Description
A delicious hybrid of two classic dips: babaganoush and hummus!
Ingredients
Scale
- 1 medium-sized eggplant
- 1 15-ounce can garbanzo beans, rinsed and drained
- 4 cloves garlic, peeled
- 1 Tbsp. tahini
- juice of 1 lemon
- zest of 1 lemon
- 1/2 Tbsp. cumin
- 1/4 tsp. ground coriander
- 1/4 tsp. smoked paprika
- pinch salt, optional
- Preheat the oven to 400F. Line a small baking sheet with foil. Using a fork or knife, prick holes all over the eggplant. Roast the eggplant for 45-60 minutes or until the skin has browned and the eggplant is very soft. Allow to cool.
- In the bowl of a food processor, add the chickpeas and pulse a few times to break down.
- Remove the skin from the eggplant and add it along with the rest of the ingredients and process until very smooth.
- Serve with chips, pita bread, and/or fresh veggies.
Instructions
- Preheat the oven to 400-degrees. Line a small baking sheet with foil. Using a fork or knife, prick holes all over the eggplant. Roast the eggplant for 45-60 minutes or until the skin has browned and the eggplant is very soft. Allow to cool.
- In the bowl of a food processor, add the chickpeas and pulse a few times to break down.
- Remove the skin from the eggplant and add it along with the rest of the ingredients and process until very smooth.
- Serve with chips, pita bread, and/or fresh veggies.
Nutrition
- Serving Size: 10
- Calories: 110
- Sugar: 4
- Sodium: 124
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 21
- Protein: 5
- Cholesterol: 0