Eggplant Hummus
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
10
Description
Another great way to lighten up hummus is to swap out some of the chickpeas for roasted eggplant. In addition to being lighter, the dish will also have a lovely aroma. This recipe was shared with us by chef Sarah Johnson from a popular American restaurant.
Ingredients
- Eggplants - 12.3 oz
- Chickpea - 6 oz
- Onion - 3.5 oz
- Sesame Oil - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Toasted Sesame - to taste
- Pomegranate Seeds - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Place the eggplant and onion in the oven and bake for 40 minutes at 356°F.
Step 2
Place the chickpeas in cold salted water and boil for 1.5 hours, until the skins start to come off.
Step 3
Blend the chickpeas in a blender, add lemon juice, and blend again.
Step 4
Add the eggplant, onion, salt, and pepper to the blender and blend until smooth.
Step 5
Arrange on a plate, drizzle with sesame oil, sprinkle with sesame seeds and pomegranate seeds, and serve with toasted bread.
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