Roasted Eggplant Hummus
from Dishing Up the Dirt
Prep Time: 10 minutes Cook Time: 45 minutes Serves: 6 servings
1 medium-sized Italian eggplant, sliced in half lengthwise
2 cups cooked chickpeas, if from the can rinsed and drained
1/3 cup tahini
1/4 cup water
2 Tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
3 cloves of garlic, chopped
1/3 cup loosely packed fresh parsley, tough stems removed
1/8-1/4 teaspoon ground cumin (add more or less depending on spice preference)
2 Tablespoons olive oil + more for serving
salt and pepper to taste
Garnishes:
Minced parsley
extra olive oil for serving
Preparation
Preheat the oven to 425 degrees. Place the eggplant slices cut side down on a prepared baking sheet and roast until fork tender and slightly charred on the skins. Anywhere from 30 -45 minutes. Start checking eggplant after about 25 minutes. Remove from the oven and let it slightly cool.
Scoop out the eggplant flesh and place in the bowl of a food processor. Add the rest of the ingredients and whirl away until smooth and well combined. You may have to stop the processor a few times to scrape down the sides. Taste test and adjust seasonings as necessary. If the mixture is too thick add a little more oil or water. Season to taste with plenty of salt and pepper.
Store in an airtight container in the fridge for up to 7 days.
