EGGPLANT HUMMUS
This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed.
Provided by Hanna Louise
Categories Beans
Time 45m
Yield 2-3 cups hummus, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 400°F.
- 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.
- 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.
- 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.
- If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.
WHITE BEAN AND ROASTED EGGPLANT HUMMUS
Provided by Giada De Laurentiis
Categories appetizer
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F and place an oven rack in the middle.
- Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
- In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
- Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.
GRILLED LAVASH PIZZA WITH SPICY HUMMUS, GRILLED EGGPLANT, FETA, RED CHILE OIL, AND MINT
Steps:
- Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
- Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
- Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
- Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.
EGGPLANT & HUMMUS BURGER RECIPE BY TASTY
Here's what you need: chickpeas, garlic, olive oil, lemon, tahini sauce, ground cumin, salt, eggplant, olive oil, paprika, garlic powder, red pepper flakes, salt, pepper, hamburger buns, lettuce, red onion
Provided by Merle O'Neal
Categories Dinner
Yield 2 burgers
Number Of Ingredients 17
Steps:
- Combine chickpeas, garlic, lemon juice, tahini, cumin, and salt in a blender and blend until smooth.
- Slice eggplants into four 1-inch (2 ½ cm) slices. Sprinkle eggplant slices with salt and let sit for 20-30 minutes, then pat dry.
- In a small bowl, stir together oil, paprika, garlic powder, red pepper flakes, salt, and pepper.
- Brush each side of the eggplant slices with the oil and spice mixture.
- Heat a pan or grill on medium-high heat and cook each eggplant slice for 3-4 minutes per side.
- Build your burger with the hummus sandwiched between two eggplant slices.
- Enjoy!
Nutrition Facts : Calories 1217 calories, Carbohydrate 130 grams, Fat 67 grams, Fiber 28 grams, Protein 31 grams, Sugar 26 grams
ROASTED EGGPLANT AND GARLIC HUMMUS
A very flavorful, simple hummus made in the food processor. Use as dip with pita chips or your favorite crackers.
Provided by Stengah
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
- Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
- Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 8 g, Fat 2.6 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 167.7 mg, Sugar 1.1 g
EGGPLANT HUMMUS
Provided by Jimmy Bradley
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.
WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)
Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.
Provided by Galley Wench
Categories Beans
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F and place an oven rack in the middle.
- Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
- Roast for 20 to 25 minutes until golden brown.
- Set aside to cool.
- In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Pulse until the mixture until coarsely chopped.
- With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
- Season with salt and pepper, to taste.
- Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.
ROASTED EGGPLANT HUMMUS
This smooth eggplant hummus goes wonderfully with vegetables or pita bread. It is versatile and delicious! Enjoy!
Provided by Casey Glovin
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and spray with cooking spray.
- Place eggplant in a large bowl and toss in olive oil, garlic, salt, black pepper, basil, and thyme. Spread on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes; flip the eggplant cubes over and roast until eggplant is tender, 10 to 15 minutes more. Watch for over-browning.
- Place roasted eggplant in a food processor. Add garbanzo beans and lemon juice; process until smooth.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 8.3 g, Fat 4.9 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 167.9 mg, Sugar 1.1 g
ROASTED EGGPLANT HUMMUS
I love hummus and this one is like no other one I've tried because it has so much flavor! I served this with pita chips, at a party and it was loved by all my guests! This recipe was posted on a cooking site by a member known as Linda2230. I added my photo.
Provided by Lillian Russo
Categories Spreads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450 degrees F
- 2. Cut the eggplant into about 2 inch pieces. Cut the top portion of the garlic clove so that the garlic is exposed but be careful not to cut the garlic loose just yet. Put the garlic bulb on the cookie sheet and then spread the eggplant on the sheet making sure they are all separated, and then lightly drizzle the olive oil over eggplant and garlic. Sprinkle with salt and pepper. Then toss to make sure the eggplant and garlic bulb is coated with the salt and pepper.
- 3. Place in a 450 degree F oven and roast for 25 minutes and when done let cool, approximately 15 minutes.
- 4. In the meantime place the rinsed garbanzo beans, parsley, lemon juice, salt and pepper (to taste) in food processor and quickly pulse just to incorporate the ingredients. Taste and adjust seasoning.
- 5. Next add the roasted eggplant and squeeze the roasted garlic out of the bulb (yum, yum) and turn the food processor on and stream in the olive oil until the ingredients resembles a spread.
- 6. Place in a serving bowl and serve with pita chips or crackers.
EGGPLANT-HUMMUS DIP
This dish uses a combination of chickpeas and eggplant with garlic and warm spices. Serve with flat bread or pita wedges.
Provided by DailyInspiration
Categories Beans
Time 55m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Stab eggplant several times with a fork. Cook on a baking sheet for 45 minutes; cool completely, then remove peel.
- Combine eggplant, chickpeas, garlic, cumin, coriander, cayenne, black pepper, parsley and salt in food processor. Process until the consistency is smooth.
- Serve cold with toasted flat bread triangles or sliced pita bread.
LEMON EGGPLANT HUMMUS
Lemon eggplant hummus makes an excellent dip alternative!
Provided by SaraBeth
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 2h55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.
- Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.
- Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 13.4 g, Fat 4.4 g, Fiber 7 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 401.2 mg, Sugar 4.5 g
WHITE BEAN AND ROASTED EGGPLANT HUMMUS
Steps:
- Directions Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool. In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste. Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.
ZA'ATAR CHICKEN OR EGGPLANT AND HUMMUS WITH ISRAELI SALAD
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- For the za'atar spice blend: Combine spices for za'atar in small plastic container. Cover and shake to combine.
- For the chicken or eggplant and hummus: Salt eggplant planks if using, drain and press on a kitchen towel or pound chicken breast cutlets and tenders on gel board to 1/8 inch thick if using. Season the chicken with salt and pepper. Season eggplant or chicken with za'atar lightly on both sides.
- Heat a cast-iron skillet or griddle or large nonstick pan over medium high heat. Spray pan with oil and, working in batches, place eggplant or chicken in the pan and cook until brown and tender, about 3 to 4 minutes. Flip and cook another 3 to 4 minutes, then remove and transfer to a platter. Slice into strips when ready to serve.
- To make the hummus, in a food processor bowl, combine chickpeas, tahini, garlic, lemon juice, EVOO, 3 tablespoons za'atar and cumin. Process until smooth and add water if needed to thin. Transfer to a bowl.
- For the Israeli salad: Combine pickles, cucumbers, tomatoes, onions and herbs in a bowl. Add lemon juice, EVOO, salt and red or black pepper and toss to combine.
- Serve eggplant or chicken on platter with salad, hummus and pita bread.
GRILLED EGGPLANT HUMMUS
Categories Condiment/Spread Vegetable Appetizer Quick & Easy Healthy
Yield 6-8 people
Number Of Ingredients 6
Steps:
- Peel eggplant and cut into 1/2" round slices, brush both sides with olive oil and place on grill. Let grill on both sides until flesh is softened & lightly browned. Remove eggplant from grill and set aside until ready to process. Recipe can be doubled. In a sauce pan add 1/4 C olive oil & sliced garlic. Cook on low until garlic is tender but not burned and oil infuses with garlic flavor. Put garbanzo beans in food processor, add warm garlic and oil and pulse to mix, then add the grilled eggplant. Process with the remaining olive oil until smooth. May need to use a little more olive oil if you like a looser consistency. Remove mixture from processor and taste. Add pepper. Taste. Then mix in fresh lime juice. Enjoy with warm bread, carrots sticks, crackers, etc. Also great as a spread on sandwiches. Much better made a day ahead.
EGGPLANT TARTINES WITH HUMMUS AND ARUGULA
Provided by Gina Marie Miraglia Eriquez
Categories Leafy Green Tomato Vegetable Cocktail Party Quick & Easy Eggplant Arugula Legume Chickpea Healthy Low Cholesterol Vegan Gourmet
Yield Makes 8 (snack) servings
Number Of Ingredients 7
Steps:
- Preheat broiler. Brush eggplant on both sides with 3 tablespoons oil (total). Season with 1/2 teaspoon salt. Broil in 1 layer in an oiled 4-sided sheet pan 5 to 7 inches from heat, turning once, until browned and tender, 8 to 10 minutes total. Cool completely, then coarsely chop.
- Whisk together sun-dried tomatoes, Sriracha (if using), and remaining 2 tablespoons oil in a large bowl. Add arugula and salt to taste, then toss.
- Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula.
EGGPLANT HUMMUS SANDWICH
Make and share this Eggplant Hummus Sandwich recipe from Food.com.
Provided by Dienia B.
Categories Lebanese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Assemble fried eggplant, hummus, tomato, leaf lettuce and cheese between two slices of wheat toast.
EGGPLANT HUMMUS (BABA GHANOUSH)
A fantastic way to use the eggplant harvest. Great with pita slices, on rice crackers, or as a fresh vegetable dip.
Provided by MsTeechur
Categories Beans
Time 40m
Yield 24 servings (2 Tbs), 24 serving(s)
Number Of Ingredients 7
Steps:
- Prick eggplant with fork and bake for 20-30 minutes at 450 until it collapses on itself. Slice open to let cool.
- Drain garbanzo beans and put into Vitamix or food processor.
- Add peeled garlic, tahini, olive oil, and lemon juice. Start pulsing machine.
- Chop parsley and add.
- Using your fingers remove the flesh of the eggplant from the skin. Pull out the seeds. Add the flesh to the food processor.
- Pulse until desired consistency.
- Add salt as desired.
Nutrition Facts : Calories 39.3, Fat 1.4, SaturatedFat 0.2, Sodium 54.6, Carbohydrate 5.8, Fiber 1.7, Sugar 0.6, Protein 1.4
EGGPLANT CAPONATA WITH HUMMUS
Why pay for a jar of eggplant caponata at a specialty store when you can make it for less at home? Plus this recipe features a bonus: hummus!
Provided by My Food and Family
Categories Home
Time 25m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium-high heat. Add eggplant, peppers and onions; cook 6 to 7 min. until tender, stirring occasionally. Stir in parsley and seasonings.
- Spread each cracker with 1 tsp. hummus. Top each with about 2 tsp. of the eggplant mixture.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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