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BabagaHummus

  • Author: Annie
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70

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

  1. 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.
  2. In the bowl of a food processor, add the chickpeas and pulse a few times to break down.
  3. Remove the skin from the eggplant and add it along with the rest of the ingredients and process until very smooth.
  4. 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