Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

"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

Recipe by Cooking Light May 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

114 calories; calories from fat 30%; fat 3.8g; saturated fat 0.5g; mono fat 1.3g; poly fat 1.6g; protein 4.3g; carbohydrates 17.3g; fiber 5g; iron 1.5mg; sodium 368mg; calcium 51mg.
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