Roasted Eggplant Hummus
You can never have too many middl eastern recipes, so give Roasted Eggplant Hummus a try.
- Servings: 6
- Total cooking time:
Ingredients:
- 1 15.5oz can chickpeas (garbanzo beans), drained and rinsed
- 3 pounds eggplant (about 3 medium)
- ¼ cup extra virgin olive oil, divided
- 1 garlic clove
- 2 tablespoons fresh lemon juice
- Freshly ground pepper to taste
- 1/2 teaspoon salt
- 2 tablespoons tahini
Instructions:
- Preheat oven to 425 degrees.On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer.Roast for 18-20 minutes.
- Remove from oven and set aside.In food processor combine, chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times.
- Add eggplant and blend on highest level until desired consistency.Store in air tight containers in the refrigerator.
