Searching for a new and healthy dip to enjoy?
Make our beyond delicious baba ghanoush hummus!
You’re familiar with classic hummus, a delectable dip that uses garbanzo beans, olive oil, tahini, and lemon juice.
But dunk all of those carrot sticks, celery slices, and pita pieces in something a little different.
Our fresh recipe is inspired by baba ghanoush, a smooth and creamy eggplant dish. We combine all the classic flavors of hummus you love with perfectly roasted eggplant and garlic cloves.
The best of both worlds.
For even more flavor, you have the option of adding of tahini paste. This toasted sesame seed puree is a common ingredient in many Mediterranean and Middle Eastern dishes. With this strongly flavored condiment, a few tablespoons are all you need.
Avoiding beans? Save the FODMAP flatulence for another time – simply leave out the canned chickpeas to make a more traditional baba ghanoush.
Rev those food processor engines, and make our easy dip below.
The Recipe
| Servings | Prep Time |
| 6 servings | 10 minutes |
| Cook Time | Passive Time |
| 45 minutes | 10 minutes |
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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.
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- 2 large eggplants
- 1 bulb garlic
- 6 tablespoons extra virgin olive oil divided in half
- 1 lemon juiced
- 1 tsp smoked paprika
- 2 cans garbanzo beans one drained completely
- 2 tablespoons tahini paste optional
- Freshly ground salt and pepper to taste
- fresh parsley for garnish
- Additional extra virgin olive oil for garnish
- 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.
Recipe by Lynne Jaques.
Nutritional Information*
Cooking by the Numbers…
Step 1 – Prep
Preheat the oven to 300°F. Lightly grease a half sheet pan.
Set out and measure all of the ingredients needed.
Using a sharp knife and sturdy cutting board, cut the tops of the eggplants and slice them in half lengthwise. Cut the top of the bulb of garlic, exposing the very tops of each clove.
Juice the lemon, discarding the seeds.
Drain one can of garbanzo beans. Leave the liquid in the other can.
We recommend using smoked paprika, as it gives the dip a more robust flavor. If smoked is unavailable, use an equal amount of regular paprika.
Step 2 – Roast
Place both the eggplant slices and garlic on the prepared sheet pan, with the skins facing down.
Liberally salt and drizzle 3 tablespoons of olive oil over the sliced eggplants and garlic. Wrap the top of the pan in aluminum foil.
Roast in the preheated oven for 30 to 45 minutes, or until they are very soft. Remove from oven and let cool for 10 minutes.
Step 3 – Puree the Roasted Veggies
Once the eggplants and garlic have cooled, use a spoon to scoop the flesh from the eggplant skin. Transfer the flesh into a food processor or high-quality blender, 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.
Step 4 – Puree the Chickpeas
To the same food processor, add the one can of drained garbanzo beans, and the other can of garbanzo beans with the liquid.
Thoroughly blend everything together until thick and smooth. It should have a similar consistency as hummus.
Add more olive oil if the spread is too thick. Season with freshly ground salt and pepper, to taste.
Optional: add the tahini paste and blend.
Step 5 – Garnish and Serve
Garnish with chopped parsley and a small drizzle of olive oil. Serve with your favorite crudite and chips.
Eggplant + Chickpeas = PERFECT
Enjoy the tasty combo of baba ghanoush and hummus. Why settle with just one? The more the merrier!
Roasted eggplant, garlic, and smoked paprika all contribute huge flavor boosts when mixed with garbanzos and freshly squeezed lemon juice.
Your crudite platter and your veggie sandwiches will both be pretty impressive with this cool new update. Happy dipping!
Can’t get enough? Try our other hummus recipes, like these 5 gourmet variations. And don’t forget to give our pumpkin recipe a whirl in the food processor during the fall and winter seasons.
Any other ideas for updating your favorite beany app? Be sure to comment below!
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Photos by Felicia Lim, © Foodal / Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.
