Vegan

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)

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This supercharged baba ganoush recipe is not your standard eggplant dip. Enriched with chickpeas and vegan yogurt, it makes a delicious plant-based appetizer or sandwich filling.

Way, way back in the early days of the internet, I was a moderator of a vegan email group that used to ask potential members not-so-seriously where they sided on an issue that divided our community: Eggplant. Some members hated it, others loved it, while some simply believed that the purple vegetable was overused in vegetarian cooking.

Of course, if you’ve ever taken a look at my blog’s logo you can figure out that I’m a staunch eggplant supporter. And baba ganoush (also spelled baba ghanouj) is one of my favorite ways to eat it.

From burgers to curries, Parmesan to pesto, there’s so much that eggplant can do, if it’s cooked right. Cooking it right is often the problem, though. Once someone’s had underdone or bitter eggplant, it’s almost impossible to get them to try it again. That’s why I’m very careful to post only eggplant recipes that actually work. I don’t want to accidentally create more eggplant haters.

So believe me when I tell you that this is the baba ganoush recipe to end all baba ganoush recipes. My husband and I loved the flavor so much that I will never go back to my basic eggplant dip. I took that recipe and fortified it with protein-packed chickpeas and creamy soy yogurt, making it a more filling and substantial dish. Unlike traditional versions, this baba ganoush contains no olive oil–and you won’t miss it.

Plus, I make it a quicker way now by cutting the eggplant in half before I bake it. In traditional Middle Eastern baba ganoush recipes, the eggplant would be charred over a flame, giving it a delicious smokiness. Most of us don’t have the time or equipment to make it the traditional way, so I recreate that smokiness by adding a pinch of smoked salt and chipotle chili powder.

The results rival the best restaurant baba ganoush with a fraction of the fat and calories. I love this oil-free eggplant dip packed into pita bread with lettuce, tomatoes, cucumber, and kalamata olives for a light and healthy meal. Or as a dip for fresh vegetables for an afternoon snack.

Try it or one of my favorite eggplant recipes below and let me know where you side on “the eggplant question.”

More Great Vegan Eggplant Recipes

These are some of my favorites, all oil-free and vegan:

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)

The traditional Middle Eastern eggplant dip is enriched with chickpeas and plant-based yogurt for a satifying appetizer or sandwich filling.

Ingredients

1 large eggplant about 1 1/2 pounds
2 cloves garlic peeled
1 cup cooked chickpeas
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons plain, unsweetened non-dairy yogurt
1 teaspoon salt or to taste
1/4 teaspoon ground cumin
1/8 teaspoon chipotle chili powder or smoked paprika
1 pinch smoked salt

Instructions

Preheat oven to 425F. Line a baking sheet with parchment paper. Cut the eggplant in half the long way, from stem to bottom. Place the halves on the parchment, cut sides down. Bake until soft and sunken in the middle, about 25 minutes. Remove from the heat and let cool.
Once the eggplant is cook enough to handle, discard any accumulated liquid and scrape the flesh from the skin. Discard the skin. (You may do these first two steps up to 3 days in advance, storing the eggplant in a sealed container in the refrigerator.)
Peel the garlic and have all ingredients assembled. Turn on food processor. With the processor running, drop the garlic through the feel tube and processed until it is chopped. Add the chickpeas and pulse to chop well. Add the drained eggplant and all remaining ingredients and pulse until well-blended but with a little texture.
Spoon into a serving dish and top, if you want, with a squeeze of lemon juice and a sprinkle of parsley or other fresh herbs. Serve with pita bread and fresh vegetables.

Notes

Nutrition data assumes soy yogurt and 1 teaspoon of salt.Each serving is 1 point on Weight Watchers Freestyle Program.

Nutrition Facts

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)

Amount Per Serving (1 serving)

Calories 156
Calories from Fat 29

% Daily Value*

Total Fat 3.2g
5%

Saturated Fat 0.6g
3%

Cholesterol 0mg
0%

Sodium 506mg
21%

Total Carbohydrates 23g
8%

Dietary Fiber 6g
24%

Sugars 8.5g

Protein 7g
14%

* Percent Daily Values are based on a 2000 calorie diet.

Course Appetizer, Sandwich

Cuisine Middle Eastern, Oil-Free

Keyword Baba Ganoush Recipe, oil-free baba ganoush

Vegan

Indian Spiced Tomato Soup (gluten-free, soy-free, nut-free) 20 minute

Clear your sinuses with this easy, homemade, Indian spiced tomato soup. Seasoned with garlic, cumin, coriander and turmeric, it’s a perfect meal on a chilly evening or when you’re feeling under the weather.

close-up of bowl of spiced tomato soup with garnishes

This super easy spiced tomato soup is brimming with flavor from lots of Indian spices. It’s warming with a mild spiciness, perfect if you have a stuffy nose or just need a warming meal.

You can make this spiced tomato soup using fresh tomatoes, canned diced tomatoes, or a mix. This flexibility means that you can make this cozy soup year-round, whether you want to make the most of summer’s tomato bounty or are craving tomato soup when tomatoes are out of season.

It’s a spiced, tangy tomato soup with notes of coriander, cumin, bay leaf, and turmeric. It also has loads of garlic and some cayenne and black pepper for heat and flavor and to warm you up from the inside.

spiced tomato soup in the pan with garnishes

If you prefer a creamy tomato soup, add a handful of cashews or pumpkin seeds in while blending, or use white beans for creaminess plus some protein. This is a simple and versatile tomato soup. Use spices and herbs of choice for variation.

I love this spiced tomato soup with a vegan grilled cheese to go with it. Or, you can cut the sandwich into bite-sized croutons and float them in the bowl!

bowl of spiced tomato soup with garnishes added the grilled cheese

Why You’ll Love Spiced Tomato Soup

soothing, warming soup ready in 20 minutes
easy to make in 1 pot
full of warming Indian spices, like cumin, coriander, turmeric, and black pepper
naturally gluten-free, soy-free, and nut-free with an easy oil-free option