Roasted Eggplant Hummus

Claudina's Kitchen Roasted Eggplant Hummus

This is a refreshing cross between hummus (chickpea and tahini dip) and baba gannoush (eggplant dip).  It combines the health benefits of chickpeas, also knows as garbanzo beans (fiber, protein), eggplant (fiber, antioxidants), and tahini (copper, magnesium, and calcium).

Ingredients

• 1/2 medium eggplant
• one can garbanzo beans (rinsed)
• 2-3 T. tahini
• 2-3 garlic cloves
• 1/2 t. cumin
• 1/2 t. coriander
• 1/8-1/4 t. cayenne
• 1/4 t. kosher salt
• juice of one lemon
• 1/2-3/4 cups chopped cilantro
• 2-3 T. olive oil

Directions

• Preheat oven to 350.  Slice eggplant in half and roast, cut side down, for 25 minutes or until skin is darkened and starting to harden. Let cool to room temp and scoop out insides.
• Put garlic in food processor and pulse to fine mince. Add eggplant and all other ingredients.   Add a few tablespoons of olive oil as it runs until mixture is smooth and desired thickness.  Add 1/2-3/4 cup chopped cilantro and blend again until smooth.
• Taste and season with additional salt (and spices) as needed, to taste.

Serve with pita chips and veggies. Toasted naan bread from TJ's or pita bread (both whole wheat, of course!) are also quite good with it.

NOTE: I sometimes also add a few tablespoons of yogurt, or fresh mint instead/in addition to cilantro.  Both can be a nice refreshing twist.

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