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!
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Baba Ganoush Hummus

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!
Course Appetizers, Dips, Sauces, and Salsas, Snacks
Cuisine Greek, Mediterranean
Keyword babaganoush, cookie dough hummus
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion 4th of July, Game Day
Time 30 minutes or less, 45 minutes or less
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 cups
Calories 145kcal
Author Sarah Bond

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 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.

Nutrition

Serving: 0.25cups | Calories: 145kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5.4g | Saturated Fat: 0.7g | Sodium: 85mg | Potassium: 376mg | Fiber: 7g | Sugar: 4.5g | Vitamin A: 150IU | Vitamin C: 6.6mg | Calcium: 40mg | Iron: 2.2mg