Chummus Ganoush

Get more flavor for less work! Make and serve two dips at once with this Hummus Ganuosh.

In our Condiments & Dips section, you’ll find plenty of options to pair with your challah or sourdough. Somehow, this has turned into an entire course on its own!

Browse all our dips here!

My personal go-to dips that I make every single week? Tomato (without the cilantro!) , Chummus, garlic confit, and a few others that I either make or buy to round out the selection.

Since I’m always looking for ways to streamline my cooking while still maximizing variety, I came up with this little trick: make one batch, and get two dips. (No washing anything between!)

1 can of Goya chick peas - drained - 2 cloves garlic, salt and cumin in the bowl of a braun food processor with the s blade. Empty can of Goya chick peas nearby.

Here’s how it works:

Homemade chummus in the bowl of a braun food processor with the s blade.

Make a batch of your favorite chummus.

Homemade chummus in an 8 oz. plastic deli container.

Remove half and set it aside.

Removing half a cup from a jar of Galil fire roasted grilled eggplant.

To the remaining half, add ½ cup roasted eggplant.

Half a cup of Galil fire roasted grilled eggplant in the bowl of a braun food processor - with the s blade and a spatula - with homemade chummus. Galil jar nearby.

Add ¼ teaspoon cumin and some salt. Give it a quick whirl in the food processor.

Galil grilled eggplant, 16 oz plastic deli container with Chummus Ganush, 8 oz container with chummus, sesame tahini and an empty can of Goya chick peas.

And just like that—two dips, no extra effort.

We used jarred roasted eggplant—the same one we used for the shortcut eggplant carpaccio (perfect for the Shabbos meal) and the feta eggplant carpaccio (my favorite brunch or Shalosh Seudos addition).

Of course, you can also roast your own eggplant with the best way to roast eggplant!