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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 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 |
Directions:
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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