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


  • 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



Baba-Gha-Hummus-2-300x200Preheat 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.

Baba-Gha-Hummus-10-200x300Process all the ingredients in a food processor until smooth, adding olive oil if needed.
Baba-Gha-Hummus-12-200x300Minoo 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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