Both of these delicious dips use similar contents. Using this template, you can make Baba Ganoush or Hummus by simply swapping one ingredient!

Ingredients

Primary Ingredients (Pick One)

2 small-to-medium roasted* eggplants

-OR-

2 cans chickpeas, drained

Other Ingredients

• 2 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup tahini
• 3/4 teaspoon salt, to taste
• 1/4 teaspoon ground cumin
• 1/8 teaspoon smoked paprika
• 1/3 cup extra-virgin olive oil

*Roasted Eggplant

Preheat oven to 450 degrees F. Cut your eggplant in half and brush both sides with a bit of olive oil. Place cut side down on a parchment lined baking dish. Roast for 35 minutes or until very
tender. Set aside until cool enough to handle. Scoop out the flesh and discard skins.

Instructions

1. Place your primary ingredient (chickpeas OR roasted eggplant) into a blender or food processor bowl.
2. Add the other ingredients - except for the olive oil and pulse to roughly blend. 
3. Carefully, with the food processor (or blender) running, drizzle the olive oil into the mixture.
4. Continue to process until smooth.
5. Add water 1 tablespoon at a time if your dip seems dry.
6. Taste and adjust seasonings to taste.
7. Serve drizzled with a bit more olive oil and a pinch of smoked paprika.
8. Enjoy with toasted whole wheat pita bread and cut veggies.