Prep 15 mins
Cook 1 hr
I started eating this stuff after a great pita sandwich at the Pita Pit. I make mine with more garlic (cuz I don't have to suit everyone's taste, like a restaurant!). NOTE: the garbanzo's may offend a baba purist, but make for a stiffer spread and a different taste - try both ways and enjoy!
- Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
- Scoop the flesh out (everything but the skin), and add it to the food processor.
- Add the other ingredients, and pulse until smooth.
- Serve in a pita, or as a dip.
- Note: this can be made without the garbanzos, but I like the flavor and texture they add.
- You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!
The 5 stars are for my slightly modified version.... I didn't have any 'bonzo beans, nor did I have chick peas, nor ceci.... but wanted to try adding beans, so I used a can of white kidney beans, and it came out great. Also, I cooked my eggplant in the oven, but under the broiler, until the skin was getting a bit crusty. Added a pinch of red chili pepper for some bite, and used fresh parsley. Mixed it with a potato masher, not food processor, so it was slightly lumpy, which I prefer.
Excellent. I subbed almond butter and a bit of toasted sesame oil and some ground toasted sesame seeds for the tahini (I think any nut butter would do fine, but almond butter is a pretty good sub since it's so mild). Also, added a touch of sriracha hot sauce. Tasted just like a restaurant, so I'm sold on it! I left out the garbanzos.
So yummy! You really could do so much with this by adding different spices, but I just went with it as it is for the first time and I love it!!