Baba Gha-Hummus

Baba Gha-Hummus Recipe
Photo: Karry Hosford
"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

Yield:

2 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

May 2002
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