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A plate of vegetables with a bowl of baba ganoush hummus.

Baba Ganoush Hummus

Print Recipe
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!
Course Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 90
Author Elizabeth

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

Calories: 90kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 355mg | Potassium: 212mg | Fiber: 4g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg