Baba Ghanoush Hummus Board


Baba Ghanoush Hummus Board

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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.

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Servings and Ingredients

Serves 16
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


  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


130 Calories per serving

Amounts Per Serving

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

Daily Values

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