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
Ingredients
Scale
- 2 Cups Cooked Chickpeas
- 1 1/2 Cups Roasted Eggplant (about 1 medium sized)
- 1 TB Fresh Chopped Cilantro (more for topping)
- 1 TB Harissa
- 1 TB Tahini
- 1 Tsp Lemon Juice
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Minced Garlic
- 1/2 Tsp Onion Powder
- 1/4 Tsp Cumin
- Water (as needed to help blend)
Instructions
- 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.
Find it online: https://strengthandsunshine.com/baba-ghanoush-hummus/