Baba ganoush is a Greek dip made from eggplant and is similar to hummus.  The swirl of roasted red peppers gives this dip incredible flavor.  Serve with pita chips.

David Bonom
Recipe by Cooking Light

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Recipe Summary

Yield:
12 servings (serving size: 1/2 cup dip and 3 pita wedges)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake at 375° for 45 minutes or until tender. Cut eggplants in half; scoop out pulp. Drain eggplant pulp in a colander for 30 minutes. Place pulp in a food processor; pulse 5 times. Add juice and next 5 ingredients (through garlic), and process until almost smooth. Remove from processor.

  • Combine sour cream and bell peppers in food processor, and process until smooth. Swirl bell pepper mixture into eggplant mixture, if desired. Serve with pita wedges.

Nutrition Facts

164 calories; calories from fat 27%; fat 5g; saturated fat 0.7g; mono fat 2.6g; poly fat 1.3g; protein 4.9g; carbohydrates 26.8g; fiber 0.9g; cholesterolmg; iron 0.9mg; sodium 337mg; calcium 50mg.