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(Note: this post was originally published on September 27, 2020. It was updated in September 2022 with a few tweaks.)

The Best of Both Worlds

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??). 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.

Bowl of Babagahummus with colorful veggies

Versatile and Easy

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 nicely 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 photo below!). 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.

Babagahummus ingredients: charred eggplant, chick peas, tahini, lemon, and spices

Creamy Dreamy Tahini (+ Discount!)

One of the stars of this recipe is tahini. It's used in both hummus and baba ganoush, so it helps to bring those two dishes together into this fusion dip. Tahini is a luscious, flavorful, and versatile ingredient that I use in many of my recipes both sweet and savory.

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 all 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.

Babagahummus with a spoonful of tahini

Make It a Platter!

Loving this mezze platter?? It makes for the absolute best date night dinner or a wonderful appetizer platter for a group. Just make a batch of this Babagahummus and arrange it on a platter with your favorite accompaniments. The platter shown here is (very loosely) Middle Eastern inspired, in order to go with the origins of hummus and baba ganoush.

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, as described below. Make sure to refer to my Snack Board Guide for lots more ideas, tips, recipes, and examples.

  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)

Healthy snack platter with vegetables

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below. Also, remember that these are just the ingredients for the Babagahummus itself; you'll need other goodies to make it into a colorful, veggie-filled platter!

  • Medium-sized eggplant
  • Olive oil
  • Salt
  • Chick peas
  • Tahini. Seeds of Collaboration is my greatest love! Remember to use the code ROGUE at check-out to get 20% off.
  • Lemon juice
  • 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.
  • Paprika
  • Cumin. Definitely not traditional, but I like the added depth of flavor that it provides. You can omit it if you prefer.
  • Hummus garnishes. As shown here, I garnished my hummus pretty simply with a swirl of olive oil, some pine nuts, and a sprinkle of sumac. You can keep it simple or go all-out.

Bowl of Babagahummus garnished with olive oil

Closing Thoughts

Fun, right? I think snack platters 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.

If you're loving the idea of a giant snack board, remember to check out my Snack Board Guide! It has a ton of ideas and examples to get your creative juices flowing.

So what are you waiting for?? Baba ganoush and hummus are both wonderful, but they're even better together! I can't wait to hear what you guys think about this one.

Babagahummus on a snack board

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Ginnie The Pooh

Loaded Mediterranean Salad

Cauliflower and Farro Salad with Caramelized Lemon Turmeric Sauce

Raw Fall Salad with Lemon-Pistachio Dukkah

Confetti Garden Vegetable Farro Salad

Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.


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.

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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September 1, 2021
Such a fun idea! I never know what to do with eggplants.