A delicious appetizer that's a guaranteed crowd pleaser!
Roasted Eggplant and Garlic Hummus
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Prep:
35 min. -
Cook:
40 min. -
Serves:
4
Recipes
Recipe tags: vegetable base, easy difficulty, app, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | eggplant, about 2 pounds, ends trimmed, peeled, cut into ½-inch pieces |
| 1 tsp | salt |
| 4 cloves | garlic, minced |
| 2 Tbsp | olive oil |
| 1 can | (16-ounce) garbanzo beans (chickpeas), rinsed and drained |
| 1 Tbsp | Better Than Bouillon® Organic Seasoned Vegetable Base |
| ¼ cup | tomato paste |
| 2 Tbsp | tahini (sesame seed paste) |
| 2 Tbsp | fresh lime juice |
| ¼ tsp | cayenne pepper |
| ¼ tsp | turmeric |
| ⅛ tsp | cinnamon |
| 1 pkg | (4-ounce) feta cheese, crumbled |
| ½ cup | finely chopped walnuts |
Directions
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1
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
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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.
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4
Place in serving bowls, top with feta crumbles and chopped walnuts.
Serve with fresh vegetables, such as carrots, celery, jicama or cauliflower.