Smoky Baba Ganoush Trio
Charred eggplant blended into silky baba ganoush, topped with walnut-studded hummus and nutty mutabbal. A Middle Eastern dip board that's restaurant-quality but takes under 15 minutes.
- Total time
- 12 min
- Servings
- 6
- Calories
- 185
- Protein
- 6g
elegantfreshmiddle-easternvegetarianvegangluten-freecreamysmooth
Ingredients
- 1.5 lbs eggplant, charred
- ⅓ cup tahini
- 1 whole lemon (juiced)
- ½ cup walnuts, chopped
- 2 whole garlic cloves
- ¾ cup store-bought hummus
- ¾ cup store-bought mutabbal
Instructions
- 1
Scoop charred eggplant flesh into a food processor (discard skin and stem).
- 2
Add tahini, lemon juice, garlic, salt, and pepper. Pulse until completely smooth.
- 3
Taste and adjust lemon or salt as needed. Drizzle with olive oil.
- 4
Dollop hummus and mutabbal on a board. Top with toasted walnuts and fresh herbs.
- 5
Serve at room temperature with pita or vegetables.
Tools you’ll need
- food processor
- serving board or platter
- spoon
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