Almost-Instant Hummus Ghanoush

by on May 12, 2006
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I had a sudden craving for baba ghanoush, but it was much too late to roast an eggplant. So I decided on an unorthodox method of cooking it, in the pressure cooker. Within about 5 minutes, I had completely cooked eggplant and also a problem: The eggplant was hot, and whoever heard of eating hot baba ghanoush? I needed to add something to cool it off, so midway through I decided to combine my Baba Ghanouj recipe with my basic hummus recipe, and the result was . . . great! Even E., who doesn’t like baba ghanoush, liked it. Apparently, hummus with eggplant in it is acceptable even to eggplant-haters. Who knew?

Since roasting gives eggplant a lot of flavor, I suggest roasting or grilling it if you have the time. If you cook your eggplant in a less flavorful way like I did, you may want to add a little smoked paprika to give it a hint of smoky flavor.

Hummus Ghanoush

Almost-Instant Hummus Ghanoush

(printer-friendly version)


  • 1 large eggplant, peeled and cut into 4 quarters lengthwise
  • 2-4 cloves garlic
  • 1 15-ounce can chickpeas (1 1/2 cups)
  • 3 tablespoons lemon juice
  • 3 tablespoons tahini
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon smoked paprika
  • sumac, for garnish


  1. To cook the eggplant in the pressure cooker, put the peeled, quartered eggplant in a steamer basket, place it in the cooker, and add just enough hot water to cover the bottom of the cooker but not so much that it touches the eggplant (about a cup or two). Seal the cooker, bring to high pressure, and cook for 2 minutes after it reaches high pressure. Use a quick-release method to reduce the pressure. (Follow the instructions here to cook the eggplant in the oven.)
  2. Drop the garlic into a running food processor to chop it. Add the eggplant, and process until it is almost smooth. Add the remaining ingredients, and process until smooth. Check the seasonings, and add more as necessary. (If the eggplant seems bitter, a pinch or two of sugar helps.) Serve sprinkled with sumac.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 8

Nutrition Facts

Nutrition (per serving): 113 calories, 29 calories from fat, 3.5g total fat, 0mg cholesterol, 455.4mg sodium, 263.5mg potassium, 17.7g carbohydrates, 4.9g fiber, 1.5g sugar, 4.3g protein, 3.3 points.


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{ 11 comments… read them below or add one }

1 Hanna Louise October 31, 2009 at 5:59 pm

This was delicious. We ate it with fresh homemade pita and sliced bell peppers. Thank you!


2 Anna July 4, 2011 at 7:36 pm

I just made this with roasted eggplant. AMAZING. I’ve never made hummus without oil, but now I don’t see making it any other way! Delicious!


3 Abbeygirl August 10, 2011 at 12:43 pm

This is delicious!!! I roasted the eggplant. We started out dipping into it, then we used as a spread in our wrap, so yummy!!!


4 Pam Denham September 10, 2011 at 1:57 pm

I generally love your recipes, but I don’t understand how you can post a recipe on a fat free vegan site with tahini in it. 3 Tbls. tahini has a lot of fat for those of us on the Esselstyn program.


5 biggest_ffv_fan_EVER! September 10, 2011 at 4:29 pm

Then don’t make it! O.o


6 Khadijah January 16, 2012 at 10:06 pm

This is sooooo delicious! I love hummus and I love baba ghanouj and I think they are raised to a whole new level in this recipe! Thanks!


7 Nanci May 10, 2012 at 4:46 pm

OMG, this stuff is un-freaking-believable! It’s my new favorite food! I never even heard of baba ganoush, but I like both hummus and eggplant. I cooked the chickpeas from scratch, and roasted the eggplant in the oven, added a pinch of extra salt. It’s amazing! I’m eating it right this minute and it may be all gone by the time my guests get here! A keeper!


8 Fiona July 29, 2012 at 2:10 pm

This is a great recipe! I upped the spices a bit and used 3/4 of an eggplant and added some liquid smoke. Divine! Thank you!


9 Fiona July 1, 2013 at 4:11 pm

God I just love this recipe! I’ve made it several times now and u usually make a half batch but keep the amount of tahini the same and add 1T olive oil and I still add the liquid smoke. Amazing! Perfect now that eggplant is in season!


10 Fiona July 1, 2013 at 4:15 pm

Oh and I always pressure cook my eggplant to make things quick and easy and I think it comes out really well!


11 Andrea F. August 24, 2012 at 6:31 pm

My new favorite hummus! So, so good!


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