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Snack Time! Hummus With Roasted Eggplant

Ingredients
Roasted eggplant & garlic
  Eggplant 1 Small, roast
  Garlic bulb 1 , roast
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Kosher salt To Taste
  Black pepper To Taste
For the hummus:
  Garbanzo beans canned 15 Ounce
  Tahini sauce 3 Tablespoon (Ground Sesame Seed Paste)
  Greek yogurt 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  All purpose seasoning 1 Teaspoon (Grand Diamond)
  Pita chips 100 Gram
  Pita bread 4
Directions

GETTING READY
1. Preheat oven to 425 degrees.
2. Line a baking pan with aluminum foil and spray a thin coating of cooking spray.

MAKING
3. Drain and rinse the garbanzo beans. Place the beans, tahini sauce, greek yogurt, olive oil, Grand Diamond All Purpose Seasoning, salt and pepper in a food processor and blend to the desired consistency.
4. Add the eggplant and 2 to 3 cloves of the garlic and pulse 5 to 6 times.
5. Cut the eggplant in half. Brush the eggplant both halves with 2 to 3 tablespoons of olive oil and sprinkle with salt and pepper.
6. Cut the garlic bulb in halves and place the garlic halves in the center of the foil, drizzle 2-3 tablespoon of extra virgin olive oil over the sliced bulb.
7. Cover the garlic and place on the baking pan with the eggplant.
8. Bake the eggplant along with the garlic, with the cut-side down in the preheat oven for 35-40 minutes.
9. Allow the eggplant to continue cooking. Once done, set the garlic and eggplant aside to cool.

SERVING
10. Serve with pita chips or warm pita bread along with some roasted vegetables.

Things You Will Need
Food processor
baking sheet
oven

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Snack
Taste: 
Savory
Method: 
Blending
Dish: 
Dip
Ingredient: 
Garbanzo Bean
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
6

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