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.
Almost-Instant Hummus Ghanoush
Ingredients
- 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
Instructions
- 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.)
- 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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Hanna Louise
This was delicious. We ate it with fresh homemade pita and sliced bell peppers. Thank you!
Anna
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!
Abbeygirl
This is delicious!!! I roasted the eggplant. We started out dipping into it, then we used as a spread in our wrap, so yummy!!!
Pam Denham
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.
biggest_ffv_fan_EVER!
Then don’t make it! O.o
Khadijah
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!
Nanci
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!
Fiona
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!
Fiona
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!
Fiona
Oh and I always pressure cook my eggplant to make things quick and easy and I think it comes out really well!
Andrea F.
My new favorite hummus! So, so good!