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
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.