Roasted Eggplant Hummus
By: Jennifer
Published: Wednesday, August 24, 2011 - 10:06am

Ingredients




1 pound eggplant cut in to large cubes
¼ cup extra virgin olive oil, divided
½ teaspoon salt
¼ teaspoon pepper
1 15.5oz can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons tahini
1 garlic clove
2 tablespoons fresh lemon juice

Preparation

1 Preheat oven to 425 degrees. 2 On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer. 3 Roast for 18-20 minutes. 4 Remove from oven and set aside. 5 In food processor combine, chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times. 6 Add eggplant and blend on highest level until desired consistency. 7 Store in air tight containers in the refrigerator.

About

Creamy hummus combined with roasted eggplant make this a simple dip to serve with pita chips, tortillas or carrots.