When I was at Trader Joe’s last week I noticed that they sold eggplant hummus. I just happened to have excess eggplant from my garden and this seemed like a delicious way to use it up. I picked up some tahini sauce and decided to try my hand at making homemade roasted eggplant hummus.
I placed garlic cloves inside the eggplant when I roasted it. Then I added the roasted eggplant to cooked garbanzo beans to make the hummus. I was pleased with the results, though I must admit that I can’t really tell that there is eggplant in the dip.
- 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
- 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.
- 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.
- Slice the eggplants in half and scoop out the eggplant and garlic. Add it to the bean mixture. Blend until creamy.
I serve hummus with crackers and sliced vegetables. If I have any leftover, I am going to make The Mommy Bowl’s easy 2 ingredient Hummus Crackers.
More Healthy Appetizers:
Do you have a favorite veggie dip?