Snack Time! Hummus with Roasted Eggplant

CookingWithCarolyn's picture

Jan. 04, 2012

Enjoy the snack time with this exotic dish.


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



1. Preheat oven to 425 degrees.

2. Line a baking pan with aluminum foil and spray a thin coating of cooking spray.


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.


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

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 550Calories from Fat 324

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 551 mg22.96%

Total Carbohydrates 47 g15.7%

Dietary Fiber 6 g24%

Sugars 1 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet