Mediterranean Dip Duo
Elevate your appetizer game with this irresistible Mediterranean Dip Duo, a perfect pairing of creamy hummus and smoky baba ghanoush. This recipe combines pantry staples like chickpeas, tahini, and olive oil with fresh, roasted eggplant, creating two distinct yet complementary dips bursting with bold, Middle Eastern-inspired flavors. The hummus is velvety and seasoned with garlic, cumin, and a splash of lemon juice, while the baba ghanoush delivers a rich smokiness balanced by optional Greek yogurt for extra creaminess. Garnished with fresh parsley, smoked paprika, and toasted pine nuts, these dips are as visually stunning as they are delicious. Serve them with warm pita bread or a colorful array of fresh veggies for a crowd-pleasing snack or party starter that’s ready in just 45 minutes. Perfect for entertaining, sharing, or meal prepping, this Mediterranean duo delivers a vibrant, healthy twist on classic flavors.
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Recipe Information
Ingredients
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 1 Eggplant (medium-sized)
- 4 tablespoons Tahini (sesame seed paste)
- 5 tablespoons Extra-virgin olive oil
- 4 tablespoons Fresh lemon juice
- 3 Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 0.5 teaspoons Smoked paprika
- 2 teaspoons Salt
- 2 tablespoons Plain Greek yogurt (optional, for baba ghanoush)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 tablespoons Pine nuts (lightly toasted, for garnish)
- 1 batch Pita bread or fresh veggies (for serving)
Instructions
Preheat your oven to 425°F (220°C).
Prick the eggplant several times with a fork and place it on a baking sheet. Roast in the preheated oven for 25–30 minutes, turning once, until the skin is charred, and the flesh is soft.
While the eggplant roasts, prepare the hummus. In a food processor, combine the chickpeas, 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of ground cumin. Blend until smooth, adding 1–2 tablespoons of water if needed for a creamy consistency. Transfer to a serving dish.
Once the eggplant is roasted, allow it to cool slightly. Peel off the charred skin and discard it.
Place the roasted eggplant flesh in a clean food processor. Add 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, 2 tablespoons of olive oil, 1/2 teaspoon of cumin, 1 teaspoon of salt, and 2 tablespoons of Greek yogurt (if using). Blend until creamy and smooth.
Transfer the baba ghanoush to another serving dish.
Drizzle an additional 1 tablespoon of olive oil over each dip. Sprinkle the hummus with smoked paprika, and garnish both dips with chopped parsley. Optionally, top the baba ghanoush with toasted pine nuts.
Serve both dips with warm pita bread or fresh veggies like cucumber slices, carrot sticks, or bell pepper strips.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5621 mg | 244% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 23.9 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1790 mg | 38% | |
*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.
