White Pumpkin Baba Ganoush

Why have hummus, when you can have some yummy baba ganoush! It looks very similar to hummus but very different. Instead of using chickpeas like in hummus, you use roasted eggplant which gives it such a unique flavor. In this recipe I wanted to put a holiday twist on a classic favorite, by adding roasted white pumpkin. Let me just say it was the best idea ever! It gave it a sweeter overall taste, a smoother consistency, and it allowed me to make a huge portion of dip with such little ingredients. This holiday season, bring this amazing baba ganoush dip that everyone can fall in love with.

This baba ganoush is:

• smooth & creamy

• dairy free

• gluten free

• vegan

• simple & easy

• great for meal prep

I absolutely love recipes like this because they are easy to make, it stores great for meal prep, it’s low budget friendly, and its filled with healthy clean ingredients. Don’t forget to tag me in your creations @chef_bai over on instagram!

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Serves 4-5 people

The Goods:

• 1/2 medium white pumpkin, peeled and deseeded

• 1 large eggplant, sliced in half

• 1 garlic head, top edge cut off

• 1 tbsp olive oil

• 1 tsp salt

• 1/2 tsp pepper

For the baba ganoush inside the blender:

• all the roasted eggplant

• all the roasted white pumpkin

• all the garlic squeezed from the head

• 1 lemon, squeezed

• 3 tbsp tahini

• 3 tbsp olive oil

• 1 tbsp salt

For serving:

• pomegranate seeds

• warm pita bread

• micro greens

• high quality olive oil

• black sea salt

The Method:

1. Preheat oven to 400.

2. Add the white pumpkin, eggplant face down, whole garlic head, to a large baking sheet pan. Sprinkle olive oil, salt, & pepper over all the veggies, toss, and then bake at 400 for 30-35 minutes. Check on eggplant halfway through cooking (about 15 minutes) and if it’s soft to the touch remove the eggplant to cool on the side.

3. After about 30-35 minutes, when the pumpkin is fork tender, remove from the oven. Let everything cool for 10 minutes. After the veggies have cooled, remove the eggplant skin and discard it/compost it.

4. Grab a large high powered blender and add your roasted pumpkin, eggplant, all the garlic cloves from the roasted head, juice of one lemon, tahini, olive oil, and salt. Blend on high for 1 minute until you have a smooth consistency. Taste for salt.

5. Add into a serving bowl, garnish with pomegranate seeds, and olive oil. Serve with pita bread, micro greens, and enjoy at your next party this holiday season!

6. Store in an airtight container for 5-7 days.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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