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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Blend until smooth: Puree the mixture until creamy and smooth. Taste and adjust seasonings as needed to suit your preference.
- 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
