"I came up with this recipe because I had an eggplant I wanted to use,” said one Cooking Light reader. “I noticed, when looking
at my favorite recipes for hummus and baba ghanoush, that they were quite similar, so I combined the two, making a large amount
of dip with half the work. I make this dish for parties. Leftovers are great for snacks and sandwiches (especially served
in a pita with lettuce and roasted peppers)."
View Recipe: Baba Gha-Hummus