Eggplant Hummus
Ingredients
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1. Halve eggplant, and then score the inside flesh several times in a square pattern. Rub the eggplant with half of the olive oil (a tablespoon and a half), and dust with a little salt. Place in a 350*F degree oven and bake for an hour and a half, or until the flesh is very soft and tender. 2. Cool the eggplant and scoop out the flesh. Whirl the eggplant, the garbanzo beans (drained and rinsed), the remaining tablespoon and a half of olive oil, the lemon juice, tahini, rosemary, and black pepper together in a food processor or blender until uniformly smooth. 3. Wash and finely chop the parsley. Transfer the hummous into a serving bowl, and gently fold in the parsley. Serve with veggies and tortilla chips.
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