Roasted Eggplant and Garlic Hummus17 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“A very flavorful, simple hummus made in the food processor. Use as dip with pita chips or your favorite crackers.” - by Stengah
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
- Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
- Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
Amount Per Serving (12 total)
- 59 cal
- 2.6 g
- 8 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"I belong to a food coop and have an abundance of eggplant. Ergo: this recipe. I added a little more salt and some pepper. I roasted a whole head of garlic with the eggplant and squeezed that in at ..." See morethe finish. I also added one large spoonfull of tahini and the juice of half a lemon, and it was MARVELOUS!"
"This hummus was easy to make, and came out with a somewhat decent texture. I liked that it's quick to make and that the ingredients are affordable. However, the hummus was very bland. After making it ..." See moreaccording to instructions, I had to doctor the recipe up quite a bit to make it enjoyable. This might be a good base, but I would not serve it as-is. I give it two stars for affordability, accessibility, nutritional value and texture. It severely lacks in flavor."
"The eggplant in this helps to make this a very creamy dip. However, it is not really a hummus. It was more like an eggplant dip with some garbanzo. It is pretty bland and tasteless as is. It needs tah..." See moreini, lemon, cumin and a dash of cayenne pepper. I used 1/2 of a large eggplant and did not include the skin. I was worried about it not blending smooth enough. It was much better after the addition of the other ingredients."
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