Dips Dips Dips: classic Hummus and Babah Ganoush (Vegan Mezze, Part 4)

A Mezze would not be complete without flavourful dips and pita bread. Today, I am sharing with you the recipes of two classic (should I say iconic?) Middle Eastern Dips: Hummus and Babah Ganoush.

My boyfriend Ari is the one who prepared the Dips for the “Vegan Mezze” and like always when it comes to Middle Eastern Cuisine, he got the recipes from “The New Book of Middle Eastern Food” written by Claudia Roden.
With more than 800 recipes, that book is the one to get if you are looking for a Middle Eastern cooking book.

Probably the most famous oriental dip, Hummus is made out of Chickpeas, Tahini, Lemon Juice, Olive Oil and Garlic and is often associated with its cousin “Falafel” or “Kebab”.

Babah Ganoush may not be as notorious as Hummus, it is just as delicious (if not more). The main ingredient of this dip is Roasted Eggplant, aka heaven on a plate.
Quoting the book mentioned above, «The smoky flavour of the eggplant and the nutty taste of tahini sharpened by lemon and garlic make a seductive combination».
I mean… If that doesn’t intrigue you, we don’t have the same taste!
On a side note, if you are as obsessed with Roasted Eggplants as me, make sure you check the next post… I won’t say more!


The recipe for the two dips are basically the same, just interchanging Chickpeas for Eggplants.


What you will need:

  • 1 1/4 cups Chickpeas, soaked in water for at least 2 hours
  • 2 Lemon, juiced
  • 2 cloves of Garlic, crushed
  • 4 tbsp. Tahini
  • Pinch of Salt


  1. Soak the Chickpeas in cold water for at least 2 hours, but preferably overnight.
  2. Drain the water then boil the soaked Chickpeas until very soft.
  3. Drain the Chickpeas, but keep a little bit of the cooking water.
  4. Blend the Chickpeas in a blender or food processor until they turn into a puree, then add the Lemon Juice, crushed Garlic, Tahini, Salt and a little bit of Cooking Water. Blend until smooth (add a little bit of the cooking water if too thick).
  5. Serve with Olive Oil and Zaatar (Middle Eastern spices).


Babah Ganoush

What you will need:

  • 2 large Eggplants (or 3 small ones)
  • 2 cloves of Garlic, crushed
  • 2 Lemon, juiced
  • 4 tbsp. Tahini
  • Pinch of Salt
  • 1 teasp. Cumin


  1. Preheat the the oven on 200°.
  2. Put the Eggplants to roast in the oven in one piece until very soft inside.
  3. When very soft, remove from the oven, chop the flesh then mash it in a colander to remove the juices.
  4. In a bowl, add the crushed Garlic, Lemon Juice, Tahini, Salt and Cumin to the mashed Eggplants and beat well.
  5. Serve with Fresh Parsley and Pomegranate Seeds (optional).


4 thoughts on “Dips Dips Dips: classic Hummus and Babah Ganoush (Vegan Mezze, Part 4)

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