Eggplant Hummus PRINT
- YIELD: 4 servings
- PREP TIME: 10 min
- COOK TIME: 45 min
Delicious, hearty, healthy, and sure to please the toughest crowd!
|1||medium eggplant, cut in half|
|1||cup cooked or canned garbanzo beans (chickpeas), low or no salt, drained|
|4||tablespoons raw unhulled sesame seeds|
|2||tablespoons fresh lemon juice|
|1||tablespoon dried minced onions|
|4||cloves garlic, finely chopped|
|dash paprika and/or dried parsley for garnish (optional)|
Bake eggplant at 350 degrees for 45 minutes. Let cool, remove skin & discard.
Blend all ingredients, including baked, peeled eggplant, in a food processor or high powered blender until smooth and creamy.
Serve with assorted raw vegetables.
Substitute a bag of frozen artichoke hearts (cooked) for the eggplant and used a whole can of beans (beans and liquid)
Substitute cooked cauliflower or broccoli for eggplant
Roast the garlic along with the eggplant, add a tsp of Penzey’s Turkish seasoning and a pinch of smoked paprika.