To this day, I haven’t met a single person who does not like hummus. It’s gained popularity over the last ten years, growing and evolving into different variations with roasted garlic, red peppers, chipotle, and so on. Everyone raves about the delicious chickpea spread but what about babaghanoush? Babaghanoush is a spread that, in my opinion, is somewhat similar to hummus. They both are vegetarian purees that include similar ingredients such as tahini, lemon and olive oil. Although hummus is advertised as a healthy snack, it still packs quite a bit of calories, past the serving size of 2 tbsp. Switch to smoky babaghanoush for a low-calorie option that’s still just as tasty!
**Helpful tips and common mistakes
What makes this different from other babaghanoush recipes is the additional step of charring the eggplant. Doing so adds a nice smoky flavor to the spread. You can choose to char the eggplant under the broiler or on the stovetop.
Roast the eggplant until softened, scooping out the pulp and discarding the charred skin.
I prefer my dip on the smoother side so I pureed until I got the desired consistency. If you prefer yours more chunky, you can puree half of the eggplant and chop the remaining. Mix all together for a slightly chunky spread. I loved this smoky babaghanoush with a beautiful array of vegetables or spread it on your next sandwich!
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