Eggplant Hummus
photo by flower7
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
2-3 cups hummus
- Serves:
- 10-12
ingredients
- 1 large eggplant
- 4 large garlic cloves (or more... I don't think you can add too much garlic)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon water
- 3 tablespoons tahini
- 1⁄4 teaspoon cumin
- 1 teaspoon salt
directions
- Pre-heat the oven to 400°F.
- Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
- If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
- Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
- If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.
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Reviews
-
Made for PAC 2010. Excellent. I made the whole recipe as I gave the leftovers to my friend who was traveling back to the east coast of FL tonight. We had it for a late lunch/early dinner, but he will be in a hotel room tonight before flying home tomorrow so I thought he may want a snack. No complaints. Turned out great. When mixing blending the eggplant I used just a tablespoon or so of vegetable broth. I had some open in the fridge so it worked fine. I did drizzle with some good olive oil at the end and also garnished with toasted pine nuts and paprika and a teaspoon of fresh chopped basil. It looked pretty. Sorry, I'm not a picture taker, my apologies. A a nice simple dip. Served with pitas, some fresh, some toasted for a mix and some triscuits I happen to have on hand. Tasty tasty! Thx for sharing and very easy. Kim
-
This is very good! I halved the recipe and used one 9.5 oz graffiti eggplant and a 7.75 oz can of chickpeas. I accidentally added more lemon juice but I think I would like even more than the extra 1.5 tsp I added. Otherwise, I thought this was great! I did add a drizzle (maybe 1-2 tsp) of olive oil to help thin out a little (as well as a little drizzle on top!) Thanks for sharing your recipe!
RECIPE SUBMITTED BY
I'm a student living in California who loves experimenting with cooking tasty, healthy vegan food.