Baba Gha-Hummus

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: 40 mins
• Yields: 2 cups

Ingredients

• 1  large eggplant
• 3  tablespoons tahini
• 1⁄8 teaspoon  ground red pepper
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon ground coriander
• 3⁄4 teaspoon salt
• 2  garlic cloves, chopped
• 1 (15 ounce) 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.