Zucchini Baba Ganoush Rajma Hummus
A Baba Ganoush is a Middle Eastern appetiser. Chef Vicky Ratnani gives it a desi twist by sneaking in the goodness of Rajma. Follow the easy steps mentioned in the recipe and you will be impressed with the end result. Read here for more such healthy cum desi recipes.
Chef Vicky Ratnani Zucchini Baba Ganoush Rajma Hummus Recipe

- 2

Cooking Time

-00-00 Min


- Medium

Preparation Time

- 25 Min


  • FOR For the Zucchini Baba Ganoush
  • 1 brinjal
  • 1 zucchini
  • 2 to 3 tbsp curd
  • 1 tsp lemon juice
  • 1 roasted pod herb garlic
  • 1 tsp Sumac powder
  • ½ tsp paprika powder
  • 2 to 4 tbsp olive oil
  • salt, to taste
  • FOR For the Rajma Hummus
  • 200 gm kidney beans, boiled
  • 100 gm chickpeas, boiled
  • 2 to 3 tbsp tahini paste
  • ½ tsp lime juice
  • Yoghurt
  • A few garlic flakes, roasted
  • 1 tsp Sumac powder
  • a handful of coriander leaves
  • Olive oil, as required
  • Cracked black pepper
  • salt, to taste
  • FOR Garnish
  • Zucchini slices
  • Pomegranate seeds
  • Cracked black pepper
  • Sumac powder
  • Olive oil
  • Mint leaves
  • kidney beans, boiled
  • chickpeas, boiled
  • Paprika
  • Pita bread


  1. 1

    Mix brinjal and zucchini with salt pepper and olive oil.
  2. 2

    Bake it in a pre heated oven for 25 to 30 minutes.
  3. 3

    Peel off the baked zucchini.
  4. 4

    Place the inside part in a bowl.
  5. 5

    Scoop out the brinjal too.
  6. 6

    Put this scooped zucchini and brinjal in a blender.
  7. 7

    Add some salt cracked black pepper, a little curd, lemon juice, herb roasted garlic, sumac, paprika powder and olive oil.
  8. 8

    Blend these well.
  9. 9

    Transfer the contents to a bowl and place it in a refrigerator.
  10. 10

    For the Rajma Hummus, place boiled kidney beans in a blender.
  11. 11

    Add boiled chickpeas tahini paste, a little lemon juice, curd, some roasted garlic, sumac powder, salt, cracked black pepper and coriander leaves.
  12. 12

    Grind these with a little olive oil.
  13. 13

    The hummus is ready.
  14. 14

    Take out the zucchini ganoush from the refrigerator.
  15. 15

    Garnish it with zucchini slices, pomegranate seeds, cracked black pepper, sumac powder, olive oil and mint leaves.
  16. 16

    Garnish the hummus with boiled kidney beans and chickpeas and paprika.
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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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