one green planet
one green planet

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 [Vegan]

Ingredients

  • 1 medium-sized eggplant
  • 1 15 oz. can garbanzo beans, rinsed and drained
  • 4 cloves garlic, peeled
  • 1 tbsp. tahini
  • juice of 1 lemon
  • zest of 1 lemon
  • 1/2 tbsp. cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. smoked paprika
  • pinch salt, optional

Preparation

  1. 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
  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 veggie


About The Author

photourl

Annie Oliverio

See My Recipes

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.