Eggplant-Hummus Dip
![photo by loof751](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/47/70/25/picTMULR7.jpg)
photo by loof751
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png)
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
2 cups
ingredients
- 1 large eggplant
- 4 cups canned chick-peas, drained
- 4 garlic cloves, peeled
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon cayenne
- 1⁄2 teaspoon black pepper
- 1⁄2 cup parsley, minced
- salt
directions
- Preheat oven to 375 degrees F. Stab eggplant several times with a fork. Cook on a baking sheet for 45 minutes; cool completely, then remove peel.
- Combine eggplant, chickpeas, garlic, cumin, coriander, cayenne, black pepper, parsley and salt in food processor. Process until the consistency is smooth.
- Serve cold with toasted flat bread triangles or sliced pita bread.
Questions & Replies
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Reviews
-
We really loved this hummus! Your description of "warm spices" is perfect - great flavor with just the right amount of heat. I really liked the parsley as well. I thought my hummus was just a little pasty so I added a few drops of water. Served with baked pita chips and really enjoyed - thanks for sharing the recipe!
RECIPE SUBMITTED BY
DailyInspiration
United States