Homemade Baba Ghanoush and Hummus Recipes That’ll Complete Your Feast

While you’ve likely dipped a pita chip into a plastic container of hummus, there’s a chance you haven’t sampled the homemade version that’s a cut above supermarket fare. And if you also haven’t paired hummus with its constant companion, baba ghanoush, then you’re really missing out.

To craft these Middle Eastern-slash-Mediterranean classics, we called up chef Michael Mina. In his book, My Egypt: Cooking from My Roots, he explains the deceptively simple methods to creating these delicious appetizers.

“It’s hard to deny hummus its role as a favorite dip throughout the Middle East and Mediterranean, including Egypt,” Mina writes. “Serve it alongside a larger meal or to eat as a quick bite with flatbread.” “…if you don’t have time to soak the chickpeas,” he explains, you can always utilize a pressure cooker or go for canned garbanzos.

“There is a reason that baba ghanoush is made all over the Eastern Mediterranean and Middle East,” Mina continues. “It’s hearty and versatile, and makes a perfect dip for bread.”

“The key to the smoky flavor is charring the eggplant on gas burners or a hot grill,” he explains. “If you don’t have access to either, slice the eggplant in half lengthwise and broil on a sheet pan with the skin side up until the flesh is well charred and soft…” Then, you’ll blend the veg with tahini, garlic, salt, and cumin for a smoky, subtly complex, flavorful treat. Yes, these two dips work as appetizers, but you may end up polishing them off in lieu of serving a main dish.

Michael Mina’s Homemade Hummus Recipe

Active Time: 20 minutes

Plan Ahead: Soak the chickpeas overnight before making the hummus. You will need 60 to 90 minutes to simmer the chickpeas after soaking.

Equipment: A food processor

Makes: 4 1⁄2 cups (1L), Serves 6 to 8

Ingredients

• 1 1⁄2 cups(300g) dried chickpeas (see chickpea options below)
• 1⁄2 cup (120g) tahini, well-stirred
• ¾ cup(180ml) cold water, divided
• ⅓ cup (80ml) freshly squeezed lemon juice
• 3 garlic cloves, coarsely chopped
• 2 1⁄2 teaspoons fine sea salt, divided
• 1⁄2 teaspoon ground cumin
• Extra-virgin olive oil

Instructions

1. Put the chickpeas in a large pot or bowl and cover with at least 2inches(5cm)of water. Let soak at room temperature for at least 8 hours or up to 24.
2. Drain the chickpeas and rinse.Put the chickpeas in a medium pot and cover with about 2inches (5cm) of water. Bring the chickpeas to a boil over high heat, reduce the heat to medium, and let simmer until quite soft, 1 to 1½ hours, adding more water as needed to ensure they stay submerged.
3. Drain the chickpeas, saving the liquid…if desired. Transfer the chickpeas to a food processor and pulse briefly to combine. Add the tahini, ¼ cup (60ml)water, lemon juice, garlic, 2 teaspoons salt, and cumin, and blend until creamy, about 1 minute, stopping to scrape down the sides of the food processor with a flexible spatula if necessary.
4. With the processor running, drizzle in the remaining ½ cup(120ml) water and blend until very smooth and creamy, about 2 minutes. Taste, adding the remaining ½ teaspoon salt if desired. Serve at room temperature with olive oil drizzled on top.

Chickpea options: If you have a pressure cooker, you can skip the soaking step for the chickpeas and cook the chickpeas according to the pressure cooker instructions. Alternatively, make this hummus with 2 (15-ounce/425g)cans of chickpeas. Drain and rinse, then proceed with step 3.

Michael Mina’s Smoky Baba Ghanoush Recipe

Active Time: 20 minutes

Equipment: A food processor or blender

Makes: 2 1⁄2 cups, Serves 4 to 5

Ingredients

• 2 small globe eggplants (1½ pounds / 680g)
• ½ cup (120g) tahini, well stirred
• 2 garlic cloves, coarsely chopped
• 1 teaspoon fine sea salt, plus more if desired
• ½ teaspoon ground cumin
• 3 tablespoons freshly squeezed lemon juice, plus more if desired
• 2 tablespoons extra-virgin olive oil, plus more if desired

Instructions

1. Pierce the eggplants a few times with the prongs of a fork. Place each eggplant directly on a gas burner and turn the heat to medium-high. Char the eggplants, using tongs to turn every 2 to 3 minutes, until the skin has blackened evenly on all sides and looks wrinkled and the eggplant feels soft when pressed, with some liquid coming out, about 11 minutes total. (Alternatively, char the eggplants on a gas or charcoal grill.) Put the eggplants in a heatproof bowl and cover with plastic wrap to steam further, about 15 minutes. When cool enough to handle, peel away the skin while holding the eggplant over the bowl to catch any liquid. (It’s okay if some charred pieces remain on the eggplant and get in the liquid.) Reserve 2 tablespoons of the liquid.
2. Transfer the eggplants to a blender or food processor. Add the reserved liquid along with the tahini, garlic, salt, and cumin and blend until smooth, about 30 seconds, scraping down the sides of the blender or food processor if needed. With the blender or processor running, drizzle in the lemon juice and oil and continue to blend until silky smooth, about 1 minute. Taste, adding more salt, lemon juice, or oil as desired. If you want a looser consistency, add a splash of water or more oil. For the best flavor, serve at room temperature.

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Michael Mina, 2024, used with permission from Voracious, an imprint of Little, Brown and Company.