Babganoush Hummus Pasta Vegan
Elevate your weeknight dinner game with this irresistible Vegan Baba Ganoush Hummus Pasta! Combining the smoky, creamy richness of roasted eggplant and tahini with the zesty brightness of lemon and a touch of warm spices, this dish transforms traditional baba ganoush into a luscious pasta sauce. Blended with chickpeas for extra creaminess, this plant-based recipe is packed with protein and nutrients. Tossed with perfectly cooked pasta and blistered cherry tomatoes, it’s a symphony of flavors and textures in every bite. Ready in just 40 minutes, this comforting meal is perfect for impressing guests or savoring as a quick, wholesome dinner. Garnish with fresh parsley and a drizzle of olive oil for a restaurant-worthy finish. Vegan, flavorful, and incredibly satisfying—this baba ganoush hummus pasta is a must-try! Perfect for those seeking innovative vegan pasta ideas.
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Recipe Information
Ingredients
- 1 large eggplant
- 4 small garlic cloves
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 cup canned chickpeas
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 250 grams pasta
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 cup cherry tomatoes
- 0.5 cup pasta water
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplant into halves lengthwise and place them on a baking sheet, flesh side down. Add two garlic cloves (unpeeled) to the tray. Drizzle 1 tablespoon of olive oil over the eggplant and garlic.
Roast in the preheated oven for 25 minutes or until the eggplant flesh is soft and the skin is wrinkly.
While the eggplant and garlic roast, cook the pasta according to the package directions in salted water. Reserve 1/2 cup of pasta water before draining.
Once the eggplant and garlic are done roasting, let them cool slightly. Scoop the eggplant flesh into a food processor, discarding the skin. Peel the roasted garlic cloves and add them to the processor.
To the food processor, add tahini, lemon juice, smoked paprika, cumin, 2 tablespoons of olive oil, and a pinch of salt and black pepper. Blend until smooth to create the baba ganoush base.
Add canned chickpeas (drained and rinsed) into the food processor with the baba ganoush. Blend again, adding 2–3 tablespoons of reserved pasta water to make the sauce smooth and creamy.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add cherry tomatoes and sauté for 3–4 minutes, until they blister and soften.
Lower the heat and add the pasta to the skillet. Pour in the baba ganoush hummus sauce and gently toss to combine, adding additional pasta water as needed to coat the pasta evenly.
Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.
Serve the pasta warm, topped with freshly chopped parsley and an extra drizzle of olive oil.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 22.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1532 mg | 33% | |
*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.
