Anyone who knows me is fully aware of my love for hummus and baba ganoush. My friend teases me that I have a hummus call “Hummus-Baba-Mmmmmm” when I eat it. Nonsense, he’s a little dramatic sometimes ;) For those who are not familiar with the popular Middle Eastern dip Baba Ganoush, it involves roasted eggplant, garlic, tahini, olive oil, parsley, and lots of lemon juice. I adore this dip so much that I figured, why not make a soup out of it!
The eggplants are roasted to develop a full-bodied smokey flavor that is only heightened with smoked paprika and tons of garlic! As if the soup is not delicious enough by itself, I went ahead and topped it with my smoked paprika chickpeas to add extra protein, crunch, and flavor.
Baba Ganoush Soup
Ingredients
4 eggplants, roasted and skinned
1 large sweet onion, chopped
8 garlic cloves, crushed
Juice and zest from 1 lemon
2 tbls tahini
¼ c chopped parsley
½ tbls smoked paprika
½ tbls cumin
¼ tsp cayenne
32 oz vegetable broth
EVOO
Sautee onions and garlic in a large pot.
Add in roasted and skinned eggplant, vegetable broth, and all seasonings (excluding lemon zest/juice and tahini).
Pour eggplant mixture into high-speed blender or use hand blender and blend until smooth.
Stir in lemon juice and tahini.
Serve with smoked paprika chickpeas and drizzle of coconut cream.
I wasn’t joking when I said I use TONS of garlic :P
And tons of sweet yellow onions!
The eggplants are then skinned…
And added to the pot of sautéed onions and garlic. Vegetable broth is added and the entire pot is brought to a boil.
And spices are added along with tahini, sea salt, and freshly ground black pepper.
The entire mixture is thrown in the Vitamix to give it super thick consistency.
The thick soup is then finished with lemon juice and zest and served with smoked paprika chickpeas and a swirl of coconut cream.
Enjoy!