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Hummus Meets Baba Ghanoush
There’s hummus—and I especially love my version with roasted bell peppers and a slight hint of onion—and there’s Baba Ghanoush (Baba Ghanouj). Which is an amazing dip made from roasted eggplant and tahini. I love both dips just as much, but really wanted to see what would happen if I just got crazy and combined both recipes.
It was fantastic!
I seem to be in competition with myself. I want to know just how many hummus variations I can come up with it. I’m gonna win the competition, if it’s the last thing I’ll do!
Ingredients:
1 large eggplant
1 can chickpeas (14 oz)
1/2 tsp ground cumin
1 tbsp parsley
1/2 tsp salt
1 garlic clove
2 tbsp tahini
2 tbsp oil
lemon juice
cayenne
Directions:
Go for one medium-sized eggplant and pierce it with a fork (several times), so it won’t explode all over your oven or end up on your kitchen ceiling. Pop it in a preheated oven and bake at 400F (200C) for 35 minutes, until soft.
Once the eggplant looks all sad and shriveled up, let it cool off a little. Take the skin off and transfer the eggplant innards to a bowl or blender.
Drain a 14 oz can of chickpeas and add them to the eggplant.
Note: kiddo distracted me and I forgot to shoot a photo of me adding the tahini! But it’s in there! Now, 4 tbsp would have been a wee bit too much, so I didn’t add it again for photographic purposes, but don’t forget to add the tahini, guys!
Add 1/2 a tsp ground cumin, 1 garlic clove, 2 tbsp oil and a good pinch of cayenne. I like it a tad spicy, so I usually add a fair bit.
Normally I would have gone for fresh flat-leaf parsley, but I ran out of it. How did that happen? I opted for 1 slightly heaping tbsp dried parsley in stead. Season the dip with 1/2 a tsp salt and the juice of half a lemon.
Now blend or blitz until you end up with a really smooth puree. Check the seasoning.
Serve the dip in a bowl, slightly chilled, drizzle some extra-virgin olive oil on top and garnish with olives. This was terrific. The eggplant gave it a whole new dimension and creates a smoothness you won’t find in basic hummus.
Okay, so that’s version II. Now, what else can I throw in there to make it taste good?
oooh! i have tons of eggplant at home! making this for sure… and guess what, i found out that if you don’t have tahini, white sesame seeds and olive oil work just as well!!
@raj @ the hungry cook:
Make sure you roast them first! I think you need 1/4 cup of oil to 1 cup roasted sesame seeds for tahini.
Heading to the cottage this weekend with friends and this recipe is going with me! Thanks!
Ooooo hummus looks sooo creamy, delicious!
Your hummus was so good, it’s out of this world! Going to try this out over the weekend.
oh, I hadn’t thought of roasting them at all! Thanks! Will do!
@raj @ the hungry cook:
I wouldn’t really let them brown, but I would toast them in the oven for 10 minutes or so, to enhance the flavor.
Your photos are so very good. They always make me feel like I can reach through the screen and take a bit, or in this case dip a piece of bread in there. Awesome opening shot, Kay!
Looks lovely! I like sun-dried tomatoes in my hummus, and if I have it on hand, a sprinkle of aleppo pepper.
Love the combo… looks like it worked out well!
This is brilliant!!! Why didn’t I think of that?
This looks awesome! Some possible additions I think would be good are sun dried tomatoes is a good idea or roasted red peppers or even give it some heat with crushed red pepper or diced chiles, extra roasted garlic or even chopped jalapeno.
@TallieAnn:
Roasted red bell peppers makes it amazing, that’s my ‘standard’ hummus version, it’s seriously addictive. I think the sun-dried tomatoes might be a little too overpowering. Gonna have to try it out.
I love you! Let me say again… I LOVE YOU! I love both and you have definitely made my day. Can’t wait to make this.
What a great idea! I cook with some school kids with the produce from their local garden and we made baba ghanoush this week, but I’m not a huge eggplant fan so think I’d like this better. (Check out the kids in the garden on my blog – really cute little gardeners and cooks!)
So appetizing and flavorful! The kind of dip that is addictive!
Cheers,
Rosa
Hummus, yuck. Eggplant, yuck.}:P
I’ll take the olives though! Yum! }:P
I’m hoping you win the competition with yourself. Ahhh the duality of it all:)
@Wolf:
I gotta talk to your parents, this is obviously a flaw in your upbringing :)
We gotta get you to the Netherlands and I’ll just make you eat all this stuff and you WILL like it, Missy :)
@Chris:
What can I say? That’s my split-personality :)
I love dips… mostly because I have the hardest time messing them up. This sounds fantastic.
Hmmm…how about Chipolte Peppers in Adobo (It comes in a can in the Mexican section of stores here). It is amazing, smokey and deep flavour…had it for the first time last night with BBQ’ed avocado salad (will be on my photo-a-day blog when I get caught up now that we are home from the wedding in Mexico). The salad was mind blowing and I think the peppers would be awesome with Hummus.
@Sue:
Don’t make me cry! I know exactly what you mean and they don’t sell them here. It would probably be an amazing combo! Try it for me, will you!
That must be one bitchin’ stick blender to work on those garbanzos! Recipe looks great!
I’ve never tried making Hummus. We never make this in India. But your clicks are pushing me to go for it.
Will be trying it soon!