Roasted Eggplant Hummus

By GuidingVegan

Ingredients

• 1 medium-sized Italian eggplant, sliced in half lengthwise
• 2 cups cooked chickpeas, if from the can rinsed and drained
• 1/3 cup tahini
• 1/4 cup water
• 2 Tablespoons fresh lemon juice
• 1 teaspoon fresh lemon zest
• 3 cloves of garlic, chopped
• 1/3 cup loosely packed fresh parsley, tough stems removed
• 1/8-1/4 teaspoon ground cumin (add more or less depending on spice preference)
• 2 Tablespoons olive oil + more for serving
• salt and pepper to taste

Details

Servings 6
Adapted from dishingupthedirt.com

Preparation

Step 1

Preheat the oven to 425 degrees. Place the eggplant slices cut side down on a prepared baking sheet and roast until fork tender and slightly charred on the skins. Anywhere from 30 -45 minutes. Start checking eggplant after about 25 minutes. Remove from the oven and let it slightly cool. Scoop out the eggplant flesh and place in the bowl of a food processor. Add the rest of the ingredients and whirl away until smooth and well combined. You may have to stop the processor a few times to scrape down the sides. Taste test and adjust seasonings as necessary. If the mixture is too thick add a little more oil or water. Season to taste with plenty of salt and pepper. Store in an airtight container in the fridge for up to 7 days.