Baba Ghanoush Hummus Board

Recipe

Appetizer
Baba Ghanoush Hummus Board

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

16
Servings
50min
Prep
1hr5min
Total

Recipe Wellness Badges

Author

Save Options

Description

While hummus is made from blended chickpeas, it’s closely related to baba ghanoush, a dip of roasted and pureed eggplant. Combining both gives this spread the creamy, thick texture of hummus with the earthy smokiness of eggplant.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 16
QuantityIngredientAdd
1 (16- to 18-oz.) eggplant
5 tbsp. Gustare Vita extra virgin olive oil, divided
1 tsp. Hy-Vee salt, divided
¼ tsp. coarsely ground Hy-Vee black pepper, plus additional for garnish
¾ c. diced seedless cucumber
¾ c. halved Basket & Bushel grape tomatoes
¼ c. jarred pickled red onions, drained
1 tbsp. pickled onions brine
6 fresh mint leaves, finely chopped
2 (15-oz.) cans Hy-Vee no salt added garbanzo beans, drained and rinsed
3 tbsp. tahini
3 tbsp. fresh lemon juice
2 tsp. refrigerated garlic paste
½ c. Soirée traditional feta crumbled cheese
2 tbsp. Hy-Vee roasted & salted pepitas
Sea salt pita crackers, for serving

Things To Grab

  • 13x9-in. baking pan
  • Aluminum foil
  • Medium bowl
  • Food processor or blender
  • 15x12-in. serving board or platter

Directions

  1. Preheat oven to 400 degrees. Line a 13x9-in. baking pan with foil; set aside.

  2. Cut eggplant lengthwise in half. Score a crisscross pattern onto cut sides of eggplant with tip of a sharp knife, making cuts about ½-in. deep. Drizzle with 2 Tbsp. olive oil; season with ¼ tsp. salt and ¼ tsp. pepper. Place in prepared baking pan, cut sides up. Roast for 30 to 35 minutes or until fork-tender. Cool for 15 minutes.

  3. Meanwhile, place cucumber, tomatoes, pickled onions, 1 Tbsp. pickled onions brine and mint in a medium bowl; toss to coat and set aside.

  4. Scoop pulp from eggplant and place in food processor. Add garbanzo beans, tahini, lemon juice, 1 Tbsp. olive oil, garlic paste and remaining ¾ tsp. salt. Cover and process for 1½ to 2 minutes or until smooth, scraping down sides as needed.

  5. Spread hummus on half of a 15x12-in. serving board or platter. Sprinkle with additional pepper, if desired. Drain cucumber mixture. Layer cucumber mixture, feta and pepitas on top. Drizzle with remaining 2 Tbsp. olive oil. Arrange pita crackers on other half of board or platter. Serve immediately.

Nutrition facts

Servings

130 Calories per serving

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 5mg
  • Sodium: 250mg
  • Total Carbohydrates: 11g
  • Protein: 4g

Daily Values

0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%