Hummusgirl's Blog

I must confess, I’m a little scared of eggplant and even more scared of tofu (although I do have a tofu cookbook, so I could learn to love…)  But I had baba ghanosh a couple weeks ago with a friend and felt like it was time to learn to love and make the stuff.  Luckily it has a lot of the same stuff as hummus like tahini, olive oil, and lemon juice so it didn’t feel too awkward. So anyway, I roasted the eggplants for about an hour and took out the insides and made it into a spread, aka, like my hummus. Although the trick to loviing baba ghanosh is adding plain yogurt to it because it definitely adds texture. 

I thought there had to be a correlation between hummus and baba ghanosh in terms of where it comes from and it is Arab, but according to my sources its highest producer is China!  But that can’t be true because wikipedia says that the Levant (this includes Lebanon, Syria, Jordan, and Iraq) has it all the time and Egypt, Turkey, Greece, and India also love it. 

It’s not like I’ve never had eggplant before. I make a mean pizza topping with eggplant, zucchini, onions, and peppers and once found out while making a wrap that eggplant soaks up a lot of olive oil and turns soggy very fast.  But making it instead of my trusted hummus?!?  And enjoying it more?!?  Ahhh, I don’t think it could happen. But having said that, I will open my refrigerator and have a taste of my tasty baba ghanosh before my Mom eats it all.