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.

Process all 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.