Recipe

Judys Roasted Eggplant Hummus Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 9 months ago I adapted this recipe from another recipe using what I had on hand. The original recipe called for cannellini beans and for 1 raw garlic clove. However, because I had chickpeas on hand and I absolutely love roasted garlic (lots of it), I decided to... More Prep:15m Cook:25m Servings:4	Linda2230
	eggplant chickpeas garliclover dip

By Lilliancooks

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Ingredients

1 medium to large eggplant or 3 small Japanese eggplants

1 bulb of garlic

1 15 oz. can Garbanzo Beans

1/3 cup flat-leaf parsley

3 tbls freshly squeezed lemon juice (Usually 1 lemon)

1/3 cup olive oil

¼ cup olive oil for roasting the eggplant and garlic

Salt & Pepper to taste

Directions

Preheat oven to 450 degrees F

Cut the eggplant into about 2 inch pieces. Cut the top portion of the garlic clove so that the garlic is exposed but be careful not to cut the garlic loose just yet. Put the garlic bulb on the cookie sheet and then spread the eggplant on the sheet making sure they are all separated, and then lightly drizzle the olive oil over eggplant and garlic. Sprinkle with salt and pepper (about ½ tsp of salt and ¼ tsp of pepper), toss to make sure the eggplant and garlic bulb is coated with the salt and pepper. Place in a 450 degree F oven and roast for 25 minutes and when done let cool, approximately 15 minutes.

In the meantime rinse the garbanzo beans in a strainer. Place the garbanzo beans, parsley and lemon juice, salt and pepper and quickly pulse just to incorporate the ingredients. Next add the roasted eggplant and squeeze the roasted garlic out of the bulb (yum, yum) and turn the food processor on and stream in the olive oil until the ingredients resembles a spread. Taste the spread to adjust the seasonings if needed. After you put the spread in the serving dish, drizzle a bit of extra virgin olive oil over the top.

I served this with whole wheat pita chips and my Syrian Onion bread (the recipe is posted on my food page.) I sliced the Syrian Onion bread and brushed extra virgin olive oil on the tops the chips and the bread and toasted in the oven. Enjoy!

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Comments

momo_55grandma 9 months ago said:
Sounds delicous great post high5

juels 9 months ago said:
I love this type of dips! You've done a great job with this recipe! Thanks for contributing such wonderful recipes to the site! Added to " A taste of eggplant" group.

wynnebaer 9 months ago said:
Oh yeah...:)

gagagrits 9 months ago said:
I love hummus, and this one sounds like a winner!

lunasea 8 months, 2 weeks ago said:
Another beauty! Have I been away this long and missed so many of your great recipes? Apparently so - my apologies. I am soooo hungry and you're killing me tonight- heh. But it's a good thing. I am saving this one, too. I loveeeee it. Can't wait to eat it. Thanks so much, Judy - yayy!

lilliancooks 5 months, 3 weeks ago said:
This sounds and looks amazing! I'll be trying this one! Now, I have to go gawk at your Syrian bread recipe!

lilliancooks 5 months, 2 weeks ago said:
I made this today to serve on Father's Day. Of course I had to take a taste or two...okay maybe three! This was very good! I made it exactly as written except I doubled the amount of salt used for roasting the veggies. I wish I would of used 2 bulbs of garlic because the one I bought was on the small side. I can't wait to serve this to my guests...I know they'll love it! I added my photo! :)

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