"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
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
How to Make It
Preheat oven to 375°.
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.
Combine eggplant, tahini, and remaining ingredients in a food processor; process until smooth.
Giving a quantity such as small, medium, or large is really not very helpful because it is subjective. Also, there are many varieties of eggplant available so this further confuses the amount to use. Please add a weight for the eggplant.
This was delicious and a great use for eggplant. I cooked the eggplant on the grill to get a smoky flavor, added the juice of a whole lemon instead of half, and added a bit more salt. Even my anti-eggplant husband loved this!
Disappointingly bland! Wish I had read other reviewers suggestions here first, as now I definitely realize I needed to add lots of fresh lemon juice, and extra salt - I also love the idea to drizzle with olive oil just before serving. I can imagine those tweaks would make this much better. Served as a dip with raw veggies.
Wow, I just made this and well on my way to eating it all! This is the best hummus recipe I have ever made. I like the addition of eggplant because it is a way to use some extra vegetables. I added a little lemon juice like others recommended, and because that is how I usually make hummus. My food processor seemed to need the little extra liquid to make it the right consistency. Highly recommended, will be on my regularly made list.
This is one of my stand-bys. When I take it to a party, there is always at least one person who goes crazy over it. After reading the reviews, I might try it with lemon, but I like it just as it is. I also like to serve it warm or slightly warm if it's fresh, but it's good cold too.
Very flavorful, but a bit tricky to get the proportions of the ingredients just right. The recipe calls for a large eggplant, but that's pretty vague. I bought a really big eggplant, but then decided it was way too much. If you don't use enough eggplant, it just tastes like hummus. If you use too much, the dip tastes too bitter. The other flavorings were very strong, particularly the raw garlic. Also, the dip turns an unattractive brownish gray color if refrigerated.
Have been told by someone this was the best hummus they have ever tasted! Both times I brought it to a gathering, I had multiple people ask for the recipe. A big hit!
The only thing I added was a bit more cumin and a touch of salt, but always taste before adding b/c it could already be perfect for your liking. Once complete, I topped with a bit of olive oil and a sprinkling of red pepper, mostly for presentation. Serve with veggies, pitas or some other yummy bread.
I have not yet had leftovers to worry about! Yum!
I made this for a gathering and liked it quit a bit. The dip is lighter than hummus, yet more substantial than baba ganoush. The only thing we needed to add was the juice of 1/2 a lemon and a tad more salt (then again, we had a really BIG eggplant.) But when we tasted it as written, it tasted sorta flat so we felt the citrus was necessary. But don't take my word for it...the 15 guests at the party wolfed it down with blanched vegetables, crackers and pita chips.
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