White Bean and Roasted Eggplant Hummus Baba Ghanoush
Elevate your appetizer game with this creamy, smoky, and absolutely irresistible White Bean and Roasted Eggplant Hummus Baba Ghanoush. This unique fusion of flavors combines the velvety richness of roasted eggplant, the protein-packed goodness of white beans, and the nutty allure of tahini to create a hybrid dip that’s both hearty and refreshing. Enhanced with garlic, lemon juice, and a touch of smoked paprika, this recipe delivers layers of flavor that are perfect for dipping, spreading, or sharing. Garnished with fresh parsley and vibrant pomegranate seeds, this vegan and gluten-free dish is sure to be the shining star at your next gathering. Perfectly suited for pita bread, veggie platters, or as a sandwich spread, it’s a must-try alternative to traditional hummus or baba ghanoush. Ready in under an hour and easy to make, this Mediterranean-inspired creation is as delicious as it is versatile!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 cup White beans (cannellini or great northern)
- 3 tablespoons Tahini
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 2 tablespoons Pomegranate seeds (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 several times with a fork to allow steam to escape during roasting. Place the eggplant on the prepared baking sheet.
Roast the eggplant in the preheated oven for 30 minutes, turning it halfway through, until the skin is charred and the flesh is soft and collapsing.
Remove the eggplant from the oven and let it cool until it is safe to handle. Once cooled, cut it open lengthwise and scoop out the soft flesh. Discard the skin.
In a food processor, combine the roasted eggplant flesh, white beans, tahini, olive oil (reserve 1 tablespoon for drizzling later), lemon juice, garlic, ground cumin, smoked paprika, salt, and black pepper.
Blend the mixture until it is smooth and creamy. Taste and adjust the seasoning if necessary, adding more salt, lemon juice, or tahini to suit your preferences.
Transfer the hummus baba ghanoush to a serving bowl. Drizzle the reserved olive oil on top.
If desired, garnish with fresh parsley, pomegranate seeds, or a pinch of smoked paprika.
Serve with pita bread, crackers, or fresh vegetables, or use as a spread for sandwiches or wraps.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3183 mg | 138% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 29.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3704 mg | 285% | |
| Iron | 16080.6 mg | 89337% | |
| Potassium | 2893 mg | 62% | |
*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.
