Eggplant Hummus Baba Ghanoush Recipes

TRADITIONAL BABA GHANOUSH

Traditional Baba Ghanoush image

A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.

Provided by IMANKAY

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 50m

Yield 3

Number Of Ingredients 8

Ingredients

1 large eggplant
1 ½ tablespoons tahini sauce
4 cloves garlic, smashed
½ lemon, juiced
½ teaspoon red pepper flakes
salt to taste
1 tablespoon olive oil, or to taste
1 pinch dried parsley flakes, for garnish

Steps:

Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
Cut a shallow slit along the side of the eggplant and place into a baking dish.
Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g

BABA GHANOUSH

Baba Ghanoush image

A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

Provided by Becky

Categories Side Dish Vegetables Eggplant

Time 3h45m

Yield 12

Number Of Ingredients 7

Ingredients

1 eggplant
¼ cup lemon juice
¼ cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 ½ tablespoons olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Nutrition Facts : Calories 66 calories, Carbohydrate 4.6 g, Fat 5.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 7 mg, Sugar 1.2 g

EGGPLANT HUMMUS (BABA GHANOUSH)

Eggplant Hummus (Baba Ghanoush) image

A fantastic way to use the eggplant harvest. Great with pita slices, on rice crackers, or as a fresh vegetable dip.

Provided by MsTeechur

Categories Beans

Time 40m

Yield 24 servings (2 Tbs), 24 serving(s)

Number Of Ingredients 7

Ingredients

1 large eggplant
1 (15 ounce) can garbanzo beans
1 garlic clove
2 tablespoons flat leaf parsley
2 tablespoons tahini
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice

Steps:

Prick eggplant with fork and bake for 20-30 minutes at 450 until it collapses on itself. Slice open to let cool.
Drain garbanzo beans and put into Vitamix or food processor.
Add peeled garlic, tahini, olive oil, and lemon juice. Start pulsing machine.
Chop parsley and add.
Using your fingers remove the flesh of the eggplant from the skin. Pull out the seeds. Add the flesh to the food processor.
Pulse until desired consistency.
Add salt as desired.

Nutrition Facts : Calories 39.3, Fat 1.4, SaturatedFat 0.2, Sodium 54.6, Carbohydrate 5.8, Fiber 1.7, Sugar 0.6, Protein 1.4

WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)

White Bean and Roasted Eggplant Hummus (Baba Ghanoush) image

Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.

Provided by Galley Wench

Categories Beans

Time 15m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 (1 1/2 lb) eggplants, trimmed and cut into 2-inch pieces
1/3 cup olive oil, plus more for drizzling
1/2 teaspoon kosher salt, plus more for seasoining
1/4 teaspoon black pepper, freshly ground plus more for seasoning
1 (15 ounce) can chickpeas, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
1 large lemon, juice of (about 2 tablespoons)
2 garlic cloves, minced
1/4 teaspoon cumin
3 tablespoons tahini paste (adjust to taste)

Steps:

Preheat the oven to 450 degrees F and place an oven rack in the middle.
Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
Roast for 20 to 25 minutes until golden brown.
Set aside to cool.
In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pulse until the mixture until coarsely chopped.
With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
Season with salt and pepper, to taste.
Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.

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