Roasted Eggplant Hummus

Roasted Eggplant Hummus

Roasted Eggplant Hummus

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • Middle Eastern
  • antipasti
  • condiment
  • starter
  • snack
  • appetizer
  • dip
  • antipasto
  • hor d'oeuvre
  • spread
Comments
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.

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