Does Baba Ghanoush taste anything like hummus?

Question

I like hummus, but eggplant looks wierd and I have no idea what it would taste like ...squash?

Answer 1

It's really good! If you like hummus you will like it as well most likely. It has almost a nutty flavor.

Answer 2

Baba Ghanoush does not taste like hummus even if they both use tahini sauce in the recipes. Humus is maid with Chick peas or garbanzo which will be smooth taste, and rich of fiber. The eggplant used in Baba Ghanoush is baked or traditionally is charted on the grill, the skin is removed and then puree. To me the eggplant taste Little bitter and peppery, if grilled the eggplant will absorb a smoky flavor. I like to suggest to try. It is a wonderful experience I do love eggplant in any form grilled and marinated in a sandwich, parmigiana or Baba Ghanoush as vegetable dip. Enjoy

Answer 3

It has the same texture when prepared like hummus, but the taste is totally different. More nutty flavor.
Eggplant fixed as lets say eggplant Parmesan has a yellow squash like flavor. Eggplant in curry takes on the curry taste with a rich creamy bite.

Answer 4

Hard to describe. Eggplant does not taste like squash although the texture is like really stringy squash. Eggplant is blander and easily takes on the flavour of what you add to it. Sometimes B.G has yogurt added for a sour flavour and for creaminess. Overall, hummus has a smoother texture.

Answer 5

Baba Ghanoush tastes smoky because the eggplant was grilled.

Answer 6

Roasted eggplant is delicious, I love baba ghanoush.
I prefer it to hummus actually.

just try it!
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Interseting article...

I love the smokiness of baba ghanouj, an eggplant puree of Middle Eastern origins. Roasted for about an hour, the flesh practically melts and feels like a hushed whisper on the tongue.

A few tablespoons of tahini paste, made from ground sesame seeds, brings a layer of nutty richness to the mix. The juice of a lemon brings the puree out of a lazy languor, with tart brightness that keeps the equation balanced.

At this time of year, eggplants of all shapes and sizes emerge for their last hurrah. Although all are worth exploration, the most baba ghanouj-friendly are of the larger, dark purple varieties - either "globe" or "Italian" - which have a higher flesh-skin ratio.

Baba Ghanouj
Adapted from "Lebanese Cuisine" by Madelain Farah

Ingredients:

1 large eggplant (Western, "globe" variety or Italian works here)
Olive oil to taste
1-2 cloves garlic, chopped
1/2 teaspoon salt, plus more to taste
3-4 tablespoons tahini paste
1/4cup water
1/4-1/2 cup lemon juice, to taste
optional garnish: chopped parsley, pomegranate seeds

Method:

Preheat oven to 375 degrees. Slice eggplant in half, lengthwise, and place on a baking sheet. Roast until flesh is extremely tender and thoroughly cooked, about 1 hour. Brush olive oil on top of eggplant halves if flesh appears to drying out. Remove from oven and allow to cool slightly. Drain off any resulting liquid.

With a teaspoon, scoop out flesh and place into the bowl of a food processor. Add garlic and salt, and puree gradually, using pulse setting. Add tahini and pulse. Finally add water and lemon juice, and pulse-puree. Taste for salt and tartness, and adjust accordingly.

Answer 7

I agree....if you like hummus you will like baba ghanoush...it's creamier...smoother

Answer 8

It is yummy! Try it! I think you will enjoy it :]