Ingredients
-
1
-
3
-
1/8
-
1 1/2
-
1
-
3/4
-
2
-
1
-
-
-
-
-
-
-
Directions
Baba Gha-Hummus, A delicious combination of Baba Ganoush and Hummus from Cooking Light magazine It’s quick and easy to prepare and is good as a dip with toasted pita and/or crudites, spread on pita as a sandwich base or almost any other way you can think of to use it When I serve it as a dip, I always pour a layer of EVOO on top , I’ve just made this, out of the Bestof Cooking Light 4 If it was not posted I would have posted it Really good, , A delicious combination of Baba Ganoush and Hummus from Cooking Light magazine It’s quick and easy to prepare and is good as a dip with toasted pita and/or crudites, spread on pita as a sandwich base or almost any other way you can think of to use it When I serve it as a dip, I always pour a layer of EVOO on top
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Pierce Eggplant With a Fork. |
|
3
Done
|
Place Eggplant on a Jelly Roll Pan. |
|
4
Done
|
Bake For 30 Minutes or Until Tender. |
|
5
Done
|
Cool and Peel; Discard Skin. |
|
6
Done
|
Combine Eggplant and Remaining Ingredients in a Food Processor; Process Until Smooth. |
