Baba Ghannouji Hummus
Elevate your appetizer game with this creamy and smoky Baba Ghannouji Hummus, a delightful fusion of traditional baba ghanoush and classic hummus. Roasted eggplant takes center stage, lending a rich, smoky depth that perfectly complements the nuttiness of tahini and the earthiness of chickpeas. Accented with fresh lemon juice, garlic, and a touch of cumin, this velvety dip is a flavor-packed addition to any table. Garnished with smoked paprika, parsley, and a drizzle of olive oil, it’s as beautiful as it is delicious. Perfect for serving with warm pita bread, crisp veggies, or as part of a vibrant Middle Eastern-inspired mezze platter, this wholesome, plant-based dip is sure to impress. Ready in under 40 minutes, it’s a quick and nutritious crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 0.25 cup Tahini
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 large Garlic cloves
- 0.5 teaspoon Paprika (smoked, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 2 tablespoons Parsley (fresh, chopped, for garnish)
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C).
Poke the eggplant a few times with a fork to allow steam to escape, then place it on a baking sheet lined with parchment paper.
Roast the eggplant in the oven for 25-30 minutes, turning occasionally, until the skin is charred, and the flesh is soft.
Remove the eggplant from the oven and let it cool for 10 minutes. Once cool, peel off the skin and scoop out the flesh, discarding any excess liquid.
In a food processor, combine the roasted eggplant flesh, chickpeas, tahini, olive oil, lemon juice, garlic, salt, ground cumin, and water.
Blend the mixture on high speed until smooth and creamy. Scrape down the sides of the processor bowl as needed. Adjust the consistency with an extra tablespoon of water if the mixture is too thick.
Taste the hummus and adjust seasoning with additional salt or lemon juice as desired.
Transfer the Baba Ghannouji Hummus to a serving bowl, smoothing the top with a spoon.
Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley.
Serve with pita bread, fresh vegetables, or as part of your favorite Middle Eastern-inspired spread.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 33.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2137 mg | 45% | |
*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.
