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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This luscious (but healthy) dip is great with pita chips or raw vegetables. Ingredients:
1 large eggplant (about 1 1/4 pounds) |
3 tablespoons olive oil, divided |
1/2 cup drained canned garbanzo beans (chickpeas) |
1 1/2 tablespoons fresh lemon juice |
2 teaspoons (generous) tahini (sesame seed paste) |
1 garlic clove, minced |
2 teaspoons chopped fresh parsley |
Directions:
1. 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.
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