Chickpea hummus and mixed Baba Ganoush
What does it include?
Ingredients
- 400 g cooked chickpeas
- 2 large eggplants
- 2 cloves of garlic
- 2 tablespoons tahini
- Juice of 1 lemon
- Olive oil
- Salt and cumin to taste
- Paprika to decorate
How to prepare it step by step?
Preparation
- Preheat the oven to 200°C and roast the whole eggplants for 35-40 minutes until tender and lightly golden.
- Remove the pulp with a spoon and place it in a bowl. Add 1 clove of garlic, 1 tablespoon of tahini, lemon juice, salt, and a splash of olive oil. Blend until smooth (Baba Ganoush), adjusting the oil for desired texture.
- For the hummus, blend chickpeas with 1 clove of garlic, 1 tablespoon of tahini, lemon juice, cumin, salt, and a splash of oil until creamy and silky.
- Serve both dips on separate plates or together, decorating with paprika, a drizzle of olive oil, and chopped fresh parsley.
- Enjoy with pita bread, crunchy vegetables, toast, or crackers for a healthy and flavorful appetizer.
Full description
Indulge in the rich, aromatic flavors of Middle Eastern cuisine with creamy chickpea hummus and smoky eggplant baba ganoush. The hummus boasts a velvety texture and a subtle garlic undertone, while the baba ganoush offers a smoky, earthy essence. Perfectly paired with warm pita bread, crisp vegetables, or as a vibrant addition to salads, these dips are a feast for the senses. Experience the harmonious blend of spices, the freshness of lemon, and the nutty tahini, all coming together to create a truly unforgettable appetizer.
