Eggplant Hummus

1. 1

   Pierce eggplant all over with fork.

2. 2

   Microwave, on plate lined with paper towels, on high 10 minutes or until very tender, turning over once.

3. 3

   Cool.

4. 4

   Cut in half; scoop flesh into food processor.

5. 5

   Add chickpeas, lemon juice, tahini, garlic, and salt and pepper.

6. 6

   Process until smooth.

7. 7

   Cover; refrigerate until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.