Combine 2 of the best dips to make Baba Ghanoush Hummus! Full of deep, smoky, and roasted flavors, this condiment will seem like a meal! Gluten-free, vegan, and nut-free, with eggplant and chickpeas, you’ll get your healthy veggies and protein in one dip!
Why not combine the two? It makes sense, doesn’t it? Both come from the same region in the world and both and spectacularly delicious! I feel like they are the same thing, regardless. Before I was as “food literate” as I am now, I through baba ghanoush did in fact include chickpeas. Turns out that’s false, so I decided to take matters into my own hands and combine the two anyway!
Now, just hold up for one moment. Remember I said May is unofficially pizza month? Well, I did not lie. This recipe for baba ghanoush hummus is “part 1” of the final PIZZA recipe I’ll be giving on Wednesday! Yes, you should get super excited! I know I’M excited! This coming pizza recipe I have been dieing to share with you ever since I made it. It will blow your pizza minds out of the park! (Trust me!)
But you’ll have to wait a day or two for that fabulous pie 😉 Right now, it’s hummus time! If you’re familiar with this blog, you’re very familiar with the “King Bean”. The ever coveted legume of our dreams! That should also tune you in to what’s coming up on Wednesday 😉 Chickpeas won’t only be in this hummus…
You all know I go in phases with my favorite foods and cuisines. Yes, Indian will always be my #1, but Middle Eastern is fantastic as well. I mean, HARRISA! That sauce is just delicious! I have a ton of recipes using it but so far only my harissa potato salad has made it on to the blog! (Sorry!) Don’t worry though, you’ll be getting a nice dose today and Wednesday!
Baba Ghanoush HummusPrint
Baba Ghanoush Hummus
Combine 2 of the best dip recipes to make Baba Ghanoush Hummus! Full of deep, smoky, and roasted flavors, this condiment will seem like a meal! Gluten-free, vegan, and nut-free, with eggplant and chickpeas, you’ll get your healthy veggies and protein in one dip!
- Yield: 3 Cups 1x
- Category: Condiment, Snack
- Cuisine: Middle Eastern
- To roast the eggplant, preheat the oven to 450 F. Cut the eggplant top off, then cut the eggplant in half lengthwise. Make cuts in a cross-stitch pattern, through the flesh for easy scooping. Roast in the oven on a baking sheet for 20-30 minutes until very soft. Remove and let cool.
- In a large food processor, combine all ingredients. For the eggplant either scoop out all the flesh and add to the processor, or like I did, just chop it up and include the skin.
- Blend the mixture until creamy smooth, adding a bit of water if necessary.
Ah, the glorious taste of roasted and smokey eggplant with the aromas of cumin and harissa! It truly is just decadent to the senses! I do feel like this could be a meal within itself! Veggies, plant-protein and carbs, a little spice to jazz it up, and healthy fats from the harissa and tahini! So for now, eat this as a dip with some crackers or veggies, spread it on a sandwich, and try to contain your excitement for what’s coming your way on Wednesday! Make sure you’re subscribed so you know the SECOND it goes live!
So tell me:
+ Have you ever made/had baba ghanoush?
+ Favorite thing to go with eggplant? Anytime it’s roasted and blended I’m a huge fan! So creamy!
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