Roasted Eggplant and Garlic Hummus

35 Min.
40 Min.
4
Ingredients
1
eggplant, about 2 pounds, ends trimmed, peeled, cut into ½-inch pieces
1 eggplant, about 2 pounds, ends trimmed, peeled, cut into ½-inch pieces
1
teaspoon salt
1 teaspoon salt
4
cloves garlic, minced
4 cloves garlic, minced
2
tablespoons olive oil
2 tablespoons olive oil
1
(16-ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (16-ounce) can garbanzo beans (chickpeas), rinsed and drained
1
tablespoon Better Than Bouillon® Organic Vegetable Base
1 tablespoon Better Than Bouillon® Organic Vegetable Base
¼
cup tomato paste
¼ cup tomato paste
2
tablespoons tahini (sesame seed paste)
2 tablespoons tahini (sesame seed paste)
2
tablespoons fresh lime juice
2 tablespoons fresh lime juice
¼
teaspoon cayenne pepper
¼ teaspoon cayenne pepper
¼
teaspoon turmeric
¼ teaspoon turmeric
teaspoon cinnamon
⅛ teaspoon cinnamon
1
(4-ounce) package Feta cheese, crumbled
1 (4-ounce) package Feta cheese, crumbled
½
cup finely chopped walnuts
½ cup finely chopped walnuts
Directions
  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  2. Evenly place eggplant pieces on prepared baking sheet. Sprinkle with salt and let stand for 15 minutes. Place eggplant in oven, roast until done, about 30-40 minutes, stirring occasionally. Remove from oven; set aside.
  3. Meanwhile, to the processor bowl add garlic, oil, chickpeas, Vegetable Base, tomato paste, tahini, lime juice, cayenne pepper, turmeric and cinnamon. Process until smooth. Add roasted eggplant and process until smooth.
  4. Place in serving bowls, top with Feta crumbles and chopped walnuts.
Serve with fresh vegetables, such as carrots, celery, jicama or cauliflower.

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