Eggplant Hummus Recipe

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Ingredients:

Serving

1 large eggplant
4 large garlic cloves (or more... i don'tsp think you can add too much )
1 (15 oz) can chickpeas, drained and rinsed
2 tbsp lemon juice
1 tbsp water
3 tbsp tahini
1/4 tsp cumin
1 tsp salt

Directions:

Pre-heat the oven to 400°F.
Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	74.43 Kcal (312 kJ)
Calories from fat	36.98 Kcal
		% Daily Value*
Total Fat	4.11g	6%
Sodium	402.34mg	17%
Potassium	229.28mg	5%
Total Carbs	8.37g	3%
Sugars	3.23g	13%
Dietary Fiber	2.71g	11%
Protein	2.5g	5%
Vitamin C	4.4mg	7%
Iron	0.4mg	2%
Calcium	24.7mg	2%

Amount Per 100 g
Calories	75.03 Kcal (314 kJ)
Calories from fat	37.28 Kcal
		% Daily Value*
Total Fat	4.14g	6%
Sodium	405.6mg	17%
Potassium	231.14mg	5%
Total Carbs	8.44g	3%
Sugars	3.25g	13%
Dietary Fiber	2.74g	11%
Protein	2.53g	5%
Vitamin C	4.5mg	7%
Iron	0.4mg	2%
Calcium	24.9mg	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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