Roasted Eggplant Hummus

Roasted Eggplant Hummus

Having many green thumbs in your family means occasionally having to come up with creative ways to use fresh produce.  This was the case this past summer with a seemingly endless supply of eggplants from my parent’s garden. I used this opportunity to make baba ghanoush, a roasted eggplant dip, which just so happens to be one of my favourite dips.  As I was browsing through recipes I realized how the ingredients in baba ghanoush were almost identical to those in hummus, so combining the two just made perfect sense!

The result is a deliciously creamy dip, with just a hint of smokiness from the roasted eggplant, and a nice kick from the garlic and fresh lemon.  The roasted eggplant serves two purposes: one to add extra vegetables into your diet (always a bonus!), and two it adds extra moisture so you don’t have to use a ton of excess oil.  You can find tahini, or sesame paste, in most super market alongside other nut and seed butters.

This dip is great served with whole-wheat pita, tortilla chips, cut up vegetables or as a substitute for mayo in sandwiches or wraps.

Roasted Eggplant Hummus
Serves 12
Makes 3 cups of hummus, serving size based on 1/4 cup serving
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
120 calories
15 g
0 g
6 g
4 g
1 g
190 g
99 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
190g
Servings
12
Amount Per Serving
Calories 120
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 99mg
4%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
16%
Sugars 3g
Protein 4g
Vitamin A
3%
Vitamin C
16%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 globe eggplants, or 4 Japanese eggplants.
  2. 2 lemons, juiced
  3. ¼ cup tahini
  4. 2 cloves garlic
  5. 1 19oz (540ml) can of chickpeas, drained and rinsed under water.
  6. 2 tablespoons olive oil, plus more for garnish
  7. Salt and pepper to taste
  8. Smoked paprika (optional garnish)
Instructions
  1. Roast the eggplants: using a fork pierce the eggplant a few times then place on a on tin-foil lined baking sheet.  Roast at 400F for 30-40 minutes, until insides are soft and the outer skin is slightly charred and wrinkled.
  2. One cooled, slice eggplants in half and scrap out inside, leaving the charred skins behind. Set aside
  3. Add the remaining ingredients, minus the eggplant, into your food processor and blend together.
  4. Next add the roasted eggplant and pulse a few times to combine.  This will yield a slightly chunky dip so if you prefer a more creamy consistency continue to blend.
  5. Season with a generous pinch of salt and pepper to taste. If needed you can add a tablespoon or two of water if the mixture seems dry.
  6. Transfer to a serving dish and refrigerate until ready to serve.
  7. Garnish with smoked paprika and a drizzle of good quality olive olive.
beta
calories
120
fat
6g
protein
4g
carbs
15g
more
BREAKING BLAND EATS http://breakingblandeats.com/
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