The Best Hummus and Bābā ġanūsh

By. Liliana Kotval

hummus topped with olive oil, kalamata olives, and parsley

Need to bring something to a gathering or just feel like some delicious dips for yourself? Make these easy and healthy hummus and Bābā ġanūsh recipes. They will surely impress.

Hummus originated in the Middle East, possibly as early as the 13th century. The exact origins are not known and are debated. Kinda reminds me of the debate of the origin of vodka!

Hummus is a puree of chickpeas and tahini, with lemon juice and garlic.

Bābā ġanūsh is another puree that also originated in the Middle East, made from roasted, mashed eggplant, tahini, lemon juice, and garlic.

Try out these recipes that are way better than the store-bought options:

a platter of hummus (middle) surrounded by Bābā ġanūsh

Hummus:

Ingredients:

• 1 can of chickpeas (15 oz. or 250 g)

• 1/4 cup (60 mL) fresh lemon juice: from 1 large lemon

• 1/4 cup (60 mL) well-stirred tahini

• 1 garlic clove

• 2 tbsp. extra virgin olive oil, plus more for garnish

• 1/2 tsp. ground cumin

• salt to taste

• kalamata olives for garnish (optional)

Procedure:

1. Whip the tahini and lemon juice in a blender or food processor until it is smooth and creamy. Scrape the sides of the blender as you go.

2. Add in the olive oil, minced garlic, ground cumin, and salt. Blend.

3. Add the drained chickpeas. Start with one half at a time. Keep blending until it is smooth. You might have to thin the hummus with water. Add just a little at a time to ensure and preserve the thick consistency.

4. Serve and drizzle with some olive oil and kalamata olives.

Enjoy!

Bābā ġanūsh

Ingredients:

• 2 medium eggplants

• 2 cloves of garlic

• 2 tbsp. lemon juice

• 1/4 cup (60 mL) well-stirred tahini

• 1/3 cup (78 mL) olive oil

• 2 tbsp. freshly chopped flat-leaf parsley

• 1/4 tsp. ground cumin

• salt to taste

• a pinch of smoke paprika for garnish

Procedure:

1. Preheat the oven to 450º F (230º C).

2. Place the eggplants, cut in half the long way, on a baking sheet with parchment paper. Place them with the halved sides down.

3. Bake the eggplant until very tender and soft. You want to be able to mush it. This takes about 30-40 minutes.

4. Let the eggplants cool and then scrape out the insides with a spoon. We won't use the skins.

5. Try to remove as much moisture from the eggplant as possible by placing it over a strainer.

6. Then, add the eggplant to a clean bowl. Add in the mashed garlic and lemon juice. Mash the eggplant with a fork.

7. Add in the tahini. Make sure all is well-mixed.

8. Stir in the parsley, salt, and cumin.

9. Plate up and garnish with some sprinkles of smoked paprika.

Enjoy!