Roasted Eggplant Chickpea Hummus

Baba Ganoush 

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Seeking an easy & eclectic hummus recipe? Baba Ganoush is just that. It's a tasty Mediterranean dish with an exotic combination of roasted eggplant, chickpeas, tahini, and herbs; making it quite delicious and far superior than store-bought hummus. In addition, it's also very affordable and easy to create due its minimal ingredients. I love the fact that this recipe is super easy to create, nutrient-rich and also quite filling. It's a perfect addition to any lunch and dinner option. I hope you enjoy this recipe as much as I do! Let's get started! 

 

Eclectic + Electric + Flavorful

PREP TIME: 25 MINS | COOK TIME: 30 MINS | TOTAL TIME: 55 minutes

8-10 servings 

 

Ingredients

  • 1 eggplant

  • 2 cups of cooked chickpeas 

  • 1/2 cup tahini paste 

  • 3-4 tbsp extra virgin olive oil

  • 2 cloves of garlic

  • 1/4 cup of freshly diced parsley 

  • 1/2 freshly squeezed lemon 

  • 1 tbsp sea salt

  • 1 tbsp ground cumin seed

  • 1 tbsp onion powder

  • a pintch of adobo (optional)

  • a pintch of ground cayenne pepper  (optional)

  • a pintch of dill weed (optional)

 

 

Instructions

  • thoroughly wash eggplant and make sure to scrub away any dirt from the surface of the skin.

  • Use a fork to poke a few holes in the eggplant (this step allows the steam to escape while oven broiling). 

  • transfer eggplant to a baking sheet and broil in the oven for 30 minutes - until the outer skin is soft and shriveled up.

  • Remove cooked eggplant from the oven and allow it to cool - 20 minutes.

  • While the eggplant cools, peel the outer skin of ( cooked and soft) chickpeas (this step helps create a softer dip - this step is optional).

  • place peeled chickpeas in a separate bowl and set to the side.

  • In a separate bowl, add tahini paste, freshly squeezed lemon juice, diced garlic cloves, parsley, ground cumin, and additional herbs, olive oil & seasonings.

  • stir well and let it sit for a few minutes to allow flavors to meld. 

  • Meanwhile, back to the eggplant: split with a knife and drain excess liquid. 

  • Scrape out the eggplant flesh and add it to the tahini mixture bowl, along with the chickpeas.

  • mix all ingredients well, then transfer into a food processor.

  • blend on high for 3-5 minutes - until a soft and smooth dip consistency is achieved.

  •  add additional seasonings if need be to the hummus: salt, drizzle with olive oil, and serve with your favorite bread or chips.

  • transfer the hummus into your choice of Tupperware or bowl and allow to cool in the fridge before serving.

ENJOY WITh / or as:

  • sliced bell peppers 

  • pita bread / chips

  • as a wrap or sandwich spread

 

MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,

I WOULD LOVE TO SEE YOUR PHOTOS!

¡BUEN PROVECHO!