Filled with Mediterranean flavors, this Baba Ganoush Hummus is a tasty dip for veggies, pita chips, or salad topper. Easy to make and completely oil-free!
The Mediterranean diet is all the rage right now. And for good reason! The typical Mediterranean diet is mostly comprised of healthy, whole foods. On the diet you eat vegetables, fruits, whole grains, and healthy fats daily. You're encouraged to eat beans often and limit dairy and red meat. Honestly, this diet is a great stepping stone to a whole-foods plant-based diet.
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There are a couple foods on the Mediterranean diet that I personally choose not to eat, such as eggs, chicken, and olive oil. But if you're looking for baby steps to a healthy diet, the Mediterranean diet is a good place to start. Either way, this Middle Eastern-inspired Baba Ganoush Hummus is a delicious way to eat some healthy foods!
Baba Ganoush is an eggplant dip. Usually, you cook eggplant, mash it, and mix it with olive oil, tahini, lemon juice, and spices. Since I don't eat oil, I wanted to switch it up and make something that is just as delicious as regular Baba Ganoush, but without the artery-clogging oil.
I've been pretty obsessed with hummus lately. I recently made this delicious Creamy Garlic Peanut Dressing and Sweet Potato Hummus is my go-to recipe. So, I thought I'd create a mix of two Mediterranean dishes. Baba Ganoush + Hummus = Baba Ganoush Hummus.
Baba Ganoush Hummus is the best of both worlds. The slightly bitter eggplant melds so well with the chickpeas. Plus, baba ganoush is creamy and hummus is creamy, so this recipe is extra creamy. What's not to love about that?
Ingredient Notes
- Eggplant: we'll roast the eggplant for a super smooth and rich texture
- Garlic: most hummus recipes just call for raw garlic, but since we're roasting the eggplant, why not get that delicious roasted garlic flavor!?
- Chickpeas & Aquafaba: either canned chickpeas or dry chickpeas work here. If you use dry, be sure to save some of the cooking liquid to help thin out the hummus
- Tahini: this is sesame seed paste. If you don't have any you could use sunflower seed butter (my favorite in hummus!) or almond butter.
- Lemon Juice: fresh is best!
- Spices: cumin, salt, cayenne. You can omit the cayenne if you are sensitive to spice, but the ¼ teaspoon that this recipe calls for does not make it super spicy
Instructions
Step 1. Start by roasting the eggplant and garlic. Line a baking sheet with aluminum foil. Slice the eggplant in half and place it cut-side down on the tray. Wrap a head of garlic in foil and put it on the tray with the eggplant. Roast the eggplant and garlic until they get soft. Roasting brings out the great flavors of these foods.
Step 2. Next, scoop the insides out of the eggplant and peel the garlic. Add them and the remaining ingredients to a food processor and blend until they combine to a thick, delicious dip.
Step 3. Enjoy with veggies, on salad, with pita chips, on spaghetti squash, or any way you like!
Recipe Prayer
Thank you God for giving us fresh, seasonal veggies. We are awestruck by the seasonal nature of your creation. Amen.
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📖 Recipe
Baba Ganoush Hummus
Equipment
Ingredients
- 1 Pound Eggplant about 1 medium
- 1 Head Garlic
- 1 15 Ounce Can Chickpeas
- 2 Tablespoons Aquafaba this is the liquid from the can of chickpeas
- ¼ Cup Tahini
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Cumin
- 1 Teaspoon Salt
- ¼ Teaspoon Cayenne +/- to taste
Instructions
- Preheat the oven to 400°F. Line a baking pan with aluminum foil.
- Slice the tops off the eggplant and then cut them in half lengthwise. Place the eggplant cut-side down on the baking pan. Cut the top off of the head of garlic and wrap with foil. Place on the baking sheet. Bake for 30-40 minutes, until the eggplant is soft.
- Remove the eggplant and garlic from the oven and let them cool.
- Scrape out the insides of the eggplant and squeeze the garlic cloves out of the skins. Place the eggplant and garlic and all the other ingredients in a food processor. Process until smooth. Enjoy!
Nutrition
Nutrition information is an estimate.
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