Eggplant Hummus Sandwich Recipes

EGGPLANT HUMMUS

Eggplant Hummus image

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

Ingredients

1 large eggplant
4 large garlic cloves (or more... I don't think you can add too much garlic)
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons lemon juice
1 tablespoon water
3 tablespoons tahini
1/4 teaspoon cumin
1 teaspoon salt

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.

EGGPLANT HUMMUS SANDWICH

Eggplant Hummus Sandwich image

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

Ingredients

2 slices wheat toast
2 slices eggplants, fried
1 tablespoon hummus
1 tomatoes, slice
1 leaf lettuce
1 slice cheese or 1 slice feta

Steps:

Assemble fried eggplant, hummus, tomato, leaf lettuce and cheese between two slices of wheat toast.

EGGPLANT HUMMUS

Eggplant Hummus image

I love hummus and this is a luscious, but healthy, version! It's great with pita chips or raw vegetables. Originally from a Bon Appetit booklet "Parties for Every Season". I sometimes increase the lemon juice and add another clove of garlic and about 1/2 teaspoon of dried oregano to create a different flavor, similar to what I can buy at the grocery store.

Provided by Leslie in Texas

Categories < 4 Hours

Time 1h20m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 large eggplant (about 1 1/2 lbs.)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 generous t. tahini (sesame seed paste)
1 garlic clove, minced
2 teaspoons chopped parsley

Steps:

Preheat oven to 350 degrees.
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 serving bowl, stir in parsley and season to taste with salt and pepper.

Nutrition Facts : Calories 321.6, Fat 21.5, SaturatedFat 3, Sodium 186.4, Carbohydrate 30.7, Fiber 12.1, Sugar 6.7, Protein 5.9

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