Creamy & Easy Baba Ganoush Hummus Recipe: The Ultimate Eggplant & Chickpea Dip
Are you searching for a show-stopping, creamy dip to impress at your next gathering? Look no further! This **Baba Ganoush Hummus** recipe masterfully combines the rich, smoky flavors of traditional eggplant baba ganoush with the smooth, garlicky goodness of classic chickpea hummus. It’s a culinary fusion that delivers the best of both worlds, creating a dip that’s not just delicious but also incredibly versatile and satisfying.
Elevate your snack game or add a vibrant touch to your meals by spreading this delectable baba ganoush hummus onto a Mediterranean veggie wrap, pairing it with crisp vegetables, or simply enjoying it with warm pita bread. It’s a healthy, flavor-packed addition to any menu!
The Irresistible Fusion: Baba Ganoush Meets Hummus
Some flavors are so distinct, so impactful, they become embedded in our memory. For me, that’s hummus. While I might have encountered it occasionally during my childhood, it wasn’t until my college years that I truly grasped the immense deliciousness and versatility of this simple chickpea dip. Creamy, deeply satisfying, packed with protein, and utterly addictive – it seemed perfect for every occasion.
Pro Tip: Want to master the basics? Learn how to make hummus three different ways to perfect your technique before diving into this exciting hybrid!
Imagine my excitement when, just recently, I experienced a similar revelation with baba ganoush. This incredible Middle Eastern dip, made from pureeing smoky, roasted eggplants, opened up a whole new world of flavor. But the true game-changer, the ultimate discovery, came when I realized the potential of combining these two beloved dips. And thus, the glorious Baba Ganoush Hummus was born!
This unique blend captures the best qualities of both: the earthy depth and subtle smokiness of roasted eggplant from baba ganoush, perfectly balanced with the bright, nutty creaminess of traditional hummus. It’s a harmonious marriage of textures and tastes, creating a dip that’s more than the sum of its parts. If you appreciate the rich culinary heritage of the Mediterranean, this recipe is a must-try. It transforms two classic appetizers into a fresh, exciting experience.
Essential Ingredients for Your Homemade Baba Ganoush Hummus
Crafting this flavorful eggplant and chickpea dip requires a handful of fresh, simple ingredients. Each component plays a crucial role in achieving the perfect balance of taste and texture. Here’s what you’ll need:
- 1 large eggplant: The star of baba ganoush, providing that distinctive smoky flavor and creamy base when roasted.
- 1 Tbsp olive oil: Essential for roasting the eggplant to tender perfection and adding a touch of richness to the final dip.
- 2 cloves garlic: For a pungent, aromatic kick that’s characteristic of both traditional hummus and baba ganoush.
- ½ large lemon, juiced: Fresh lemon juice brightens the flavors and helps cut through the richness of the tahini and eggplant.
- 1 cup chickpeas, drained: The foundation of hummus, adding protein, fiber, and a smooth, hearty texture. Using canned chickpeas makes this recipe quick and easy.
- 2 Tbsp tahini: A rich sesame paste that is crucial for the authentic creaminess and nutty flavor in both dips. Don’t skip it!
- ½ tsp smoked paprika: This spice adds a beautiful color and a wonderful layer of smoky depth that complements the roasted eggplant perfectly.
- ¼ tsp each salt and pepper: Basic seasonings to enhance all the other flavors. Always adjust to your personal preference.
Handy Kitchen Tools You Might Find Useful:
Having the right tools can make preparing your Baba Ganoush Hummus even smoother. These items will help you achieve the best results:
- Food processor: Absolutely essential for achieving that silky-smooth consistency for both the roasted eggplant and the final dip.
- Serving dish: To beautifully present your finished dip to family and friends.
- Baking sheet: For roasting the eggplant evenly.
- Chef’s knife: For easily slicing the eggplant and mincing garlic.
How to Make This Delicious Baba Ganoush Hummus
This recipe combines the best techniques from both traditional baba ganoush and classic hummus to create a truly exceptional dip. The key is to perfectly roast the eggplant, ensuring it’s incredibly tender and easy to puree, then blend it with the quintessential hummus ingredients for a harmonious flavor profile.
- Prepare the Eggplant: Preheat your oven to 400 degrees F (200 degrees C). Slice your large eggplant into ¼ inch thick rounds. Arrange these slices on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
- Roast to Perfection: Lightly brush the eggplant slices with olive oil. Bake for 20 to 30 minutes, or until the eggplant is very soft and slightly caramelized. Make sure to flip the slices halfway through cooking to ensure even roasting on both sides. This slow roasting process is crucial for developing the smoky, tender texture needed for a great baba ganoush base.
- Blend for Creaminess: Once the eggplant is cool enough to handle, carefully peel away the skin. It should come off easily. Transfer the soft eggplant flesh to a food processor. Add the garlic cloves, freshly squeezed lemon juice, drained chickpeas, tahini, smoked paprika, salt, and pepper.
- Achieve Desired Consistency: Puree all the ingredients until the mixture is completely smooth and creamy. If the dip is too thick, you can add a tablespoon or two of cold water or a little more olive oil to reach your desired consistency. Taste the hummus and adjust the seasonings as needed – you might want a little more salt, lemon, or paprika depending on your preference.
Now that your incredible Baba Ganoush Hummus is ready, it’s time to enjoy! This dip is remarkably versatile and pairs wonderfully with an array of dippers. Serve it generously with warm pita bread, crunchy pita chips, a vibrant assortment of sliced fresh vegetables (cucumber, carrots, bell peppers, celery), or as a spread in sandwiches and wraps. It also makes a fantastic base for grain bowls or a flavorful addition to mezze platters.
Tips for the Perfect Baba Ganoush Hummus
- Roast for Flavor: Don’t rush the eggplant roasting. The longer it roasts and slightly caramelizes, the deeper and smokier the flavor of your dip will be.
- Fresh Lemon Juice is Key: Always use fresh lemon juice. Bottled lemon juice simply doesn’t offer the same bright, zesty flavor.
- Adjust Consistency: If your hummus is too thick, gradually add a tablespoon of cold water or a drizzle of olive oil while the food processor is running until you achieve your desired silky-smooth texture.
- Season to Taste: Taste your dip before serving and adjust salt, pepper, lemon juice, or even add a pinch more paprika. Flavors intensify as they meld, so an initial taste test is crucial.
- Garnish for Impact: A swirl of olive oil, a sprinkle of fresh parsley, a dash of paprika, or a few toasted pine nuts can elevate both the appearance and flavor of your finished dip.
Storage and Make-Ahead Instructions
This Baba Ganoush Hummus is perfect for making ahead, making it an ideal choice for meal prep or party planning. Store any leftovers in an airtight container in the refrigerator for up to 5-7 days. The flavors often deepen and improve overnight, making it even more delicious the next day. A quick stir before serving will bring back its creamy texture. You can also freeze it in an airtight container for up to 3 months; thaw it in the refrigerator overnight and stir well before serving.
Healthy Benefits of This Mediterranean Dip
Beyond its incredible taste, Baba Ganoush Hummus offers several health benefits. Eggplant is a great source of fiber, vitamins, and antioxidants. Chickpeas, the base of hummus, are packed with protein and fiber, promoting satiety and aiding digestion. Tahini contributes healthy fats and minerals like calcium and iron. This dip is naturally vegetarian and can easily be made vegan, making it a wholesome and delicious option for almost any diet.
Craving more amazing appetizer recipes? Try this incredibly popular chili cheese dip, a guaranteed crowd-pleaser, or this rich garlic cheese spread recipe for your next party or gathering! They are sure to be a hit with everyone.
This post was originally published on July 12, 2017, and has been updated and expanded for clarity and enhanced content.
Baba Ganoush Hummus
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 eggplant large
- 1 Tbsp olive oil
- 2 cloves garlic
- ½ large lemon juiced
- 1 cup chickpeas drained
- 2 Tbsp tahini
- ½ tsp smoked paprika
- ¼ tsp each salt and pepper
Instructions
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Preheat oven to 400 degrees F. Slice eggplant into ¼ inch thick rounds and set on a parchment paper-lined baking sheet. Brush with olive oil, then bake for 20 to 30 minutes, or until soft, flipping eggplant over halfway through cooking.
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Peel away the skin of the eggplant and add the flesh to a food processor, along with the garlic, lemon, chickpeas, tahini, paprika, salt, and pepper. Puree until smooth, taste, and add more seasonings to suit your taste.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Frequently Asked Questions About Baba Ganoush Hummus
- Can I use already roasted eggplant for this recipe? Yes! If you can find pre-roasted eggplant (often sold in jars or cans), you can use it to save time. Just be sure to drain it well to avoid excess moisture.
- Do I have to peel the eggplant skin after roasting? For the best, smoothest texture in your dip, yes, it’s highly recommended to peel the skin. The skin can be tough and slightly bitter, affecting the overall creaminess.
- My dip is too thick/thin. How can I fix it? If it’s too thick, add a tablespoon of cold water or a little more olive oil at a time until you reach your desired consistency. If it’s too thin, you can try adding a few more chickpeas or a touch more tahini, then blend again.
- Can I make this recipe spicier? Absolutely! Add a pinch of red pepper flakes or a dash of cayenne pepper to the food processor when blending, or sprinkle on top as a garnish.
- What if I don’t have tahini? While tahini is crucial for the authentic flavor and creaminess, if you absolutely can’t find it, you can try a small amount of unsalted cashew butter or almond butter as a substitute. The flavor will be different, but it will still provide some richness.
This Baba Ganoush Hummus truly offers a delightful twist on classic Mediterranean flavors. Its creamy texture and rich taste make it an instant favorite for any occasion, from casual snacking to elegant entertaining. Give this recipe a try and discover your new go-to dip!
