I tried baba ganoush for the first time and loved it – but was also fascinated by it. It’s very similar to hummus, but is made with cooked eggplant instead of chickpeas. I am a passionate lover of hummus, and chickpeas, which led to the combination of baba ganoush and hummus, and wallah! It’s pretty much eggplant hummus, but the cooked eggplant (instead of raw) gives it a really nice texture and extra kick of flavor.
I cooked the eggplant in the oven because that was easiest in my house. If you have access to a grill, I would recommend grilling the eggplant. It’ll add that slight extra fiery-grill flavor.
Original Recipe
Ingredients:
- 1 Eggplant (roasted or grilled)
- 1 (15 oz.) can of chickpeas
- 1 clove of garlic
- Splash of lemon juice
- 1 tbsp tahini
- 2 tbsp olive oil
- Himalayan pink salt and pepper
- Topped with parsley
Directions:
1. Roast or grill the eggplant until cooked, and let cool to room temperature (or thereabouts)
2. Combine eggplant and all other ingredients in the food processor and process until smooth, or until desired consistency is reached
3. Top with fresh parsley, or dried parsley flakes (I had the latter on hand). Enjoy!
I paired mine with Sun Dried Tomato & Parmesan Cheese beer bread. I found the mix at Yankee Candle and couldn’t resist! It required one bottle or can of beer, so we chose our favorite – Yuengling Lord Chesterfield ale.
