Baba Gha-Hummus

Submitted by nenejkmd

"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."

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 2 cups

ingredients

• 1 large eggplant
• 44.37 ml tahini
• 0.61 ml ground red pepper
• 7.39 ml ground cumin
• 4.92 ml ground coriander
• 3.69 ml salt
• 2 garlic cloves, chopped
• 425.24 g can chickpeas, rinsed and drained

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.

Reviews

[Dianna W.]

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