“I love hummus and this is a luscious, but healthy, version! It's great with pita chips or raw vegetables. Originally from a Bon Appetit booklet "Parties for Every Season". I sometimes increase the lemon juice and add another clove of garlic and about 1/2 teaspoon of dried oregano to create a different flavor, similar to what I can buy at the grocery store.”
READY IN:
1hr 20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep.
  3. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt.
  4. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours.
  5. Cool slightly, then scoop flesh into processor (discard skins).
  6. Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini and garlic; puree until mixture is almost smooth.
  7. Transfer to serving bowl, stir in parsley and season to taste with salt and pepper.

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