White Bean and Roasted Eggplant Hummus (Baba Ghanoush)

Prep Time
Cook Time
Ready In

"Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich."

Original recipe yields 7 servings


  • Serving Size: 1 (236.4 g)
  • Calories 709.4
  • Total Fat - 25.1 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 12.8 mg
  • Sodium - 753.5 mg
  • Total Carbohydrate - 97.6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 66 g
  • Protein - 23.6 g
  • Calcium - 122.7 mg
  • Iron - 4 mg
  • Vitamin C - 70.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 450 degrees F and place an oven rack in the middle.

Step 2

Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

Step 3

In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture until coarsely chopped.

Step 4

With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Step 5

Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.

Tips & Variations

No special items needed.


Sue Lau

Excellent and easy to make. I added just a touch more lemon and salt, but I used home cooked chickpeas which were probably less salty and my lemon may have been small (I didn't measure the juice). Bill gives this the thumbs up, being our biggest baba ghanoush fan here.

review by:
(12 Jun 2013)