Roasted Eggplant Hummus

1. 1

   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.

2. 2

   Roast for 18-20 minutes in the preheated oven.

3. 3

   Remove from oven and set aside.

4. 4

   In a food processor combine chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times.

5. 5

   Add eggplant and blend on highest level until desired consistency is reached.

6. 6

   Store in airtight containers in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.