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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love hummus and this is a luscious, but healthy, version! It's great with pita chips or raw vegetables. Originally from a Bon Appetit booklet Parties for Every Season . I sometimes increase the lemon juice and add another clove of garlic and about 1/2 teaspoon of dried oregano to create a different flavor, similar to what I can buy at the grocery store. Ingredients:
1 large eggplant (about 1 1/2 lbs.) |
3 tablespoons olive oil, divided |
1/2 cup drained canned garbanzo beans (chickpeas) |
1 1/2 tablespoons fresh lemon juice |
2 generous t. tahini (sesame seed paste) |
1 garlic clove, minced |
2 teaspoons chopped parsley |
Directions:
1. Preheat oven to 350 degrees.
2. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep.
3. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt.
4. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours.
5. Cool slightly, then scoop flesh into processor (discard skins).
6. Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini and garlic; puree until mixture is almost smooth.
7. Transfer to serving bowl, stir in parsley and season to taste with salt and pepper.
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