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
2large eggplants
1bulbgarlic
6tablespoonsextra virgin olive oildivided in half
1lemonjuiced
1tspsmoked paprika
2cans garbanzo beansone drained completely
2tablespoonstahini pasteoptional
Freshly ground salt and pepperto taste
fresh parsleyfor garnish
Additional extra virgin olive oilfor garnish
Instructions
Preheat the oven to 300°F.
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.
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.
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.
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.
Transfer to a serving bowl and garnish with chopped parsley and a small drizzle of olive oil. Serve with your favorite crudite and chips.