Roasted Eggplant Hummus
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 Japanese eggplants
  • 3 cloves garlic, cut into slivers
  • 1½ cups cooked garbanzo beans or 1 – 15 oz. can, drained
  • ⅓ cup olive oil
  • ¼ cup tahini sauce
  • ¼ teaspoon each of pepper, cumin, ground coriander. onion powder
  • ⅛ teaspoon salt
Directions
  1. Preheat oven to 450 degrees. Place eggplants in a greased baking dish. Make slits in the eggplants and insert the garlic slivers. Bake for 20 – 25 minutes or until the eggplants are soft.
  2. In the bowl of a food processor, beans, tahini, and spices. Pulse until the mixture is coarsely chopped. Add ⅓ cup of olive oil and blend until the mixture is creamy.
  3. Slice the eggplants in half and scoop out the eggplant and garlic. Add it to the bean mixture. Blend until creamy.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=421