooth texture. Garnish with fresh parsley and an extra drizzle of olive oil for a vibrant finish. Whether served with warm pita, crunchy vegetables, or as a sandwich spread, this versatile dip will quickly become your go-to appetizer or snack. Ready in just under 45 minutes, Baba Gha Hummus is a healthy, gluten-free, and vegan option bursting with Mediterranean flair!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 cup Canned chickpeas (garbanzo beans), rinsed and drained
- 3 tablespoons Tahini (sesame paste)
- 2 medium Garlic cloves, minced
- 3 tablespoons Lemon juice, freshly squeezed
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Pierce the eggplant a few times with a fork to allow steam to escape while roasting, then place it on the prepared baking sheet.
Roast the eggplant in the preheated oven for 25–30 minutes, or until the skin is charred and the flesh is soft. Remove it from the oven and let it cool to room temperature.
Once cooled, slice the eggplant lengthwise and scoop out the flesh, discarding the skin. Place the flesh in a food processor or blender.
Add the rinsed and drained chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, and salt to the food processor with the eggplant.
Blend the mixture until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning with more salt or lemon juice if desired.
Transfer the baba gha hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with smoked paprika and chopped parsley for garnish if using.
Serve the baba gha hummus with warm pita bread, fresh vegetable sticks, or as a spread in sandwiches or wraps. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 34.8 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
