We absolutely love a good Mediterranean-themed dinner. An assortment of fresh, flavorful and healthy dishes never fails as a crowd-pleasing meal. Dip, of course, is an absolute must for a Mediterranean feast. Usually, we can't make up our minds, so we end up making a few more dips than is likely necessary. Last night, however, we decided to combine two of our favorites into one, and this Baba Ghanoush Hummus definitely goes down as one of the better ideas we've ever had!
Smoky from the eggplant, savory from the chickpeas and tahini, and creamy from just a dollop of greek yogurt, this dip will definitely be on our "make again!!" list. We hope you love it as much as we do.
Baba Ghanoush Hummus
Makes about two cups
- 1 lb eggplant (about one medium)
- 1 15.5 oz can chickpeas, rinsed and drained
- 3 tablespoons plain Greek full-fat yogurt
- 2 tablespoons tahini
- Juice of one lemon (about 3 tablespoons)
- Kosher salt, to taste
- Extra-virgin olive oil, fresh mint, za'atar, and warm pita, for serving
Heat a grill pan over medium high heat. Prick the eggplant in a few places and grill it, turning occasionally, until the skin is completely black, about 45-50 minutes. Let cool to room temperature.
Meanwhile, puree the chickpeas in the bowl of a food processor. Cut the eggplant in half lengthwise and scoop the flesh into the food processor. Add the tahini, lemon juice, yogurt, and kosher salt to taste. Pulse a few times until just combined. Don't puree too much—you want there to be some texture to it! Taste and season with more salt/lemon/tahini as needed.
Scoop into your serving bowl, drizzle with the olive oil, and top with za'atar and torn fresh mint. Serve with pita.
Recipe adapted from Small Victories