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    You are in: Home / Low-cholesterol / Eggplant Hummus Recipe
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    Eggplant Hummus

    Eggplant Hummus. Photo by flower7

    1/2 Photos of Eggplant Hummus

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    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.

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    Serves: 10-12


    cups hu ...

    Units: US | Metric


    1. 1
      Pre-heat the oven to 400°F.
    2. 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. 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. 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. 5
      If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.

    Ratings & Reviews:

    • on April 21, 2010


      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

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    • on April 16, 2010


      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!

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    Nutritional Facts for Eggplant Hummus

    Serving Size: 1 (90 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 92.5
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 364.5 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 4.2 g
    Sugars 1.3 g
    Protein 3.5 g

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