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eggplant hummus

Roasted Eggplant Hummus

We have combined the traditional baba ganoush with chickpeas to make the ultimate Arabic dip!
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Dips & Dressings
Cuisine Middle Eastern
Servings 4 people
Calories 149 kcal

EQUIPMENT (click pictures for details)

Small food processor braun
Small food processor braun
Frying pan
Frying pan

Ingredients
 
 

Instructions
 

  • Drain and rinse the canned chickpeas. Simmer them in a little water for 10 minutes and remove the skins. The hummus will be smoother after blending.
    eggplant hummus ingredients
  • Combine the baked, soft eggplant flesh with the chickpeas and all the other ingredients in a food processor and blend until silky smooth.
    eggplant hummus prep
  • Adjust the thickness by adding extra olive oil or some water and season to taste with salt, pepper.
    eggplant hummus
  • Serve with vegetable sticks or flat bread and some toasted chickpeas on top.
    eggplant and chickpea hummus

Nutrition for 1 portion

Calories: 149kcalCarbohydrates: 13gProtein: 4gFat: 10gSodium: 176mgFiber: 5gSugar: 2gVitamin A: 26IUVitamin C: 9mgCalcium: 34mgIron: 1mg
Keyword aubergine, chickpeas, eggplant
Tried this recipe?Let us know how it was! #culinaryambition