Babagahummus
with Parsley & Chilli | Serves 2
Get ready to dip, spread, and scoop with this smokey, eggplant-based dip! This creamy combo of babaganoush and zesty hummus is packed with bold flavours. Fresh parsley adds a pop of green, and a hint of chili brings just the right kick. Perfect for snacks, party platters, or jazzing up your meals—it's the duo you didn’t know you needed!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Eggplant
4 clove
Garlic
1 packet
Parsley
1
Lemon
1 tin
Chickpeas
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Middle Eastern Seasoning
1 pinch
chilli flakes
Not included in your delivery
olive oil
¼ tsp
salt
2 tbs
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, place eggplant (no need to peel!). • Drizzle with olive oil and bake, turning occasionally, until charred and tender, 30-35 minutes. • When eggplant has 15 mins remaining, add garlic cloves to baking dish (no need to peel!) and continue to roast. • Remove from the oven, cover with foil, and set aside to rest for 5 minutes.
• When the eggplant is roasted, finely chop parsley. Zest lemon to get a pinch and halve. Drain and rinse chickpeas. • Peel garlic cloves. Score eggplant down the centre and scoop out flesh. Transfer to a food processor.
• To the food processor, add chickpeas, Greek-style yoghurt, Middle Eastern seasoning, juice of the lemon, lemon zest, the salt, water and a generous drizzle of olive oil. Blitz until smooth.
• Transfer babagahummus to a serving bowl, then sprinkle over chilli flakes and parsley. Drizzle over olive oil to serve. Enjoy!