Eggplant Hummus with Roasted Garlic

Saturday, June 13, 2009
  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 with Roasted Garlic is an easy dip that is a healthy choice for snacking.

a bowl Eggplant Hummus with Roasted Garlic





I love hummus. It's a healthy snack with chickpeas. If you're a lover eggplant and chickpeas, then you're going to love the fresh roasted garlic infused in this recipe. I really love to eat this dip with carrots, pita chips or low carb wheat crackers. Of course, use whatever vegetables you like or crackers. The sweetness of the carrots, brings out the flavors perfectly. Since I am not a fan of celery, which is the usual go to vegetable you often will see on the plates to use, for a dipping suggestion.


a bowl of Eggplant Hummus with Roasted Garlic

Eggplant Hummus with Roasted Garlic Pin it for later 




a red bowl with wheat crackers Eggplant Hummus with Roasted Garlic



A healthy dip that is addicting with a nice change of using eggplant roasted with garlic.  Just know it's addicting, so make a double batch! It's so Delicious!


I don't know what I love more the roasted garlic or the eggplant taste in this dip. Both compliment each other so well. The best part is the creaminess and texture. It's perfect. I really love how the eggplant cooks inside and so soft.



EGGPLANT HUMMUS WITH ROASTED GARLIC

instructions:



1 large eggplant

1/2 cup garbanzo beans

4 garlic cloves skins on

1/4 cup extra virgin first cold pressed olive oil

plus extra for serving

1/4 cup fresh lemon juice

3 tablespoons of tahini (sesame paste)

1 teaspoon coarse salt

1/4 teaspoon of garlic powder

Garnish with paprika and parsley

Roast both garlic and eggplant in a 425 degrees oven on a baking pan rub with 2 tablespoons of oil for 20 minutes.

Remove garlic from pan set aside.

Continue to roast eggplant until soft and flat about 25 more minutes. Cool.
Slice eggplant in half and scrape flesh into the bowl of a food processor. Add garbanzo beans. Peel garlic and add to processor bowl, along with juice and tahini, salt and 2 tablespoons oil. Process till smooth.
Serve with more oil and paprika on top. Serve with pita chips or bread, celery, carrot sticks or buttery crackers.
Created using The Recipes Generator


7 comments

Cookin' Canuck said...

This is a great, easy dip. Delicious!

ncl117 said...

i just had edamame hummus, ill have to give this one a try!

Carli said...

WOW- we are on the SAME PAGE! I made this exact thing today for lunch. Well, my recipe was a bit different from yours, but same concept (combining baba ganoush and hummus). Too funny.

This version looks great- I'll have to try it with the paprika and tahini.

I'll be posting my recipe in a day or two if you want to check it out.

Thanks for the post!

Carli
Velveeta Aint Food

goldfinc said...

real party food......yummy, THANKS

Jennifer Cote said...

I hadn't thought of adding garbanzos... (See mine here: http://pccuisine.com/baba-ghanoush-eggplant-recipes.html )
I love how you can pop a whole eggplant in the oven, and it easily turns that flesh into a silky, heavenly vehicle for spreads and dips!
Thanks for your post :)
Jen

Family Cuisine Food And Recipe said...

Sounds good. Thank you for sharing. Cheers !

Emily Kemp said...

This eggplant dip sounds so delicious, I've always loved eggplant and making it into a dip is something I'm dying to try!

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