Easy Vegan Baba Ganoush Hummus
A vegetarian Middle Eastern baba ganoush hummus, made with chickpeas for a thicker texture, serves as a versatile dip or spread.
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Instructions
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Preheat the oven to 400 F.
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Slice the eggplant in half.
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Roast eggplant halves on a baking sheet for about 45 minutes, or until soft.
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Allow the roasted eggplant to cool, then scoop out the flesh and discard the skin.
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In a blender or food processor, combine the eggplant flesh, chickpeas, garlic, lemon juice, tahini, and sea salt; blend until smooth.
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Slowly incorporate olive oil into the mixture until well blended.
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Optionally, stir in fresh chopped parsley by hand.
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Serve with vegetables, flatbread, or as a sandwich spread; optionally drizzle with olive oil and sprinkle with chili powder, paprika, or cumin for color.