Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I started eating this stuff after a great pita sandwich at the Pita Pit. I make mine with more garlic (cuz I don't have to suit everyone's taste, like a restaurant!). NOTE: the garbanzo's may offend a baba purist, but make for a stiffer spread and a different taste - try both ways and enjoy!

Ingredients Nutrition


  1. Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
  2. Scoop the flesh out (everything but the skin), and add it to the food processor.
  3. Add the other ingredients, and pulse until smooth.
  4. Serve in a pita, or as a dip.
  5. Note: this can be made without the garbanzos, but I like the flavor and texture they add.
  6. You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!
Most Helpful

The 5 stars are for my slightly modified version.... I didn't have any 'bonzo beans, nor did I have chick peas, nor ceci.... but wanted to try adding beans, so I used a can of white kidney beans, and it came out great. Also, I cooked my eggplant in the oven, but under the broiler, until the skin was getting a bit crusty. Added a pinch of red chili pepper for some bite, and used fresh parsley. Mixed it with a potato masher, not food processor, so it was slightly lumpy, which I prefer.

TreeDoctor August 09, 2013

Excellent. I subbed almond butter and a bit of toasted sesame oil and some ground toasted sesame seeds for the tahini (I think any nut butter would do fine, but almond butter is a pretty good sub since it's so mild). Also, added a touch of sriracha hot sauce. Tasted just like a restaurant, so I'm sold on it! I left out the garbanzos.

Leb25 August 18, 2012

So yummy! You really could do so much with this by adding different spices, but I just went with it as it is for the first time and I love it!!

chefdar August 15, 2011