Eggplant Roasted Tomato Hummus

Ingredients

  • 1/2 lb dried chickpeas

  • 2 cloves garlic, minced (not 4)

  • 1 tsp salt

  • 1/2 tsp cumin

  • 1/3 cup tahini, stirred well

  • 5 tbsp lemon juice

  • 1/4 cup olive oil

  • paprika to taste

  • 15 oz can roasted tomatoes, drained

  • 1 eggplant

Make

  1. Cook chickpeas C
  2. Prick eggplant with fork and bake 40 min at 400F
  3. Place chickpeas in food processor with garlic, salt, cumin. Process 30 seconds. Add tahini and lemon juice, process more
  4. Add olive oil, process
  5. Add tomatoes and eggplant flesh, process

TIME | 1.0 hours

YIELD | 6 to 8 servings

TAGS | Mediterranean

PAIR | Bread, Carrots, Garlic Hummus , Pita , Roasted Red Bell Hummus

NOTES |

  • Can replace dried chickpeas with 30 oz canned chickpeas, drained