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Easy Roasted Garlic Eggplant Hummus

Easy Roasted Garlic Eggplant Hummus

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A delicious Hybrid between Baba Ganoush & Hummus! A Healthy and filling snack.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish, Snack
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 can/tin 12oz/400g of chickpeas drained and rinsed
  • 1 small eggplant
  • 2 tbsp tahini
  • 1 Lemon juice + zest
  • 2 cloves of garlic roasted
  • 1/2 teaspoon of salt
  • 1 tsp cumin

Instructions
 

  • Wrap the eggplant in aluminum foil and roast it in the preheated oven at 350°F (175°C) for about 30-35 minutes until it is soft.
  • If you poke the eggplant with a knife and it is soft, take it out of the oven and let it cool for about 10 minutes.
  • Now cut off the top of the eggplant and peel off the skin. You can throw away the peel and roughly dice the pulp.
  • Place all ingredients in a food processor and process the dip until creamy. The longer you process it, the creamier it will get. It shoud take about 3-4 minutes.
  • Taste the hummus again briefly and season to your taste.

Notes

Store this hummus in the fridge for up to 4 days!

Nutrition

Fiber: 5.5gCalories: 200kcalFat: 5.4gProtein: 7.6gCarbohydrates: 12.1g
Keyword dip, dipping, eggplant, proteinsnack, snack, vegan | vegetarian | oil-free | sugar-free | dairy-free | gluten-free | nut-free | soy-free | wholesome | healthy | whole food plant-based (wfpb)
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