Babagahummus (a Baba Ganoush Hummus Hybrid)

A combination of hummus and baba ganoush, this versatile dip is packed with Middle Eastern flavors. Enjoy this eggplant hummus on veggies, crackers, or bread, spread onto sandwiches, or dolloped onto salads.

Ingredients

  • Medium-sized eggplant
  • Generous olive oil and sea salt for cooking
  • One 15-oz can of chickpeas, drained and rinsed
  • 0.25 c tahini
  • Juice of a lemon
  • 0.5 tsp sumac
  • 0.5 tsp paprika
  • 0.25 tsp sea salt
  • 2 tbsp toasted pine nuts (optional)

Instructions

  1. Cut the eggplant in half lengthwise and set it cut-side up on a sheet tray. Drizzle the two cut sides very generously with olive oil and sprinkle with sea salt.
  2. Broil the eggplant in the oven until charred, about 10-15 minutes. Check it frequently and rotate it as needed so that the top surfaces brown evenly.
  3. Remove the eggplant from the oven and cool it to room temperature.
  4. Scoop out the insides of the eggplant with a spoon, removing the soft, white flesh and leaving behind the skin.
  5. To a food processor, add the charred eggplant innards, chickpeas, tahini, lemon juice, spices, and salt. Process until the texture is rich and smooth. If needed, add a splash of olive oil or water to help bring it together.
  6. Transfer the eggplant hummus to a serving dish. If desired, garnish with a drizzle of olive oil, toasted pine nuts, and a sprinkle of sumac.
RECIPE from The Rogue Brussel Sprout Blog
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