Total Time
40mins
Prep 10 mins
Cook 30 mins

A delicious combination of Baba Ganoush and Hummus from Cooking Light magazine. It's quick and easy to prepare and is good as a dip with toasted pita and/or crudites, spread on pita as a sandwich base or almost any other way you can think of to use it. When I serve it as a dip, I always pour a layer of EVOO on top.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Pierce eggplant with a fork.
  3. Place eggplant on a jelly roll pan.
  4. Bake for 30 minutes or until tender.
  5. Cool and peel; discard skin.
  6. Combine eggplant and remaining ingredients in a food processor; process until smooth.
Most Helpful

5 5

I've just made this, out of the Bestof Cooking Light 4 If it was not posted I would have posted it. Really good,