Baba Gha-Hummus

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 30%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 4.3g
  • Carbohydrate: 17.3g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 368mg
  • Calcium: 51mg

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

  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.
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