White Bean and Roasted Eggplant Hummus (Baba Ghanoush)
photo by LifeIsGood
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
2 cups
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)
directions
- 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.
Reviews
-
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.
-
We are having dinner guests tonight and I made this recipe as an appetizer. I have already been sampling it and I love it. I copied it down and added it to my book of "keepers." This has wonderful flavor and consistency. I didn't modify the recipe at all. It is really nice as is. I'm serving it with pita chips. Thanks!
-
I used about 3 tbsp of water instead of the olive oil to lower the fat and calories since I'm doing Weight Watchers. It was worthy of a 4 star rating with the water but I'm rating it based on how I imagine it would taste with the olive oil. I think there's something wrong with the nutritional calculations. The olive oil alone adds over 600 calories and almost 70 grams of fat. The tahini is high in calories and fat too, so I think either the tahini or the olive oil was left out of the nutritional calculation. I served this with sliced cucumber and baby carrots.
see 3 more reviews
Tweaks
-
I used about 3 tbsp of water instead of the olive oil to lower the fat and calories since I'm doing Weight Watchers. It was worthy of a 4 star rating with the water but I'm rating it based on how I imagine it would taste with the olive oil. I think there's something wrong with the nutritional calculations. The olive oil alone adds over 600 calories and almost 70 grams of fat. The tahini is high in calories and fat too, so I think either the tahini or the olive oil was left out of the nutritional calculation. I served this with sliced cucumber and baby carrots.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"