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If you’re a fellow hummus fan looking to shake things up, this baba ganoush hummus hybrid is calling your name! It’s got all the creamy dreaminess of hummus but with a next-level smoky eggplant twist that’ll have you double-dipping. Plus, it’s super easy (we’re talking less than 10 ingredients and 30 minutes)!
save this recipe!Your New Favorite Dip
Let me introduce you to your new go-to dip recipe: baba-ga-hummus! This creamy, dreamy blend of eggplant, chickpeas, and tahini brings together the best of baba ganoush and classic hummus in one bowl.
Born from a hot mess kitchen adventure (and my nutritionist’s mission to create easy yet good-for-you dishes!), baba ganoush hummus is the answer when you want something different but don’t want to reinvent the wheel.
With a few easy steps and less than 10 ingredients, you’re on your way to a rich, smoky dip that’s as satisfying as it is unique. So, grab your favorite veggies or pita, and let’s do this!
Baba Ganoush vs. Hummus
Okay, here’s the scoop on baba ganoush vs. hummus and why this hybrid is about to become your new fave. These two recipes are like cousins in the Mediterranean dip world, so they have a lot of flavor crossover already.
Baba ganoush is a smoky, creamy dip made from roasted and pureed eggplant, tahini, garlic, and lemon. And a classic hummus recipe features chickpeas instead of eggplant. This baba ganoush hummus hybrid combines all that deliciousness into one mega-creamy Mediterranean dip!
Grab These Ingredients
The components of this dip are all super easy to find (just like hummus and baba ganoush!). This is just an ingredient overview—for exact measurements, jump to the recipe card.
- Eggplant: Roasting eggplant gives it that irresistibly smoky, earthy flavor! (Look for a large, firm eggplant with shiny skin for the best texture.)
- Olive Oil: We’ll use oil to help the eggplant roast perfectly. Extra virgin olive oil is great, but any oil you have will do (like avocado or grapeseed).
- Garlic: Just two cloves for a subtle kick. Fresh garlic is best here!
- Lemon Juice: We’ll add a squeeze of lemon juice to brighten the dip. Use fresh lemons if possible—they’re worth it!
- Chickpeas: These little guys bring the classic hummus texture and protein boost. We’re using canned chickpeas for convenience, but feel free to cook your own chickpeas if you prefer!
- Tahini: For that creamy, nutty richness essential in both hummus and baba ganoush. Stir well before measuring, as tahini tends to separate.
- Spices: Smoked paprika adds a gentle smoky kick that rounds out the roasted eggplant beautifully. And we’ll finish off with a touch of S+P!
Let’s Make Baba Ganoush Hummus!
Once you roast the eggplants, all you need to do is blend! (Jump to the recipe card for the full printable instructions.)
- Bake eggplant rounds until soft, flipping halfway through cooking.
- Puree the peeled eggplant with hummus ingredients until smooth.
Recipe Tips
Roast Like a Pro: Before roasting, poke a few holes in the eggplant with a fork to let steam escape (there will be no eggplant explosions on our watch!).
Tahini Troubleshoot: If your tahini separates (oil on top, paste on bottom), stir it before measuring. Better yet, purchase it at your local Mediterranean market for the creamiest, runniest tahini (that rarely separates).
Experiment With Seasonings: Feel free to tweak the garlic, lemon, or spices to your liking. This baba ganoush hummus creation is totally customizable!
Hungry For More Dips?
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Easy Tzatziki Sauce
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5-Minute Romesco Sauce
5 minutes
Baba Ganoush Hummus
Ingredients
- 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
Instructions
- Bake: Preheat the oven to 400°F. Slice the eggplant into ¼-inch thick rounds and set them on a parchment paper-lined baking sheet. Brush with olive oil, then bake for 20 to 30 minutes until soft, flipping the eggplant 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 liking.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I’m going to be making this for Christmas Eve. How long will it keep in the fridge and if I freeze it, how long will it keep after defrosting? It sounds delicious!
I’m not sure how the texture will be after freezing, but you can keep it in the fridge for about 5 days! 😀
I had some packaged Hummus in the ‘fridge and a jar of Ajvar which is a combination of Eggplant and mild red peppers. I made a 1:1 ratio mixture of those and it was better than either one separately. Kinda same but different than your recipe. YUM!
What size eggplant? I have one that is about 1 lb. Should I get another one? Thank you.
That size should work well! 🙂