Eggplant Hummus

Eggplant Hummus created by flower7

This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed.

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Hanna Louise
Contributor
@Hanna Louise
Contributor
"This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed."

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  1. Emily P.
    very good. i added roasted garlic, bell pepper and onion and also lemon zest and a few jalapeños for heat and it is great. love it with veggies.
  2. SarasotaCook
    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
  3. flower7
    Eggplant Hummus Created by flower7
  4. flower7
    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!
  5. Hanna Louise
    Eggplant Hummus Created by Hanna Louise
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