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Seasonal Crudites with Hummus and Baba Ganoush

"You won't believe that this sophisticated spread is also perfect for phase 1. Asparagus, bell peppers and broccoli are arranged on a platter with your choice of hummus and baba ganoush for dipping."
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servings 488 cals
Original recipe yields 2 servings


  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 400 degrees F. Cut eggplant in half lengthwise and lightly score the surface. Sprinkle generously with salt and olive oil. Roast, cut side down, on cookie sheets for 40 minutes or until eggplants are very soft. Remove from oven and let cool.
  2. In food processor, puree chickpeas, lemon juice, garlic, tahini and parsley. While machine is on, slowly pour in the olive oil. Add more oil or some vegetable stock to desired consistency. Season to taste with salt and pepper. Chill, covered, while continuing with eggplant.
  3. Scoop flesh from skin of eggplant and puree in food processor with garlic, lemon juice, tahini and parsley. While machine is on, slowly pour in the olive oil. Add more oil or some vegetable stock to desired consistency. Season to taste with salt and pepper. Chill, covered, while preparing crudites.
  4. Select a pot large enough to hold all the asparagus. Fill it with water and put on to boil. Salt the water generously. Trim the bottom inch or two from the asparagus. Cut the florets from the broccoli. Cut the base from the bok choy and separate the stems, rinsing off any dirt. Cut off the tops of the bell peppers and remove the cores and seeds. Cut peppers into strips. Cut celery into smaller pieces to match the size of the peppers. Cut yellow squash into spears to match the peppers and celery. Once water is boiling, immerse asparagus for about 3 minutes or until tender to taste. Remove and immediately rinse under cold water to stop them from cooking. Repeat with broccoli florets. Keeping vegetables separate, arrange on platters and serve with hummus and baba ganoush.


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Read all reviews 7
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I only made the baba ganoush, and it was DEEEELICIOUS! Not to mention rather easy to make. I can't imagine the hummus being any more difficult to prepare (or eat for that matter).

Very good Baba Ganoush. I didn't use tahini since I didn't have any, and my family thought the dip was great. I didn't make the hummus.

We took the advice of another reviewer & roasted a head of garlic along with the eggplant. We added some extra lemon (about a teaspoon) juice to both recipes. Both recipes were good.

Great recipe! I roasted a bulb of garlic and a red bellpepper together with the eggplant, and used them in the hummus. i used less tahini (the fat content freaks me out), and both the hummus a...

November 2006. Our family's all time favorite snack ... make up lots and keep on hand at home and work for when hunger strikes. Add a little feta and olives, too.

EXCELLENT!!! Best Baba Ganoush recipe I've come across so far!

this was so delicious! i made both the baba ganoush and hummus and it was so easy. enjoy!