"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.