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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A delicious combination of Baba Ganoush and Hummus from Cooking Light magazine. It's quick and easy to prepare and is good as a dip with toasted pita and/or crudites, spread on pita as a sandwich base or almost any other way you can think of to use it. When I serve it as a dip, I always pour a layer of EVOO on top. Ingredients:
1 large eggplant |
3 tablespoons tahini |
1/8 teaspoon ground red pepper |
1 1/2 teaspoons ground cumin |
1 teaspoon ground coriander |
3/4 teaspoon salt |
2 garlic cloves, chopped |
1 (15 ounce) can chickpeas, rinsed and drained |
Directions:
1. Preheat oven to 375°F.
2. Pierce eggplant with a fork.
3. Place eggplant on a jelly roll pan.
4. Bake for 30 minutes or until tender.
5. Cool and peel; discard skin.
6. Combine eggplant and remaining ingredients in a food processor; process until smooth.
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