Turns out that May 15th is HUMMUS day! I could eat hummus every single day, so I'm happy to share with you a recipe I created one of the Sabra hummus flavors: roasted garlic.
Let me back up a bit. I love all dips: hummus, baba ghanoush, salsa, queso, etc. And although these dips aren't hard to make, sometimes you just need to have a few shortcuts. Two of my favorite dips, hummus and baba ghanoush can be cousins! After all, they both made with tahini, garlic, lemon juice, olive oil, and salt and pepper. That is why I decided to combine the two to make Babamus!
1 medium eggplant
1/4 cup Sabra roasted garlic hummus
1 tablespoon chopped red onion
1 tablespoon lemon juice
drizzle of olive oil
salt & pepper to taste
1. Place an eggplant directly on top of a gas stove and carefully completely blacken it on the flame, turning it from time to time with tongs. If you don't have a gas stove, you can roast or broil the eggplant. Place the blackened eggplant in a bowl, cover, and let it sit for about 20 minutes.
2. Remove the eggplant from the bowl and discard the black skin. Cool the eggplant completely.
3. Place the cooled eggplant in a clean bowl and mash it using two forks. Add the rest of the ingredients and mix to combine.
4. Refrigerate Babamus for at least 30 minutes. Serve with crackers and roasted vegetables.
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