Directions:
- Preheat oven to 350°F. 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 bowl; stir in parsley. Season hummus to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.92 Kcal (1440 kJ) | ||
| Calories from fat | 205.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.8g | 35% | |
|---|---|---|---|
| Sodium | 152.26mg | 6% | |
| Potassium | 748.41mg | 16% | |
| Total Carbs | 31.98g | 11% | |
| Sugars | 11.71g | 47% | |
| Dietary Fiber | 8.57g | 34% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 0.7mg | 4% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 91.04 Kcal (381 kJ) | ||
| Calories from fat | 54.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 35% | |
|---|---|---|---|
| Sodium | 40.3mg | 6% | |
| Potassium | 198.1mg | 16% | |
| Total Carbs | 8.47g | 11% | |
| Sugars | 3.1g | 47% | |
| Dietary Fiber | 2.27g | 34% | |
| Protein | 1.88g | 14% | |
| Vitamin C | 3.2mg | 20% | |
| Iron | 0.2mg | 4% | |
| Calcium | 15.2mg | 6% | |
* 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.
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