Mediterranean Dip Duo

Elevate your appetizer game with this irresistible Mediterranean Dip Duo, a perfect pairing of creamy hummus and smoky baba ghanoush. This recipe combines pantry staples like chickpeas, tahini, and olive oil with fresh, roasted eggplant, creating two distinct yet complementary dips bursting with bold, Middle Eastern-inspired flavors. The hummus is velvety and seasoned with garlic, cumin, and a splash of lemon juice, while the baba ghanoush delivers a rich smokiness balanced by optional Greek yogurt for extra creaminess. Garnished with fresh parsley, smoked paprika, and toasted pine nuts, these dips are as visually stunning as they are delicious. Serve them with warm pita bread or a colorful array of fresh veggies for a crowd-pleasing snack or party starter that’s ready in just 45 minutes. Perfect for entertaining, sharing, or meal prepping, this Mediterranean duo delivers a vibrant, healthy twist on classic flavors.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
• 1 Eggplant (medium-sized)
• 4 tablespoons Tahini (sesame seed paste)
• 5 tablespoons Extra-virgin olive oil
• 4 tablespoons Fresh lemon juice
• 3 Garlic cloves (minced)
• 1 teaspoon Ground cumin
• 0.5 teaspoons Smoked paprika
• 2 teaspoons Salt
• 2 tablespoons Plain Greek yogurt (optional, for baba ghanoush)
• 2 tablespoons Fresh parsley (chopped, for garnish)
• 2 tablespoons Pine nuts (lightly toasted, for garnish)
• 1 batch Pita bread or fresh veggies (for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Prick the eggplant several times with a fork and place it on a baking sheet. Roast in the preheated oven for 25–30 minutes, turning once, until the skin is charred, and the flesh is soft.

Step 3

While the eggplant roasts, prepare the hummus. In a food processor, combine the chickpeas, 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of ground cumin. Blend until smooth, adding 1–2 tablespoons of water if needed for a creamy consistency. Transfer to a serving dish.

Step 4

Once the eggplant is roasted, allow it to cool slightly. Peel off the charred skin and discard it.

Step 5

Place the roasted eggplant flesh in a clean food processor. Add 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, 2 tablespoons of olive oil, 1/2 teaspoon of cumin, 1 teaspoon of salt, and 2 tablespoons of Greek yogurt (if using). Blend until creamy and smooth.

Step 6

Transfer the baba ghanoush to another serving dish.

Step 7

Drizzle an additional 1 tablespoon of olive oil over each dip. Sprinkle the hummus with smoked paprika, and garnish both dips with chopped parsley. Optionally, top the baba ghanoush with toasted pine nuts.

Step 8

Serve both dips with warm pita bread or fresh veggies like cucumber slices, carrot sticks, or bell pepper strips.

Nutrition Facts

Serving size	899.9 grams (899.9g)

Amount per serving	% Daily Value*
Calories	1863

Total Fat 122.30g	157%
Saturated Fat 15.70g	78%
Polyunsaturated Fat 0.00g
Cholesterol 1mg	0%
Sodium 5621mg	244%
Total Carbohydrate 156.80g	57%
Dietary Fiber 36.40g	130%
Total Sugars 23.90g
Protein 53.10g	106%

Vitamin D 0IU	0%
Calcium 533mg	41%
Iron 20mg	109%
Potassium 1790mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 10.9%

Carbs: 32.3%