Love hummus but looking to change it up a bit? This Baba Ganoush Hummus is a chickpea/eggplant hybrid that’s rich, creamy, and dreamy!
Coming at ya with the first recipe in a while! I spent a few weeks exploring the motherland then hopped back over the pond for a week of cooking at home in Holland followed by a few days of exploring Budapest.
Which brings me to now, dead tired from wandering around every corner of Budapest and from a 15 hour flight delay which resulted in an unplanned night in Budapest (and a few more Hungarian meals).
One of our favorite neighborhoods in Budapest was the Jewish quarter, a trendy hipster’s paradise with food trucks and fusion restaurants tucked into every corner.
Which brings me to the recipe today, a happy fusion of eggplant, chickpeas, and tahini in the form of Baba Ganoush Hummus, or as I prefer to call it…Baba-Ga-Hummus!
I worked up this recipe with Anouk during one of our hot kitchen messes, a day in which we cook no less than 147 thousand recipes, using her taste for Mediterranean cuisine and my desire for not spending more than five steps on any given recipe. The result was this easy, way delicious Baba Ganoush Hummus.
Baba Ganoush vs Hummus: What’s the difference!
Baba Ganoush is a creamy dip made from roasted and pureed eggplant. Similarly, hummus is a creamy dip made from chickpeas. This Baba Ganoush Hummus hybrid takes all of that deliciousness and combines it into one mega-creamy Mediterranean veggie dip!
Hungry for more dips and sauces? Try these!
- Hidden Spinach Guacamole
- Black Bean Dip
- Romesco Sauce
- Yum Sauce
- Feta Tzatziki Sauce
- Mediterranean Layered Hummus
Baba Ganoush Hummus
- 1 large eggplant
- 1 Tbsp olive oil 15 mL
- 2 cloves garlic
- ½ of a lemon juiced
- 1 cup chickpeas 220 g
- 2 Tbsp tahini 30 mL
- ½ tsp smoked paprika
- ¼ tsp each salt and pepper
- Bake: Preheat oven to 400°F. Slice eggplant into ¼ inch thick rounds and set on a parchment paper-lined baking sheet. Brush with olive oil, then bake for 20 to 30 minutes, or until soft, flipping eggplant over halfway through cooking.
- Puree: Peel away the skin of the eggplant and add the flesh to a food processor, along with the garlic, lemon, drained chickpeas, tahini, paprika, salt, and pepper. Puree until smooth, taste, and add more seasonings to suit your taste.
I first published this recipe on Amanda’s Cookin’, where I’m a contributor.