Combine the flavors of two popular Middle Eastern dips (baba ghanouj and hummus) in this tasty purée. Serve as a dip for raw veggies or spread on whole grain crackers.
Special Diets:
Ingredients
Method
Preheat the oven to 450°F. Place eggplants cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, about 40 to 45 minutes.
When cool enough to handle, scoop eggplant pulp into a food processor; discard skin.
Add garbanzo beans, parsley, red peppers, tahini, lemon juice and garlic.
Process until smooth.
Transfer to a serving bowl and garnish with parsley.
Nutritional Info
Serving Size
about 1/4 cup
Calories
55
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.