Eggplant Chickpea Baba Ghanouj

Charred eggplant is the smoky ingredient in healthy, creamy dip.  This easy, oil-free recipe bumps up the protein with chickpeas and iron from tahini.  Serve this vegan, nut-free snack with sliced peppers or whole wheat pita. 

EASY       Servings: 8     Ready In: 75 minutes

Eggplant Chickpea Baba Ghanouj - Healthy, Gluten-Free, Oil-Free, Nut-Free, Creamy, Plant-Based Spread Vegan Dip Recipe Snack

Eggplant Chickpea Baba Ghanouj - Healthy, Gluten-Free, Oil-Free, Nut-Free, Creamy, Plant-Based Spread Vegan Dip Recipe Snack

Ingredients

1 tsp cumin
1 eggplant, and 1-1.5 pounds
1 (15-ounce) can chickpeas, or 1.5 cups cooked chickpeas
1 tbsp tahini
1/2 tsp coriander
1/4 tsp paprika (or a dash of cayenne for some heat)
1/8 tsp black pepper


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Eggplant Chickpea Baba Ghanouj

Procedure

Gather ingredients.  Preheat oven or grill to 450F 

To char the eggplant: Remove the tops from the eggplant and cut in half. Place face down in a pan and roast for about an hour. You can also grill the eggplant until well charred
Cook the eggplant until it totally collapses. 
Remove from oven or grill and let cool 

To make the Baba Ghanouj:  When the eggplant is cool enough to handle, use a large spoon to scrape out the flesh of the eggplant. Discard the skin
Drain and rinse the chickpeas
Combine the eggplant, chickpeas, tahini, and spices in a food processor or blender
Purée until creamy. 
Taste to adjust seasoning 

Garnish with sesame seeds or parsley and serve. 
Really fierce when served warm

Chef's Tip: Tahini is just ground up sesame seeds.  It's like the peanut version of sesame seeds.  It's a great nut-free alternative for anyone struggling with nut allergies.  You can find it near the nut butters.  Roasted tahini packs the most flavor, but I try to avoid tahini with added salt or oils.

Yield: 2 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/8 of a recipe (about 1/4 cup)

Amount Per Serving
Calories 29.86
Calories From Fat (34%) 10.22
% Daily Value
Total Fat 1.22g 2%
Saturated Fat 0.17g <1%
Cholesterol 0mg 0%
Sodium 76.92mg 3%
Potassium 172.4mg 5%
Total Carbohydrates 4.66g 2%
Fiber 2.33g 9%
Sugar 2.44g
Protein 1.06g 2%
Calcium 1.59mg <1%
Iron 17.89mg 99%
Vitamin A 46.67IU <1%
Vitamin C 0.01mg <1


What's the easiest, cleanest way to roast off a big batch of peppers? Join Chef Katie Simmons in the kitchen as she shows you how to roast off a variety of peppers -- from Poblanos to Sweet Red -- just like a chef. This secret trick is used in professional restaurants and kitchens.