Roasted Eggplant Hummus
Ingredients
1 pound eggplant cut in to large cubes
¼ cup extra virgin olive oil, divided
½ teaspoon salt
¼ teaspoon pepper
1 15.5oz can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons tahini
1 garlic clove
2 tablespoons fresh lemon juice
Preparation
1
Preheat oven to 425 degrees.
2
On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer.
3
Roast for 18-20 minutes.
4
Remove from oven and set aside.
5
In food processor combine, chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times.
6
Add eggplant and blend on highest level until desired consistency.
7
Store in air tight containers in the refrigerator.
Tools
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About
Creamy hummus combined with roasted eggplant make this a simple dip to serve with pita chips, tortillas or carrots.
Yield:
6 servings
Added:
Wednesday, August 24, 2011 - 10:06am
