Babaga-Hummus Recipe

Introduction

Babaga-Hummus is a smoky, creamy twist on traditional hummus that highlights roasted eggplant’s rich flavor. This simple, nutritious dip is perfect for snacking or entertaining and pairs wonderfully with fresh veggies or warm pita bread.

Ingredients

• 1 Eggplant
• 1 tablespoon Olive Oil
• 2 cloves Garlic
• 1/2 Lemon
• 1 cup Canned Chickpeas
• 2 tablespoons Tahini
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: Slice the eggplant into 1/4-inch thick rounds and arrange them on a baking sheet lined with parchment paper.
3. Step 3: Brush the eggplant slices with olive oil, then bake for 20 to 30 minutes until soft, turning them over halfway through.
4. Step 4: Once cooled, peel the skin off the eggplant and add the flesh to a food processor along with garlic cloves, lemon juice, drained chickpeas, tahini, smoked paprika, salt, and ground black pepper.
5. Step 5: Process until smooth, then taste and adjust the seasoning if needed.
6. Step 6: Serve garnished with a sprinkle of paprika and a drizzle of olive oil if you like.

Tips & Variations

• For a deeper smoky flavor, try charring the eggplant over an open flame before roasting.
• Swap canned chickpeas for freshly cooked ones for a fresher taste and texture.
• Add a pinch of cayenne or a splash of hot sauce for a spicy kick.
• Serve with toasted pita, fresh vegetables, or use as a spread on sandwiches.

Storage

Store Babaga-Hummus in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir and add a little olive oil if it seems thick. This dip can also be served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Babaga-Hummus ahead of time?

Yes, it can be prepared a day in advance and stored in the fridge to allow flavors to meld.

Is there a substitute for tahini in this recipe?

If you don’t have tahini, you can use smooth peanut butter or omit it, but the flavor and creaminess might be slightly different.

Babaga-Hummus Recipe

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★★★★★

4.7 from 76 reviews

• Author: Cleo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Babaga-Hummus is a delightful fusion of smoky roasted eggplant and creamy chickpeas blended with tahini and spices. This Middle Eastern-inspired dip offers a rich, smooth texture with a subtle smoky flavor from the eggplant roasted to perfection. Perfect as an appetizer or a spread for sandwiches and pita, this recipe is easy to prepare and sure to impress.

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Ingredients

Scale 1x2x3x

Vegetables & Produce

• 1 Eggplant
• 2 cloves Garlic
• 1/2 Lemon (juice only)

Pantry Items

• 1 tablespoon Olive Oil
• 1 cup Canned Chickpeas (drained)
• 2 tablespoons Tahini
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper

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Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the eggplant, which will develop a soft, smoky base for the hummus.
2. Slice the eggplant: Cut the eggplant into 1/4-inch thick rounds and arrange them evenly on a baking sheet lined with parchment paper to prevent sticking.
3. Roast the eggplant: Lightly brush both sides of the eggplant slices with olive oil, then bake them for 20 to 30 minutes, flipping halfway through to ensure even roasting and softness.
4. Prepare the eggplant flesh: Once roasted and cooled slightly, peel off the skin from the eggplant rounds and transfer the flesh to a food processor for blending.
5. Add remaining ingredients: To the roasted eggplant flesh, add the garlic cloves, lemon juice, drained chickpeas, tahini, smoked paprika, salt, and black pepper for a balanced, flavorful dip.
6. Blend until smooth: Puree the mixture until creamy and smooth. Taste and adjust seasonings as needed to suit your preference.
7. Serve: Spoon the Babaga-Hummus into a serving dish, optionally garnish with a sprinkle of extra paprika and a drizzle of olive oil for an extra touch of flavor and presentation.

Notes

• You can roast the eggplant on a grill for a smokier flavor instead of the oven.
• Serve Babaga-Hummus with warm pita bread, fresh vegetable sticks, or as a spread in sandwiches.
• Leftovers can be refrigerated for up to 3 days in an airtight container.
• For a smoother texture, peel the garlic before adding to the processor, or roast it along with eggplant for a milder flavor.
• If you prefer a spicier dip, add a pinch of cayenne pepper or chili flakes.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dip
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Babaga-Hummus, Eggplant Dip, Middle Eastern Dip, Roasted Eggplant Hummus, Vegan Dip, Tahini Spread