Eggplant Hummus

1. 1

   Pre-heat the oven to 400u00b0F.

2. 2

   Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.

3. 3

   If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.

4. 4

   Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.

5. 5

   If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.