Some call it "Baba Ganoush"
Others say "Eggplant Hummus"
Whatever you call it... it is delicious!
Hummus is a middle-eastern food composed of chickpeas, or garbanzo beans, and tahini, a paste similar in texture to peanut butter that is made from sesame seeds. Hummus is typically eaten with pita or other flat bread.
Because both chickpeas and sesame seeds are wonderfully healthful, hummus is a nutritionist's delight. Chickpeas are a good source of protein, potassium and fiber. Sesame seeds are also a source of protein, along with vitamin E and a powerful antioxidant. So when you blend them together into hummus, you're really cooking!
1 large eggplant
1 can chickpeas, drained (garbanzo beans)*
3 cloves garlic
1/4 cup lemon juice
3 Tbsp tahini
1/4 cup olive oil
2 tbsp fresh chopped parsley (optional)
Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.
Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.
Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.
I am enjoying this dip for lunch today with Sugar Snap peas from our food share!
*I used dried chickpeas. I soaked the chickpeas for a couple of hours to softened them.