Roasted Eggplant and Garlic Hummus Recipe - Allrecipes.com
Roasted Eggplant and Garlic Hummus Recipe
  • READY IN 25 mins

Roasted Eggplant and Garlic Hummus

Recipe by  

"A very flavorful, simple hummus made in the food processor. Use as dip with pita chips or your favorite crackers."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
  3. Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
  4. Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2009

I belong to a food coop and have an abundance of eggplant. Ergo: this recipe. I added a little more salt and some pepper. I roasted a whole head of garlic with the eggplant and squeezed that in at the finish. I also added one large spoonfull of tahini and the juice of half a lemon, and it was MARVELOUS!

 
Most Helpful Critical Review
Aug 03, 2009

This hummus was easy to make, and came out with a somewhat decent texture. I liked that it's quick to make and that the ingredients are affordable. However, the hummus was very bland. After making it according to instructions, I had to doctor the recipe up quite a bit to make it enjoyable. This might be a good base, but I would not serve it as-is. I give it two stars for affordability, accessibility, nutritional value and texture. It severely lacks in flavor.

 
May 25, 2010

The eggplant in this helps to make this a very creamy dip. However, it is not really a hummus. It was more like an eggplant dip with some garbanzo. It is pretty bland and tasteless as is. It needs tahini, lemon, cumin and a dash of cayenne pepper. I used 1/2 of a large eggplant and did not include the skin. I was worried about it not blending smooth enough. It was much better after the addition of the other ingredients.

 
Sep 08, 2009

Delicious! I added 1/2 tsp of garlic salt, 1 tsp of balsamic vinegar, and I used low sodium beans. wonderful with warm pita bread.

 
Jul 30, 2009

This was sooo delicious. I ate spoonfuls of it right out of the food processor. Even my 15 month old son gobbled it up. I ran out of olive oil so I just used regular canola oil, but I didn't change anything else. It was great, thanks.

 
May 10, 2010

The recipe title promises a lot and does not deliver. Very, very bland. I added lemon juice, additional garlic, tahini and curry powder. Now THAT was good.

 
Jun 14, 2010

Yummy. A little chewy. Not really worth the effort of the eggplant. Needed tahini, lemon juice and lots of garlic.

 
Aug 24, 2009

Used dried beans instead of canned. Needed to add water as consistency was too thick. Agree w/ other review - this was too bland. Added more salt and fresh ground black pepper. Will probably add cayanne pepper to give it a little kick as well.

 

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Nutrition

  • Calories
  • 59 kcal
  • 3%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Stengah
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