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Baba Gha-Hummus

Photo: Karry Hosford
Yield 2 cups (serving size: 1/4 cup)
"I came up with this recipe because I had an eggplant I wanted to use. I noticed, when looking at my favorite recipes for hummus and baba ghanoush, that they were quite similar, so I combined the two, making a large amount of dip with half the work. I make this dish for parties. Leftovers are great for snacks and sandwiches (especially served in a pita with lettuce and roasted peppers)." --CL Reader

Ingredients

  • 1 large eggplant
  • 3 tablespoons tahini (sesame-seed paste)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

Nutrition Information

  • calories 114
  • caloriesfromfat 30 %
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 1.3 g
  • polyfat 1.6 g
  • protein 4.3 g
  • carbohydrate 17.3 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 368 mg
  • calcium 51 mg

How to Make It

  1. Preheat oven to 375°.

  2. Pierce eggplant with a fork. Place eggplant on a jelly roll pan. Bake at 375° for 30 minutes or until tender. Cool and peel; discard skin.

  3. Combine eggplant, tahini, and remaining ingredients in a food processor; process until smooth.