High Protein Babaganoush
Elevate your classic dip game with this irresistible High Protein Babaganoush, a nutritious twist on the beloved Middle Eastern spread. Packed with smoky roasted eggplants, creamy tahini, zesty lemon juice, and fragrant garlic, this recipe boosts its protein content with the addition of canned chickpeas and velvety Greek yogurt. Perfectly seasoned with ground cumin and black pepper, it offers a rich and satisfying flavor profile that pairs beautifully with pita bread, crunchy veggie sticks, or crackers. Ready in just an hour and featuring a garnish of fresh parsley for a vibrant finish, this wholesome babaganoush is ideal for everything from party platters to post-workout snacks. Healthy, flavorful, and filling—this protein-rich dip is sure to become your new favorite go-to recipe.
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Recipe Information
Ingredients
- 2 whole large eggplants
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 3 whole garlic cloves, minced
- 1 cup canned chickpeas, drained and rinsed
- 1 cup Greek yogurt
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Place the eggplants on a baking sheet lined with parchment paper. Prick each eggplant a few times with a fork to allow steam to escape during roasting.
Drizzle 1 tablespoon of olive oil over the eggplants and lightly sprinkle with 0.5 teaspoon of salt.
Roast the eggplants in the preheated oven for about 35-40 minutes, or until the skin is charred and the flesh is very tender.
Remove the eggplants from the oven and allow them to cool for about 10 minutes. Once cool enough to handle, peel off the skin and discard it.
In a blender or food processor, combine the roasted eggplant flesh, tahini, lemon juice, minced garlic, chickpeas, Greek yogurt, ground cumin, the remaining 1 tablespoon of olive oil, and the remaining 0.5 teaspoon of salt.
Blend the mixture until smooth and creamy. Taste and adjust seasoning with additional salt, lemon juice, or cumin if needed.
Transfer the babaganoush to a bowl and sprinkle with black pepper. Garnish with chopped parsley before serving.
Serve at room temperature or slightly chilled with pita bread, vegetable sticks, or crackers.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 37.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3700 mg | 285% | |
| Iron | 16081.3 mg | 89341% | |
| Potassium | 3264 mg | 69% | |
*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.
