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Eggplant Hummus PRINT
- YIELD: 4 servings
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- PREP TIME: 10 min
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- COOK TIME: 45 min
Delicious, hearty, healthy, and sure to please the toughest crowd!
Ingredients
| 1 | medium eggplant, cut in half |
| 1 | cup cooked or canned garbanzo beans (chickpeas), low or no salt, drained |
| ⅓ | cup water |
| 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) |
Directions
Instructions:
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.
Alternatives:
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.
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