Thursday, March 23, 2017

Roasted Eggplant Hummus

1 eggplant, free of blemishes
1 1/2 cups of cooked chickpeas (homecooked in the pressure cooker are best!)
2-3 cloves of garlic (make sure it is fresh) or you can roast a head of garlic with the eggplant and use that instead
3 T tahini
2 T. fresh lemon juice
1/2 t. cumin powder
1-3 T water (depending on the consistency you like)
salt to taste

NOTE: You can also roast a head of garlic instead of using raw in this recipe. Simply cut the top of a head of garlic off, revealing each clove. Drizzle a tiny bit of water over the head, wrap loosely in foil, and roast with the eggplant on the tray at 400 degrees for 1 hour. Squeeze cloves out and into the blender.

Pre-heat oven to 400 degrees F. Wash eggplant well and prick it several times on all sides.
Place the eggplant on a baking tray on top of a silpat mat or parchment paper.
Roasted eggplant should begin to implode when done
Cut open and let cool before removing flesh from the skin
Roast for 1 hour to 1 hour and 15 minutes--until the eggplant begins to implode.
Remove the eggplant from oven and cut it open lengthwise to cool.
Scrape out the center (including the seeds) and add to your high-speed blender jar.
Add all of the rest of the ingredients and only 1 T. of water and blend until VERY smooth. If needed add additional T of water as needed to reach desired consistency.

Serve with fresh, raw veggies, baked oil-free lavash crackers (made from Trader Joe's whole wheat lavash bread -- instructions below), or whatever you like to dip into your hummus!

To make whole wheat lavash crackers:
Buy Trader's Joe's Whole Wheat Lavash Bread.
Cut into small rectangles and bake (no oil!) in the oven at 325 degrees until crispy (8-12 minutes, depending on your oven. Cool.

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