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

    Average Rating:

    2 Total Reviews

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    • 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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