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Eggplant-Hummus Dip/Spread

What you need: 

1 big eggplant
4 cups chickpeas, cooked
4 garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon black pepper
1/2 cup parsley, minced
salt, to taste

What you do: 

1. Preheat oven to 375 degrees F. Stab eggplant with fork, and bake for 45 minutes.
2. Take it out and let it cool. (I chop it up a bit so it cools faster.) Remove the peel from the eggplant.
3. Toss the eggplant, along with the other ingredients, into a food processor, and process until the consistency is smooth.
4. Add water, if needed to reach desired consistency. '

Preparation Time: 
Cooking Time: 


Very cool, almost like hummus and babba ghanoush all rolled into one. I may make this for the 4th of July cookout..


Very good, easy to make recipe.  I had two isssues which I concider my own fault.  I cooked my own chickpeas instead of using canned.  I tend to under salt things as I cook so I needed to add about 2 tsp. of salt to the end product.  Also I have found that when I cook my own beans, they seem to end up with a grainy texture but adding about 2-3 Tbs olive oil took care of that problem. 

I have promised my vegetarian daughter and omni son that I will keep hummus in the fridge and this will be added to the regular rotation of recipies.

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