Babagahummus

I'm sure you're wondering what in the world this bizarrely-named creation is. It's a combination of baba ganoush (an eggplant-based, smoky-flavored, middle-eastern dip) and hummus. It has the best qualities of both and is about to become your new favorite dip, spread, condiment, AND salad topping.

 
Baba ganoush is a dip common in the Middle East that's made from charred eggplant, tahini, and lemon. It's complex, a touch smokey, super savory, and has a decadent texture. It can be served with veggies and pita chips for dipping, or spread on sandwiches just like hummus.

But baba ganoush is a bit eggplant-y, and it doesn't have any protein. Enter the chick peas! By combining baba ganoush with hummus, you get the best of both worlds. The chick peas tame the eggplant flavor a bit, and provide a great protein punch (meaning it's now completely acceptable to have chips and this dip for dinner, right??).

Thank you to our wonderful neighbors for providing the inspiration behind this recipe! They have a gorgeous, huge garden and frequently share their harvest with us. The eggplant shown in the photo below is one of theirs.

Although my Babagahummus is far from traditional, it really is the perfect unification of two different dishes. Lemon and tahini, traditional in both, help unite them.

This hybrid dish can function beautifully as a dip, as a spread on sandwiches or wraps, or as a big dollop on a salad. It pairs beautifully with any Middle Eastern or Mediterranean flavors, and its earthiness and decadent texture are a perfect complement for fresh veggies.

This dip comes together quite quickly too, thanks to the broiler. If you've made hummus before, the concept here is the exact same, except that you char the eggplant first. This happens very quickly under the broiler, and the eggplant transforms from its odd spongy self into a caramelized, tender, decadent result (see two photos above). The key is to oil the cut surface generously, watch it carefully, and char it a bit more than you think you should.

After that it's easy- just dump everything into a food processor and blend it up.

This recipe represents the grand finale of Rogue Brussel Sprout Tahini Week 2020! I've been sharing tahini recipes all week long on Instagram, so be sure to check those out and enter the giveaway. Tahini is such a luscious, flavorful, and versatile ingredient, and I've had so much fun celebrating it.

Of course it's critically important to get good tahini! I live for the tahini from Seeds of Collaboration, which has converted me from an occasional tahini user into a full-fledged tahini addict. Unlike every store brand I've ever tried, SoCo's tahini is smooth, creamy, nutty, and not the least bit bitter. So get yourself some of this special tahini and then check out my other tahini recipes!

And here's some good news- I can help you try this amazing tahini! Use the code ROGUE at check-out to save 20% off your entire order.


Loving this mezze platter?? It makes for the absolute best date night dinner or a wonderful appetizer platter for a group. Just mix up some of this Babagahummus and arrange it on a platter with your favorite accompaniments. You can use whatever ingredients you love, and it's so fun to put them together in a way that makes sense. This one is (very loosely) Middle Eastern inspired, in order to go with the Babagahummus.

When I design a platter like this, I like to have a mix of elements to make sure there are all sorts of interesting textures and flavors! I tend to think of things in categories:

  1. Crunchy/bready things (shown here: pita chips; also good: fresh pita, fresh bread, whole grain crackers, bread sticks)
  2. Fresh veggies (shown here: baby cukes, baby bell peppers, cherry tomatoes; also good: sugar snap peas, zucchini, whatever veggies you like to eat raw)
  3. Fresh fruit (shown here: nectarines; also good: peaches, apricots, grapes, berries, apple, pear)
  4. Dried fruit (shown here: raisins; also good: apricots, cranberries)
  5. Nutty/fatty things (shown here: almonds, sesame seeds; also good: pistachios, pine nuts, marcona almonds, walnuts)
  6. Tangy things: (shown here: pickled red onion; also good: cucumber pickles, dilly beans, pepperoncini)

Fun, right? I think platters like this are the absolute best sort of meal because they're casual, interactive, and easy to customize. But the key to a successful snack platter is having a really special dip (or two!) to act as the focal point and centerpiece. This Babagahummus is sure to convert even the biggest eggplant skeptics and surprise even the most worldly foodies.

So what are you waiting for?? Grab yourself some of this tahini and go crazy with this baba ganoush + hummus hybrid, then enjoy it on everything!

 

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Seeds of Collaboration. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Love hummus, snack boards, mezze platters, and fun food? I think you'll also love this Loaded Lemon Hummus Platter, which is Mediterranean in flavor.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Babagahummus

  • Medium-sized eggplant
  • Generous drizzle of olive oil and sprinkle of sea salt for broiling
  • One 15-oz can of chick peas, drained and rinsed
  • 0.25 c tahini. Creamy, luscious Seeds of Collaboration of course! Get it here, and use the code ROGUE to save yourself 20%.
  • Juice of a lemon
  • 0.5 tsp sumac. This is my new favorite spice! I highly recommend getting your hands on some- it's delightfully lemony. If you can't find it, add the zest of a lemon instead.
  • 0.5 tsp paprika 
  • 0.5 tsp cumin. Definitely not traditional, but I like the added depth of flavor that it provides. 
  • 0.25 tsp sea salt
  • Splash of olive oil or water as needed

Optional Garnishes

  • Drizzle of olive oil
  • Handful of pine nuts
  • Sprinkle of sumac or paprika

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Cut the eggplant in half lengthwise and set it cut-side up on a sheet tray. Give the two cut sides a very generous drizzle of olive oil and sprinkle of sea salt.
  2. Broil the eggplant in the oven at high temperature until charred. Keep a very close eye on it! You'll likely need to rotate it in order to broil the eggplant evenly. It will take about ten minutes total.
  3. Let the eggplant cool down until you can handle it. Then, scoop out the insides of the eggplant with a spoon. You want all the soft, white inner material and the charred surface, but NOT the skin.
  4. To a food processor, add the charred eggplant innards, chick peas, tahini, lemon juice, spices, and salt. Process until you have a smooth, rich texture; it will take a few minutes in a high-power food processor. If needed, add a splash of olive oil or water to help bring it together.
  5. Put the babagahummus into a serving dish. If desired, make a swirl and garnish it as you like. Serve with all sorts of fun items for dipping!

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