Baba Ganoush Hummus

4.80 from 5 ratings

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)!

Prep Time5

Cook Time20

Total Time25

Course: Appetizers, Dips, Sauces, and Salsas, Snacks

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

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

Servings: cups

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 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