Saturday, June 13, 2009

Eggplant Hummus with Roasted Garlic

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* 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.

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