Roasted Eggplant Humus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* 2 cans chickpeas, drained and rinsed * 1 eggplant * 3 tablespoons of tahini * 3 tablespoon fresh lemon juice * ½ cup olive oil * 3/4 teaspoon cumin * 3 clove of garlic, crushed
Wash and dry eggplant. Remove the stem and cut the eggplant in round pieces about 1/8” thick ( about 1 cup). Rub olive oil and lightly salt each eggplant round and place in oven under broiler for three minutes each side. Watch closely so that the eggplant does not burn.
In a blender or food processor, blend the chickpeas. Add eggplant, the rest of the olive oil, tahini, lemon juice, garlic, cumin, until the ingredients form a paste-like consistency. Pour the mixture into a large bowl.
Makes 12 1/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUSYSULLIVAN.
In a blender or food processor, blend the chickpeas. Add eggplant, the rest of the olive oil, tahini, lemon juice, garlic, cumin, until the ingredients form a paste-like consistency. Pour the mixture into a large bowl.
Makes 12 1/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUSYSULLIVAN.
Nutritional Info Amount Per Serving
- Calories: 183.2
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 9.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 4.5 g
- Protein: 4.7 g
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