This is a dilemma we’ve encountered many times. You’re out at a Mediterranean restaurant and you’re ordering so much delicious food and you’ve got to decide: Do you want hummus or baba ghanoush for dipping?
At home, with this recipe, you don’t have to make that choice.
This dish is the perfect combo of the two delicious, healthy dips. You get both the chickpeas and the eggplant and all of the amazing spices that generally overlap in the two, anyway.
Just don’t go too overboard on the pita, okay?
INGREDIENTS
- 1 large eggplant
- 3 tablespoons tahini
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoons salt
- 1/8 teaspoon ground red pepper
- 3 garlic cloves, chopped
- 1 15 ounce can chickpeas, rinsed and drained
DIRECTIONS
- Preheat oven to 375 F.
- Pierce eggplant with a fork and place on a jelly roll pan. Bake for 30 minutes or until tender. Cool and peel; discard skin.
- Combine eggplant, tahini, and remaining ingredients in a food processor. Process until smooth.
WHY WE LOVE THIS RECIPE
Plant protein-rich chickpeas meet eggplant in this versatile dip. Serve it at a party with veggies for dipping or use it instead of high-fat dressing on a salad or mayonnaise on a sandwich. It’s even good right off of the spoon.
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