The Best Baba Ghanoush Hummus
Need a new dip to serve? Try our hummus inspired by baba ghanoush. We combine all the flavors of hummus you love with roasted eggplant.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
45minutes 10minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
45minutes 10minutes
Ingredients
  • 2 large eggplants
  • 1bulb garlic
  • 6tablespoons extra virgin olive oildivided in half
  • 1 lemonjuiced
  • 1tsp smoked paprika
  • 2 cans garbanzo beansone drained completely
  • 2tablespoons tahini pasteoptional
  • Freshly ground salt and pepperto taste
  • fresh parsleyfor garnish
  • Additional extra virgin olive oilfor garnish
Instructions
  1. Preheat the oven to 300°F.
  2. Cut the tops of the eggplants and slice them in half lengthwise. Cut the very top of the garlic bulb, exposing the just the tops of each clove. Place both the eggplant and the garlic on a lightly greased sheet pan, with the skins facing down.
  3. Liberally salt and pepper and drizzle 3 tablespoons of olive oil over the sliced eggplants and garlic. Wrap the top of the pan in aluminum foil. Roast the eggplant and garlic in the preheated oven for 30 to 45 minutes, or until they are very soft. Remove from the oven and let cool for 10 minutes.
  4. Use a spoon to scoop the flesh from the eggplant skin. Transfer the eggplant flesh to a food processor, and discard the skin. Squeeze the roasted garlic into the food processor. Add the remaining 3 tablespoons olive oil, the lemon juice, and paprika. Blend the ingredients until very smooth.
  5. Drain all the liquid from one can of garbanzo beans, while keeping the liquid in the other can. Add both cans to the eggplant mixture and thoroughly blend everything together until thick and smooth. Add the optional tahini paste. If the dip is too thick, mix in more olive oil to reach the desired consistency. Season with salt and pepper, to taste.
  6. Transfer to a serving bowl and garnish with chopped parsley and a small drizzle of olive oil. Serve with your favorite crudite and chips.
Recipe Notes

Recipe by Lynne Jaques.