Barbara’s Eggplant Hummus

I roasted a large whole eggplant, half a large onion and 6-8 garlic cloves at 400 degrees until soft.

Those went in the food processor to be pureed with two rinsed 20 oz. cans of chickpeas, a couple tablespoons of tahini, a good dose of lemon juice (1/2 c.+ to taste), about 1/2 tsp. cumin, plus a few dashes of cayenne and ground black pepper.

Makes about 4 cups. Going to try freezing some.

I learned a new trick on FoodTV for getting the “guts” out of the eggplant. When it cooled slightly, wrapped it up in plastic wrap (open on the stem end). Cut the stem off, inverted the eggplant over the bowl and squeezed the pulp out and rolled up the plastic-covered skin like a toothpaste tube.

Posted to the Discussion Board by OstaraSpring

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