BabagaHummus. Oil- and Gluten-free.

 

BabagaHummus Dip An Unrefined Vegan

Have you ever made a recipe based solely a name?  This was the case here.  One morning I made hummus and I made babaganoush.  As the food processor was doing its thing, the frankenword babagahummus popped into my head and I decided to see what would happen if I combined the two dips.

BabagaHummus Dip An Unrefined Vegan

BabagaHummus
Serves 10
A delicious hybrid of two classic dips: babaganoush and hummus!
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
110 calories
21 g
0 g
2 g
5 g
0 g
212 g
124 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
212g
Servings
10
Amount Per Serving
Calories 110
Calories from Fat 17
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 124mg
5%
Total Carbohydrates 21g
7%
Dietary Fiber 6g
25%
Sugars 4g
Protein 5g
Vitamin A
2%
Vitamin C
16%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium-sized eggplant
  2. 1 15-ounce can garbanzo beans, rinsed and drained
  3. 4 cloves garlic, peeled
  4. 1 Tbsp. tahini
  5. juice of 1 lemon
  6. zest of 1 lemon
  7. 1/2 Tbsp. cumin
  8. 1/4 tsp. ground coriander
  9. 1/4 tsp. smoked paprika
  10. pinch salt, optional
  11. Preheat the oven to 400F. Line a small baking sheet with foil. Using a fork or knife, prick holes all over the eggplant. Roast the eggplant for 45-60 minutes or until the skin has browned and the eggplant is very soft. Allow to cool.
  12. In the bowl of a food processor, add the chickpeas and pulse a few times to break down.
  13. Remove the skin from the eggplant and add it along with the rest of the ingredients and process until very smooth.
  14. Serve with chips, pita bread, and/or fresh veggies.
Instructions
  1. Preheat the oven to 400-degrees. Line a small baking sheet with foil. Using a fork or knife, prick holes all over the eggplant. Roast the eggplant for 45-60 minutes or until the skin has browned and the eggplant is very soft. Allow to cool.
  2. In the bowl of a food processor, add the chickpeas and pulse a few times to break down.
  3. Remove the skin from the eggplant and add it along with the rest of the ingredients and process until very smooth.
  4. Serve with chips, pita bread, and/or fresh veggies.
beta
calories
110
fat
2g
protein
5g
carbs
21g
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an unrefined vegan http://anunrefinedvegan.com/

BabagaHummus Dip An Unrefined Vegan

 

22 thoughts on “BabagaHummus. Oil- and Gluten-free.

  1. The vegan 8

    Haha I have never heard of babaga Annie!! This sounds delicious though. I saw Giada make an eggplant hummus one time and have been dying to try that combo…yours sounds just perfect. My hubby loves eggplant but hates chickpeas, but I bet he’d like this combo 🙂

    Reply
  2. Angela @ Canned Time

    In another life, I married into a Syrian family and learned to love all things Arab…well, except for Lamb and terrorism and stuff….but baba ganoush was a regular at lunch, dinner, anytime. This combination is just genius and what a nutrition packed snack, right?

    Reply
  3. Cadry's Kitchen

    I adore both baba ganoush & hummus, and so I’m positive I’d be crazy about them together! It’s like when I eat the guacamole hummus from Trader Joe’s, how could I not enjoy it? Two great things that go great together! 🙂

    In other news, I love that awesome bowl!

    Reply
  4. Shannon

    We do this too! I’ll have to use your mixed-name next time when my kids are dipping it. Eggplant is seriously good food. Easy to grow in your yard (and such pretty flowers!), and I can’t believe I never knew of baba ganouj until a restaurateur told me about it (http://wp.me/p28k6D-lo). When the grill is out of business, we roast eggplant right on the open flame of the gas stove. Cheers!

    Reply
    1. An Unrefined Vegan Post author

      I adore eggplants! We also grow them (love the little Japanese ones and the white ones, too), but we don’t have a grill – I’m sure that adds a whole different level of yummy complexity to them.

      Reply
  5. Poppy

    This makes me smile, it’s such a fun word to try and say! Love the recipe too, will try it next week for dippage instead of plain hummus! 🙂

    Reply
  6. Laura Black

    I have an eggplant bush going nuts right now in the front of my house. This recipe will be perfect to use them in. I love hummus and I like roasting the eggplant first. Great recipe…thanks. 🙂

    Reply
  7. Pingback: BabagaHummus [Gluten-Free, Vegan]

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