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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 7 |
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I got this recipe from a health cook book. It is addicting! Whether you love hummus, or not, this is an impressive blend. Grilling the eggplant gives the flavor a smoky twist. Ingredients:
1 eggplant (about 1 pound) |
1 cup canned chickpeas, rinsed and drained |
1 large garlic clove, mashed (this can be adjusted based on your love for garlic- i add three) |
2 tablespoons well-stirred tahini |
1/4 teaspoon salt |
1/4 cup fresh lemon juice (about half of a big lemon |
1 tablespoon finely chopped fresh flat-leaf parsley |
Directions:
1. Preheat broiler or prepare grill. Prick eggplant in several places with a fork
2. Broil or grill about 3 to 4 inches from heat turning every10 minutes or so, until eggplant is charred all over and very soft. This should take about 45 minutes
3. Put eggplant in a bowl to cool and collect juices
4. When eggplant is cooled enough to touch (it is hot in the middle!) peel and discard skin.
5. Transfer pulp to a blender, food processor, or food mill.
6. Add all remaingin ingredients except for parsley and puree until very smooth, with no visible eggplant seeds scraping down sides with a rubber spatula as necessary.
7. Transfer to serving bowl and sprinkle with parsley.
8. Serve with fresh pita bread or pita chips (I love Stacy's Pita Chips)
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