Babagahummus
with Parsley & Chilli | Serves 2
- Milk
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!
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 sachet
chilli flakes
Not included in your delivery
olive oil
¼ tsp
salt
2 tbs
water
Nutrition Values
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!
