The Pioneer Woman Tasty Kitchen
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Roasted Eggplant Hummus

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Creamy hummus combined with roasted eggplant creates a delicious dip to serve with tortillas, pita chips or carrots.

Ingredients

  • 1 pound Eggplant Cut Into Large Cubes
  • ¼ cups Extra Virgin Olive Oil, Divided
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 can 15.5oz Can Chickpeas (garbanzo Beans) Drained And Rinsed
  • 2 Tablespoons Tahini
  • 1  Garlic Clove
  • 2 Tablespoons Fresh Lemon Juice

Preparation

Preheat oven to 425 degrees F. On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer. Roast for 18-20 minutes in the preheated oven. Remove from oven and set aside.

In a food processor combine chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times. Add eggplant and blend on highest level until desired consistency is reached.

Store in airtight containers in the refrigerator.

2 Comments

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Profile photo of Deb Z

Deb Z on 5.23.2013

Never mind … saw your great photos on your website!

Profile photo of Deb Z

Deb Z on 5.23.2013

Is the eggplant peeled?

One Review

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staciharper on 9.11.2011

Delicious! We ate it warm with pita chips & everyone loved it, even my 2 year old!

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