Eggplant Hummus Recipe



A healthy appetizer that taste great with no matter what you dip in it vegetables, crackers or pita bread this has an amazing taste. See the special ingredients that makes this so delicious!





Eggplant Hummus Recipe

1 large eggplant roasted in oven ( poke holes with fork or knife to the whole eggplant and roast for 45 minutes on a piece of greased foil and cook until it flattens in oven at 400 degree hot oven.) Cool and remove pulp inside of eggplant. I personally don't like the skin it's too bitter to me

Place in food processor:

Cooled eggplant pulp
3 tablespoon tahini paste
2 tablespoon lemon juice
3 or more tablespoons water for desired consistency
1/4 teaspoon cumin
4 cloves garlic or more 
1 teaspoon salt or more to taste I add pepper to mine also to taste
1 -15 ounce can chickpeas drained
Pulse until this is nice and smooth. Serve with crackers, carrot sticks or other raw cut up vegetables. Great with pita bread also toasted made into points. Makes around 3 cups. Store in airtight container in the refrigerator if you have any leftovers.

Tip on Tahini Paste: I store mine in the refrigerator as it does go rancid if you leave it out and not use often enough.

1 comment:

Vicki Bensinger said...

I love hummus anyway you can create it. I have to say I've never tried it with eggplant, but now I will!