A mash-up of hummus and baba ganoush, this versatile dip is packed with Mediterranean and Middle Eastern flavors. It's the best of both worlds! Enjoy it on veggies, crackers, or bread; spread it onto sandwiches and dollop it onto salads.


  • Medium-sized eggplant
  • Generous olive oil and salt for cooking
  • One 15-oz can of chick peas, drained and rinsed
  • 0.25 c tahini
  • Juice of a lemon
  • 0.5 tsp sumac
  • 0.5 tsp paprika
  • 0.5 tsp cumin
  • 0.25 tsp sea salt
  • Drizzle of olive oil or water as needed
  • Garnishes of choice


  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 10-15 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 your favorite dipping items.