Eggplant Hummus
S
er
ves 12-14
1 large eggplant
1 head garlic
2 tablespoons Extra Virgin Olive Oil (for roasKng vegetables)
1 can (15oz) garbanzo beans - drained
2 teaspoons Tahini paste
2 tablespoons fresh lemon juice
8 fresh parsley leaves
½ teaspoon cayenne pepper
1 teaspoon kosher salt
3 tablespoons Extra Virgin Olive Oil
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Preheat oven to 350 degrees.
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Cut the top off the head of the garlic, and split the eggplant in two, lengthwise.
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Drizzle the head of garlic and eggplant with 2 tablespoons Oil.
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Place garlic clove upside down on baking sheet.
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Place the eggplant skin side up on baking sheet.
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Set a Kmer for 30 minutes. AIer the 30 minutes remove the garlic. ConKnue to
cook the eggplant for an addiKonal hour, or unKl tender.
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Carefully remove the skin from the eggplant while sKll warm from the oven.
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Assemble the food processor with the S blade.
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Squeeze the roasted garlic out of the head into the food processor. Add the
eggplant and all of the remaining ingredients. Close the lid. Press start.
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Set Food processor to dial to 4, for 2 minutes or unKl smooth.
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Serve with crudités, pita chips or crusty French bread.
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