Barbara's Eggplant Hummus
I roasted a large whole eggplant, half a large onion and 6-8
garlic cloves at 400 degrees until soft.
Those went in the food processor to be pureed with two rinsed 20 oz. cans
of chickpeas, a couple tablespoons of tahini, a good dose of lemon
juice (1/2 c.+ to taste), about 1/2 tsp. cumin, plus a few dashes
of cayenne and ground black pepper.
Makes about 4 cups. Going to try freezing some.
I learned a new trick on FoodTV for getting the "guts" out of the
eggplant. When it cooled slightly, wrapped it up in plastic wrap (open on the
stem end). Cut the stem off, inverted the eggplant over the bowl and squeezed
the pulp out and rolled up the plastic-covered skin like a toothpaste tube.
Posted to the Discussion
Board by OstaraSpring
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