Eggplant Hummus

Hanna Louise's Note:

This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Serves: 10-12

Yield: 2.0 cups hu ...

• 1 large eggplant
• 4 large garlic cloves (or more... I don't think you can add too much garlic)
• 1 (15 ounce) can chickpeas , drained and rinsed
• 2 tablespoons lemon juice
• 1 tablespoon water
• 3 tablespoons tahini
• ¼ teaspoon cumin
• 1 teaspoon salt

Directions:

1. Pre-heat the oven to 400°F.
2. Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
3. If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
4. Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
5. If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.

Reviews

[SarasotaCook]

Made for PAC 2010. Excellent. I made the whole recipe as I gave the leftovers to my friend who was traveling back to the east coast of FL tonight. We had it for a late lunch/early dinner, but he will be in a hotel room tonight before flying home tomorrow so I thought he may want a snack. No complaints. Turned out great. When mixing blending the eggplant I used just a tablespoon or so of vegetable broth. I had some open in the fridge so it worked fine. I did drizzle with some good olive oil at the end and also garnished with toasted pine nuts and paprika and a teaspoon of fresh chopped basil. It looked pretty. Sorry, I'm not a picture taker, my apologies. A a nice simple dip. Served with pitas, some fresh, some toasted for a mix and some triscuits I happen to have on hand. Tasty tasty! Thx for sharing and very easy. Kim

[flower7]

This is very good! I halved the recipe and used one 9.5 oz graffiti eggplant and a 7.75 oz can of chickpeas. I accidentally added more lemon juice but I think I would like even more than the extra 1.5 tsp I added. Otherwise, I thought this was great! I did add a drizzle (maybe 1-2 tsp) of olive oil to help thin out a little (as well as a little drizzle on top!) Thanks for sharing your recipe!