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Babagahummus

You’re probably wondering what in the world this bizarrely-named creation is. It's a combination of baba ganoush (an eggplant-based, smoky-flavored, middle-eastern dip) and hummus. It has the best qualities of both and is about to become your new favorite dip, spread, condiment, AND salad topping.

Serves- 6-10 people 

Easy

Prep time – 1h

Paleo | Vegan | Kosher

Ingredients For the Babagahummus

  • Eggplant, Medium-sized 
  • olive oil Generous drizzle 
  •  Sea salt, sprinkle 
  • One 15-oz can of chick peas, drained and rinsed
  • 0.5 Cup SoCo Artisanal tahini
  • Juice of a lemon
  • 0.5 tsp sumac. This is a delicious lemony spice!  If you don’t have it, add the zest of a lemon instead.
  • 0.5 tsp paprika 
  • 0.5 tsp cumin. 
  • 0.25 tsp sea salt
  • Splash of olive oil or water as needed

Optional Garnishes

  • Drizzle of olive oil
  • Handful of pine nuts
  • Sprinkle of sumac or paprika

 

Method

  1. Cut the eggplant in half lengthwise and set it cut-side up on a sheet tray. Give the two cut sides a very generous drizzle of olive oil and sprinkle of sea salt.
  2. Broil the eggplant in the oven at high temperature until charred. Keep a very close eye on it! You'll likely need to rotate it in order to broil the eggplant evenly. It will take about ten minutes total.
  3. Let the eggplant cool down until you can handle it. Then, scoop out the insides of the eggplant with a spoon. You want all the soft, white inner material and the charred surface, but NOT the skin.
  4. To a food processor, add the charred eggplant innards, chick peas, tahini, lemon juice, spices, and salt. Process until you have a smooth, rich texture; it will take a few minutes in a high-power food processor. If needed, add a splash of olive oil or water to help bring it together.
  5. Put the babagahummus into a serving dish. If desired, make a swirl and garnish it as you like. Serve with all sorts of fun items for dipping!

This recipe is from Lee of The Rogue Brussel Sprout blog. Lee is a recipe developer, food blogger, and food photographer who loves colorful, fresh, plant-filled dishes. You can see more of her work on her Instagram (@TheRogueBrusselSprout) and blog (www.TheRogueBrusselSprout.com)

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