Preheat oven to 450F (232C) and set oven rack to top half. Line a large sheet pan with parchment paper. Wrap the garlic in a small piece of foil and drizzle about 1 tsp of olive oil over the top. Wrap loosely and set on the sheet pan. Cut eggplant in half lengthwise and score the flesh in shallow cross marks. Generously brush olive oil on the flesh of the eggplant. Arrange flesh side down on the parchment paper. Roast the garlic and eggplant for about 30 minutes or until the eggplant skins darken and begin to sink. Remove from oven and cool. Scrape flesh from the skin, discard the skin and set the flesh aside.
In the work bowl of a food processor, add the chickpeas, roasted garlic and eggplant, tahini, salt, cumin, paprika, lemon zest and juice and chickpea brine. Whirl the ingredients for about two minutes or until desired consistency is reached. Add more brine, 1 Tbs at a time, if a looser hummus is desired. Taste for seasoning adjustment adding more salt if needed. Alternatively, for an ultra smooth hummus, toss all the ingredients in a high speed blender (I use VitaMix).
Serve chilled or at room temperature with naan, fresh veggies, pita or crackers. Garnish with parsley and a drizzle of olive oil. Store in the refrigerator for up to four days or freeze for up to a month.
Nutrition (estimated per serving):
Calories: 297kcal (15%) | Carbohydrates: 32g (11%) | Protein: 10g (20%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Sodium: 799mg (35%) | Potassium: 624mg (18%) | Fiber: 11g (46%) | Sugar: 9g (10%) | Vitamin A: 305IU (6%) | Vitamin C: 16.5mg (20%) | Calcium: 79mg (8%) | Iron: 3.3mg (18%)
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|Serving Size: 1 (900g)|
|Recipe Makes: 1|
|Calories from Fat: 106 (70%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 889.3mg||31 %|
|Potassium 379.6mg||10 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 7.2g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
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