Roasted Garlic and Eggplant Hummus

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As I am sitting at my desk writing this post and thinking about that magical day when my family and I enjoyed this hummus, I have come to the realization that it is going to be extremely difficult for me to describe the utter deliciousness of this recipe in words. But I am determined to give it a try. Here it goes…

Hummus is just one of those staple foods that we always keep  in the refrigerator at my house. It’s perfect for dipping vegetables, crackers, smothering on sandwiches, wraps, and bread. Not to mention, there are endless flavors to choose from. Sure, you can get any type of hummus under the sun at the grocery store and those are also delicious. But like I always say, homemade is just so much better.

I love roasted eggplant. I love roasted garlic. I love hummus. Why not combine those flavors into a creamy, flavorful dip? By roasting the eggplant and garlic in the oven before combining everything in your food processor, the hummus gets a super warm, rich flavor and a creamy texture. I like to add a hint of lemon and a handful of parsley to add a bit of freshness to the mixture.  

So if you have a little extra time, give this recipe for Roasted Garlic and Eggplant Hummus a try. You’ll thank me later! 

roasted-garlic-and-eggplant-hummus-cover-photo

Ingredients

1 ½ pounds eggplant (That’s about 2 medium)

5 cloves of garlic

Juice of 1 lemon

¼ cup fresh parsley leaves

1 ½ teaspoons ground cumin

1 tablespoon tahini

⅓ cup olive oil

Directions

Preheat oven to 450 degrees Fahrenheit.

Cut each eggplant in half lengthwise and lay on a baking sheet. Drizzle with olive oil, salt, and pepper.  Bake for 30 minutes.

Remove from oven and lay garlic cloves on the pan. Drizzle each clove with a bit of oil and return to the oven. Bake for an additional 30-45 minutes or until the garlic is very soft and the eggplant is fork tender and browned.

eggplant-roated

P.S. Roasting the eggplants like this would make a unique and yummy side dish!  

Let cool mostly.

Scoop the cooled eggplant flesh into the bowl of a food processor and discard skins.  Squeeze in the garlic and add all ingredients besides the oil.

 

hummus-before-blending

Blend until completely combined, scraping down edges as needed. 

blended-hummus

With the food processor on, slowly drizzle in the oil until smooth.

Pour into a small bowl, garnish with parsley, and serve.

hummus

 

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10 Comments Add yours

  1. BeaFreitas says:

    Sounds super delicious !

    Like

    1. Abby says:

      Thank you! ❤️

      Like

  2. Francois says:

    Delicious! Thanks Abby.

    Like

  3. Jen says:

    Sounds yummy and your pictures look awesome!

    Like

    1. Abby says:

      Thank you!❤️

      Like

  4. Jhuls says:

    Sometimes, describing how good the food is sounds difficult. I love hummus and this is really inviting! Thanks for sharing this at this week’s FF table. 🙂

    Like

    1. Abby says:

      Thank you so much!!

      Like

  5. I’m a huge fan of hummus and homemade hummus tastes so much better than store-bought. Love the texture! Thanks for sharing it at Fiesta Friday! 🙂

    Like

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