White Bean and Roasted Eggplant Hummus (Baba Ghanoush)

READY IN: 15mins
Recipe by Galley Wench

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

Top Review by rsnelling42

This was smooth, creamy, light and delicious! I used a variety of 5 small (4"-6") eggplants (I have no idea how much this weighs) and added a touch extra lemon juice and parsley, but otherwise followed instructions exactly. I also peeled the eggplants. I will absolutely make this again and again - it's so great!! The only other note is that the prep/cook time isn't correct if you count in the cooking time of the eggplant for 20-25 min first. Next time I may double and roast the garlic too.

Ingredients Nutrition

Directions

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

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