Recipe by Special Ed
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!
Top Review by TreeDoctor
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.
- 1 large eggplant, roasted
- 1 (14 ounce) can garbanzo beans, rinsed (optional)
- 2 -3 garlic cloves, minced
- 2 -3 tablespoons lemon juice (1 medium lemon)
- 3 tablespoons tahini
- 1 teaspoon salt
- 1⁄4 cup olive oil
- 2 tablespoons dried parsley
Directions See How It's Made
- Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
- Scoop the flesh out (everything but the skin), and add it to the food processor.
- Add the other ingredients, and pulse until smooth.
- Serve in a pita, or as a dip.
- Note: this can be made without the garbanzos, but I like the flavor and texture they add.
- 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!