Lemon Eggplant Hummus Recipes

WHITE BEAN AND ROASTED EGGPLANT HUMMUS

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.

EGGPLANT & HUMMUS BURGER RECIPE BY TASTY

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!

LEMONY HUMMUS

Steps:

• Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.

ROASTED EGGPLANT HUMMUS

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

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.

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

EGGPLANT HUMMUS

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.