Baba Ganoush Hummus

Filled with Mediterranean flavors, this Baba Ganoush Hummus is a tasty dip for veggies, pita chips, or salad topper. Easy to make and completely oil-free!

Author:

Elizabeth | The Plant-Based Catholic

Serves:

10

Prep:

10

minutes

Cook:

30

minutes

TOtal:

40

minutes

Ingredients

  • 3 Small Eggplants about 1 pound
  • 1 Head Garlic
  • 1 Can Chickpeas
  • 2 Tablespoons Aquafaba this is the liquid from the can of chickpeas
  • 1/4 Cup Tahini
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Cumin
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Cayenne +/- to taste
  • Parsley, to serve

Instructions

  1. Preheat the oven to 400. Line a baking pan with aluminum foil.
  2. Slice the tops off the eggplant and then cut them in half lengthwise. Place the eggplant cut-side down on the baking pan. Cut the top off of the head of garlic and wrap with foil. Place on the baking sheet. Bake for 30-40 minutes, until the eggplant is soft.
  3. Remove the eggplant and garlic from the oven and let them cool.
  4. Scrape out the insides of the eggplant and squeeze the garlic cloves out of the skins. Place the eggplant and garlic and all the other ingredients in a food processor. Process until smooth. Enjoy!