Roasted Eggplant Hummus recipe
Roasted eggplant purees with chickpeas and Tahini for an ultra-luxurious hummus recipe. For another variation, add more olive oil to thin this out to an almost pourable consistency, and serve it tossed with vegetables and cooked pasta.
Ingredients List:
1 pound eggplant (about 1 large)
3 tablespoons olive oil, divided
1 teaspoon salt
1 cup cooked chickpeas
2 tablespoons fresh lemon juice
1 tablespoon Tahini
1 garlic clove
2 tablespoons chopped fresh parsley
Directions:
1. Preheat oven to 350°F. Cut eggplant in half lengthwise, rub lightly with 1 tablespoon olive oil, and sprinkle with salt. Place on baking sheet, cut side down, and bake until soft, about 90 minutes. Cool, scoop out flesh, and discard skins.
2. Place reserved eggplant flesh and remaining ingredients in food processor; puree until smooth. Serve.
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