Lebanese Hummus and Baba Ghanoush
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Description
Traditional Lebanese hummus and baba ghanoush, with an interview. The hummus is heavy on tahini and uses ice for a light, silky texture.
Ingredients
Hummus
- 300 grams (2 cups) cooked chickpeas*
- 125 grams (⅓ cup) tahini**
- 4 ice cubes***
- Juice of a lemon to taste
- 1 small clove garlic
- ¼ teaspoon cumin
- Pinch nutmeg
- Salt to taste
- Cayenne pepper to taste****
- Yogurt optional*****
Baba Ghanoush
- 2 medium aubergines
- 80 grams (¼ cup) tahini
- 1 small clove garlic
- Juice of a lemon
- ½ teaspoon salt
- ¼ teaspoon cumin
Instructions
Hummus
- Place all of the ingredients into a food processor and blend on high speed until smooth and slightly fluffy. Depending on the strength of your processor this can take several minutes. Serve immediately or chilled, topped with olive oil.300 grams (2 cups) cooked chickpeas*, 125 grams (⅓ cup) tahini**, 4 ice cubes***, Juice of a lemon, 1 small clove garlic, ¼ teaspoon cumin, Pinch nutmeg, Salt to taste, Cayenne pepper to taste****, Yogurt
Baba Ghanoush
- Roast the aubergines on a tray in a 250°C (480°F) oven for 30 minutes, or char them over a gas burner for about ten minutes. Place the roasted aubergines into a bowl and the bowl into cold water to cool them quickly, and then peel (just use your hands).2 medium aubergines
- Place the peeled aubergines into a food processor with the other ingredients and pulse until just mixed and not perfectly smooth. Serve at room temperature or chilled, topped with olive oil and pomegranate seeds.80 grams (¼ cup) tahini, 1 small clove garlic, Juice of a lemon, ½ teaspoon salt, ¼ teaspoon cumin
Notes
• He prefers to use a mortar and pestle, and like most things, it tastes better if made by hand instead of with a machine. I don't have a mortar and pestle.
• Charring the eggplants over a flame is preferable to roasting them, and the vast majority of Lebanese homes have gas stoves, so it's how baba ghanoush is made in Lebanon.
* Soak the chickpeas for 24 hours in water with a teaspoon of baking soda, and add baking soda to the cooking water as well, to ensure they're very soft.
** Use the best tahini you can get as it significantly alters the flavour.
*** The ice keeps the hummus from heating as it blends and makes it creamier.
**** Cayenne isn't traditional but a good addition nonetheless.
***** Yogurt lightens the colour and texture of the hummus. We didn't include it but Khaled usually does.
• Charring the eggplants over a flame is preferable to roasting them, and the vast majority of Lebanese homes have gas stoves, so it's how baba ghanoush is made in Lebanon.
* Soak the chickpeas for 24 hours in water with a teaspoon of baking soda, and add baking soda to the cooking water as well, to ensure they're very soft.
** Use the best tahini you can get as it significantly alters the flavour.
*** The ice keeps the hummus from heating as it blends and makes it creamier.
**** Cayenne isn't traditional but a good addition nonetheless.
***** Yogurt lightens the colour and texture of the hummus. We didn't include it but Khaled usually does.
Nutrition
Serving: 1cup | Calories: 243kcal | Carbohydrates: 23g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 162mg | Potassium: 494mg | Fiber: 8g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 3mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.