Eggplant Hummus

Eggplant Hummus

• Servings: 4
• Time: 45 mins
• Difficulty: Easy
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Great variation on a typical hummus recipe, similar to baba ghanoush

Appetizer

Ingredients

• 1 large eggplant
• 1 to 2 cloves garlic, sliced
• 2 to 3 tbsp of tahini
• 2 to 3 tbsp fresh lemon juice of 1/2 to 1 lemon
• 2 to 3 tbsp of extra-virgin olive oil
• 1/2 teaspoon of salt

Directions

1. Roast the eggplant at 350 degrees for 40 minutes.
2. Scoop the inside out into a food processor.
3. Add in the rest of the ingredients and mix well.
4. Serve right away or let sit in refrigerator for an hour before serving.
5. Serve with vegetables or use as a dressing.
6. Store leftovers in refrigerator.

This is a great variation to your typical hummus recipe.  Eggplant is a nightshade, however, so if you are avoiding nightshades you can check out our other hummus recipe here which uses avocado as the base.  This recipe involves roasting the eggplant first for about 40 minutes, but it is well worth the wait! This dip is a wonderful way to get in your veggies during the day.  It also works well as a salad dressing variation on its own or adding in some balsamic vinegar.   Feel free to add any herbs or spices you would like such as cumin, chili powder, and/or cilantro.  There are many variations and names to this recipe such as baba ghanoush or mutabbal.

Gather Up:

• 1 large eggplant
• 1 to 2 cloves garlic, sliced
• 2 to 3 tbsp of tahini
• 2 to 3 tbsp fresh lemon juice of 1/2 to 1 lemon
• 2 to 3 tbsp of extra-virgin olive oil
• 1/2 teaspoon of salt

Roast the eggplant at 350 degrees for 40 minutes.  Scoop the inside out into a food processor.  Add in the rest of the ingredients and mix well.  Serve right away or let sit in refrigerator for an hour before serving.  Serve with vegetables or use as a dressing.  Store leftovers in refrigerator.