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Nutrition Facts
Serving Size 1 (90g) Recipe makes 12 servings
Calories 77
Calories from Fat 20		(27%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 303mg		12%
Potassium 191mg		5%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 3.5g	14%
	Sugars 1.2g
Protein 3.0g		5%
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Eggplant Hummus

Recipe #397375 | 45 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Hanna Louise
Nov 2, 2009

I adapted this from a "hummus ghanoush" recipe from blog.fatfreevegan.com which has countless delicious and low-fat vegan recipes. This healthy dip is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes, broccoli...). It's super easy to make but requires a blender or food processor.

SERVES 12 , 2 -3 cups hummus (change servings and units)

Ingredients

1 large eggplant
3 garlic cloves
1 (15 ounce) can chickpeas
3 tablespoons lemon juice
3 tablespoons tahini
1/2 teaspoon cumin
1/4 teaspoon paprika
1 teaspoon salt

Directions

1
Pre-heat the oven to 400 degrees F.
2
Prick the eggplant with a fork and bake (I use a cookie sheet and parchment paper) for about 40 minutes or until it collapses on itself. Slice it open to cool.
3
Drain the garbanzo beans and put them and the remaining ingredients in the blender.
4
Remove the skin of the eggplant with your hands and add the flesh to the blender.
5
Blend until smooth.
6
If desired, sprinkle sumac on top for garnish.