Eggplant Hummus
Eastern Sizzle
Ingredients
| 0.5 cup |
125 ml |
|
Garbanzo Beans, canned |
| 3 tbsp |
45 ml |
|
Olive Oil |
| 1 tbsp |
15 ml |
|
Rosemary |
| 2 tsp |
10 ml |
|
Tahini (Sesame Seed Paste) |
| 2 |
|
|
Garlic Cloves |
| 1 tbsp |
15 ml |
|
Lemon Juice |
| 1 large |
|
|
Eggplant |
| 0.25 cup |
60 ml |
|
Flat Leaf Parsley, chopped |
| 1 tsp |
5 ml |
|
Cracked Black Pepper |
|
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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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