Roasted eggplant makes an interesting and flavorful hummus
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
1.5poundeggplantchopped (about 8 cups)
15ouncecan chickpeasrinsed & drained
1mediumlemonjuiced, about 1/4 cup
Preheat oven to 450*F. Line a baking sheet with parchment or foil (for easier clean up).
Toss chopped eggplant with 1 tablespoon of olive oil. Transfer to baking sheet, and roast for 25 minutes. Set aside to cool.
Add eggplant to the bowl of a food processor. Process until combined, about 30 seconds. Add chickpeas and process until pureed, about 1-2 minutes.
Add lemon juice, garlic, parsley, salt, and cayenne pepper. Process for about 30 seconds. Pour in remaining 2 tablespoons of olive oil and process until smooth. Taste and add additional seasonings if necessary. Serve with sliced veggies, crackers, or chips.
*Makes 2.5 cups
Recipe from Living Well Kitchen https://blog.memeinge.com/roasted-eggplant-hummus/