Roasted Eggplant Hummus

Name: Roasted Eggplant Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 15 ½ oz Chickpeas (1 15.5oz can chickpeas (garbanzo beans), drained and rinsed); 3 lb Eggplant (3 pounds eggplant (about 3 medium)); ¼ cup Extra Virgin Olive Oil (¼ cup extra virgin olive oil, divided); 1 piece Garlic Clove (1 garlic clove); 2 tbsp Lemon Juice (2 tablespoons fresh lemon juice); 0 pieces Black Peppercorns (Freshly ground pepper to taste); ½ tsp Table Salt (1/2 teaspoon salt); 2 tbsp Tahini (2 tablespoons tahini)

30 minMiddle Eastern

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Preheat oven to 425 degrees.On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer.Roast for 18-20 minutes.
2Remove from oven and set aside.In food processor combine, chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times.
3Add eggplant and blend on highest level until desired consistency.Store in air tight containers in the refrigerator.