HIGH PROTEIN BABAGANOUSH HUMMUS SPREAD
If you love baba ganoush and hummus, there ‘s no reason you won’t love baba hummus!I wanted to add protein to the baba ganoush so I thought of adding chickpeas 🙂 Usually people put a lot of tahini paste and olive oil which are high in fat, but as we’re all about eating in a healthier way here, I limited their quantities without compromising the taste 😉
Nutrition Per Serving
Calories: 232kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g
Ingredients
- 600 g eggplants
- 240 g chickpeas, canned
- 1 bulb garlic roasted
- 75 g tahini
- 1 lemon to taste
- 1 tsp paprika
- 3 tsp cumin powder
- 2 tsp extra virgin olive oil
- salt and pepper to taste
Video
Instructions
- Put the garlic in foil in the oven with the eggplant at 180C for 40min or until eggplants are completely soft.
- Put the garlic in foil in the oven with the whole eggplantsat 180C for 40min or until eggplants are completely soft.
- Remove the flesh of the eggplants and put it in a food processor. Add the chickpeas drained, roasted garlic, tahini paste, olive oil , lemon juice and the spices.
- Blend until smooth. Adjust lemon and seasoning if needed.
- Top with a bit more olive oil before serving (pour slowly!), pomegranate seeds and fresh coriander.
Notes
You can serve it with veggies stick (bell pepper ,cucumber , carrot..) for a low carb option, or pita bread.
