Baba Gha-Hummus

"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)

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

Preheat oven to 375°.

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.

Nutritional Information

Calories:

114 (30% from fat)

Fat:

3.8g (sat 0.5g,mono 1.3g,poly 1.6g)

Protein:

4.3g

Carbohydrate:

17.3g

Fiber:

5g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

368mg

Calcium:

51mg