Smoky roasted eggplant Hoummus
- Minutes to Prepare:
- Number of Servings: 14
Ingredients
1 large eggplant, roasted, (about 2 cups)1 can chickpeas, drained, juice reserved4-6 cloves garlic5 Tbs tahini4 ounces lemon juice (preferably fresh)2 tsp fresh ginger root1 fresh jalapeno pepper (use less to taste)1 tsp cumin, ground1 tsp turmeric1 tsp sea salt1 tsp fresh ground black pepper
This makes 14 generous 1/4 cup servings.
1. Roast the eggplant on the grill.
(this is not included in prep time, but here's the instructions if you need them. You'll need 30 minutes to roast and a couple hours to cool before peeling) To do this, wash, cut off stem and pierce the skin with fork all along the length to keep it from bursting. On med-high flame, set eggplant directly on grill, turning every 7 minutes or so, for about 30 minutes until the skin is charred. Set aside to cool, then peel away charred skin, saving the flesh ( a few flecks of skin will add more smoky flavor and are okay). Chill up to overnight, covered.
2. Mince the garlic and jalapeno pepper (wear plastic gloves for safety). Remove seeds and membrane from the pepper to reduce the heat, if desired. Set aside.
3. Add the chilled roasted eggplant, tahini, lemon juice in food processor, pulse till it's an even consistency--about 1 minute.
4. Add spices and grated ginger root paste, continue to process another 30 to 60 seconds to get them fully incorporated. Scrape down sides with spatula if needed.
5. Add drained garbanzo beans and continue pulsing on low speed until an even paste like consistency is achieved. Use reserved liquid from the beans or a little extra tahini or lemon juice until you get a consistency you like, something akin to peanut butter is optimal for dipping and using in sandwiches.
4. Add jalapeno a bit at a time, thoroughly blending about 20 seconds each time to get it fully dispersed, and taste for heat. Add more or less to suit you. Adjust the seasonings if needed.
5. Let chill to blend for about an hour before serving. Taste before using and add more spices if desired, since this tends to mellow a bit after a couple days of being stored.
Number of Servings: 14
Recipe submitted by SparkPeople user CCKELLY3.
1. Roast the eggplant on the grill.
(this is not included in prep time, but here's the instructions if you need them. You'll need 30 minutes to roast and a couple hours to cool before peeling) To do this, wash, cut off stem and pierce the skin with fork all along the length to keep it from bursting. On med-high flame, set eggplant directly on grill, turning every 7 minutes or so, for about 30 minutes until the skin is charred. Set aside to cool, then peel away charred skin, saving the flesh ( a few flecks of skin will add more smoky flavor and are okay). Chill up to overnight, covered.
2. Mince the garlic and jalapeno pepper (wear plastic gloves for safety). Remove seeds and membrane from the pepper to reduce the heat, if desired. Set aside.
3. Add the chilled roasted eggplant, tahini, lemon juice in food processor, pulse till it's an even consistency--about 1 minute.
4. Add spices and grated ginger root paste, continue to process another 30 to 60 seconds to get them fully incorporated. Scrape down sides with spatula if needed.
5. Add drained garbanzo beans and continue pulsing on low speed until an even paste like consistency is achieved. Use reserved liquid from the beans or a little extra tahini or lemon juice until you get a consistency you like, something akin to peanut butter is optimal for dipping and using in sandwiches.
4. Add jalapeno a bit at a time, thoroughly blending about 20 seconds each time to get it fully dispersed, and taste for heat. Add more or less to suit you. Adjust the seasonings if needed.
5. Let chill to blend for about an hour before serving. Taste before using and add more spices if desired, since this tends to mellow a bit after a couple days of being stored.
Number of Servings: 14
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 73.5
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 284.6 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.1 g
- Protein: 2.5 g
Member Reviews
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JODIMEISNER
very good! concerned about portions, mine made no where close to 14 1/4 cup servings, about 8 1/4 cup servings, so the calories are probably higher (or my large eggplant was very small) - 8/31/11
Reply from CCKELLY3 (8/31/11)
thanks for the info- looking at this, I'll have to try making it again and let you know. I get my veggies from a farmer's market &^ they're usually gigantic compared to grocery store produce, so maybe that's it, or somehow I entered it wrong. I'll look into it, thanks for the input.