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

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

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

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