Eggplant Hummus Baba Ghanoush Recipes

WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)

White Bean and Roasted Eggplant Hummus (Baba Ghanoush) image

Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.

Provided by Galley Wench

Categories Beans

Time 15m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 (1 1/2 lb) eggplants, trimmed and cut into 2-inch pieces
1/3 cup olive oil, plus more for drizzling
1/2 teaspoon kosher salt, plus more for seasoining
1/4 teaspoon black pepper, freshly ground plus more for seasoning
1 (15 ounce) can chickpeas, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
1 large lemon, juice of (about 2 tablespoons)
2 garlic cloves, minced
1/4 teaspoon cumin
3 tablespoons tahini paste (adjust to taste)

Steps:

Preheat the oven to 450 degrees F and place an oven rack in the middle.
Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
Roast for 20 to 25 minutes until golden brown.
Set aside to cool.
In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pulse until the mixture until coarsely chopped.
With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
Season with salt and pepper, to taste.
Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.

EGGPLANT HUMMUS (BABA GHANOUSH)

Eggplant Hummus (Baba Ghanoush) image

A fantastic way to use the eggplant harvest. Great with pita slices, on rice crackers, or as a fresh vegetable dip.

Provided by MsTeechur

Categories Beans

Time 40m

Yield 24 servings (2 Tbs), 24 serving(s)

Number Of Ingredients 7

Ingredients

1 large eggplant
1 (15 ounce) can garbanzo beans
1 garlic clove
2 tablespoons flat leaf parsley
2 tablespoons tahini
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice

Steps:

Prick eggplant with fork and bake for 20-30 minutes at 450 until it collapses on itself. Slice open to let cool.
Drain garbanzo beans and put into Vitamix or food processor.
Add peeled garlic, tahini, olive oil, and lemon juice. Start pulsing machine.
Chop parsley and add.
Using your fingers remove the flesh of the eggplant from the skin. Pull out the seeds. Add the flesh to the food processor.
Pulse until desired consistency.
Add salt as desired.

Nutrition Facts : Calories 39.3, Fat 1.4, SaturatedFat 0.2, Sodium 54.6, Carbohydrate 5.8, Fiber 1.7, Sugar 0.6, Protein 1.4

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