Roasted Eggplant Hummus
Servings: 8
Ingredients
- 3 Japanese eggplants
- 3 cloves garlic cut into slivers
- 1 1/2 cups cooked garbanzo beans or 1 – 15 oz. can drained
- 1/3 cup olive oil
- 1/4 cup tahini sauce
- 1/4 teaspoon each of pepper cumin, ground coriander. onion powder
- 1/8 teaspoon salt
Instructions
- 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 1/3 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.