January 30, 2010 | Suanne | Comments 1
How To Make Baba Gha-Hummus
When I asked Minoo about the origin of this dish, she told me it’s a combination of Persian’s Baba Ganouj (an eggplant dip) and Greek Hummus, hence the name Baba Gha-Hummus.
Minoo is not sure of the source of this recipe as she has a huge repertoire of recipes collection.
Prep time: 45 mins; Yield: 3 cups
Ingredients
- 1 large eggplant
- 3 tablespoons tahini (sesame-seed paste)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, chopped
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
Instructions
 Preheat the oven to 375F. Pierce the eggplant with a fork. Place the eggplant on a baking sheet and bake for 30 minutes or until tender. Cook and peel; discard the skin. |
 Measure all ingredients into a bowl. |
 Process the ingredients in a food processor until smooth, adding olive oil if needed. |
 Minoo served the Baba Gha-Hummus with Lavash. It’s a kind of cracker bread which is now available in the crackers aisle in groceries stores. Lavash is originally a soft thin Armenian bread. |
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[...] Minoo also prepared some Baba Gha-Hummus for making Baba Gha-Hummus Sandwiches for the South Arm Christmas Craft Fair fund raising. Minoo was given a lot of ready made hummus and all she did was to roast some eggplant to make Baba Gha-Hummus. If you’ll like to make Baba Gha-Hummus from scratch, here is the recipe. [...]