Snacks

January 9, 2020

Baba Ganoush Hummus

Filled with Mediterranean flavors, this Baba Ganoush Hummus is a tasty dip for veggies, pita chips, or salad topper. Easy to make and completely oil-free!

Baba Ganoush Hummus

The Mediterranean diet is all the rage right now. And for good reason! The typical Mediterranean diet is mostly comprised of healthy, whole foods. On the diet you eat vegetables, fruits, whole grains, and healthy fats daily. You're encouraged to eat beans often and limit dairy and red meat. Honestly, this diet is a great stepping stone to a whole-foods plant-based diet.

There are a couple foods on the Mediterranean diet that I personally choose not to eat, such as eggs, chicken, and olive oil. But if you're looking for baby steps to a healthy diet, the Mediterranean diet is a good place to start. Either way, this Middle Eastern-inspired Baba Ganoush Hummus is a delicious way to eat some healthy foods!

Baba Ganoush is an eggplant dip. Usually, you cook eggplant, mash it, and mix it with olive oil, tahini, lemon juice, and spices. Since I don't eat oil, I wanted to switch it up and make something that is just as delicious as regular Baba Ganoush, but without the artery-clogging oil.

I've been pretty obsessed with hummus lately. I recently made this delicious Creamy Garlic Peanut Dressing and Sweet Potato Hummus is my go-to recipe. So, I thought I'd create a mix of two Mediterranean dishes. Baba Ganoush + Hummus = Baba Ganoush Hummus.

Baba Ganoush Hummus is the best of both worlds. The slightly bitter eggplant melds so well with the chickpeas. Plus, baba ganoush is creamy and hummus is creamy, so this recipe is extra creamy. What's not to love about that?

Baba Ganoush Hummus

Ingredient Notes

  • Eggplant: we'll roast the eggplant for a super smooth and rich texture
  • Garlic: most hummus recipes just call for raw garlic, but since we're roasting the eggplant, why not get that delicious roasted garlic flavor!?
  • Chickpeas & Aquafaba: either canned chickpeas or dry chickpeas work here. If you use dry, be sure to save some of the cooking liquid to help thin out the hummus
  • Tahini: this is sesame seed paste. If you don't have any you could use sunflower seed butter (my favorite in hummus!) or almond butter.
  • Lemon Juice: fresh is best!
  • Spices: cumin, salt, cayenne. You can omit the cayenne if you are sensitive to spice, but the 1/4 teaspoon that this recipe calls for does not make it super spicy

Baba Ganoush Hummus Ingredients

Instructions

Step 1. Start by roasting the eggplant and garlic. Line a baking sheet with aluminum foil. Slice the eggplant in half and place it cut-side down on the tray. Wrap a head of garlic in foil and put it on the tray with the eggplant. Roast the eggplant and garlic until they get soft. Roasting brings out the great flavors of these foods.

Step 2. Next, scoop the insides out of the eggplant and peel the garlic. Add them and the remaining ingredients to a food processor and blend until they combine to a thick, delicious dip.

Step 3. Enjoy with veggies, on salad, with pita chips, on spaghetti squash, or any way you like!

Eggplant and Garlic Roasted
Baba Ganoush Hummus ingredients in food processor

Baba Ganoush Hummus

Recipe Prayer

Thank you God for giving us fresh, seasonal veggies. We are awestruck by the seasonal nature of your creation. Amen.

Tried this recipe?

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Baba Ganoush Hummus

Filled with Mediterranean flavors, this Baba Ganoush Hummus is a tasty dip for veggies, pita chips, or salad topper. Easy to make and completely oil-free!

Author:

Elizabeth

Serves:

10

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

  • 1 Pound Eggplant (about 1 medium)
  • 1 Head Garlic
  • 1 Can Chickpeas
  • 2 Tablespoons Aquafaba (this is the liquid from the can of chickpeas)
  • 1/4 Cup Tahini
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Cumin
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Cayenne (+/- to taste)

Instructions

  1. Preheat the oven to 400°F. Line a baking pan with aluminum foil.
  2. Slice the tops off the eggplant and then cut them in half lengthwise. Place the eggplant cut-side down on the baking pan. Cut the top off of the head of garlic and wrap with foil. Place on the baking sheet. Bake for 30-40 minutes, until the eggplant is soft.
  3. Remove the eggplant and garlic from the oven and let them cool.
  4. Scrape out the insides of the eggplant and squeeze the garlic cloves out of the skins. Place the eggplant and garlic and all the other ingredients in a food processor. Process until smooth. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography