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Eggplant Hummus Recipe

Eggplant Hummus Recipe

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Ingredients:

Serving

1 large eggplant (about 1 1/2 lbs.)
3 tbsp olive oil, divided
1/2 cup drained canned garbanzo beans ( chickpeas)
1 1/2 tbsp fresh lemon juice
2 generous tsp. tahini (sesame seed paste)
1 garlic clove, minced
2 tsp chopped parsley

Directions:

Preheat oven to 350 degrees.
Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep.
Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt.
Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours.
Cool slightly, then scoop flesh into processor (discard skins).
Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini and garlic; puree until mixture is almost smooth.
Transfer to serving bowl, stir in parsley and season to taste with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	119.37 Kcal (500 kJ)
Calories from fat	68.41 Kcal
		% Daily Value*
Total Fat	7.6g	12%
Sodium	51.13mg	2%
Potassium	292.74mg	6%
Total Carbs	11.79g	4%
Sugars	4.66g	19%
Dietary Fiber	3.42g	14%
Protein	2.56g	5%
Vitamin C	4.5mg	7%
Iron	0.2mg	1%
Calcium	20.8mg	2%

Amount Per 100 g
Calories	82.42 Kcal (345 kJ)
Calories from fat	47.23 Kcal
		% Daily Value*
Total Fat	5.25g	12%
Sodium	35.3mg	2%
Potassium	202.13mg	6%
Total Carbs	8.14g	4%
Sugars	3.22g	19%
Dietary Fiber	2.36g	14%
Protein	1.77g	5%
Vitamin C	3.1mg	7%
Iron	0.2mg	1%
Calcium	14.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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