Roasted Eggplant Hummus

Looking for a new dip to serve at mealtimes or a friendly gathering? Most dips can be heavy in calories, but the recipe below includes more fiber and vitamins/minerals with fewer calories than the traditional cheesy dip.

 

Roasted Eggplant Hummus*

–Serves 6 to 8

 

Ingredients:

1 medium eggplant

3 Tbsp olive oil, divided

1 Tbsp tahini

2 cloves garlic

1 tsp lemon zest

1 lemon, juiced

1 can garbanzo beans, rinsed and drained

Salt and pepper, to taste

Fresh chopped parsley for garnish

Pomegranate seeds, optional for garnish

 

Directions:

  1. Preheat oven to 420F.
  2. Cut eggplant in half. Rub the cut side of the eggplant with 1 T of olive oil and place on a roasting pan, cut side down.
  3. Roast the eggplant until the interior is tender, 25-30 minutes. Let cool.
  4. Cut the eggplant in half and scoop the inside out, tossing the skin.
  5. In a food processor, combine the roasted eggplant “meat” with the remaining 2 T olive oil and other ingredients.
  6. Puree to desired consistency and serve.

 

Nutrient Analysis:

Calories: 135               Total fat: 7g                Sat fat: <1 g     Sodium: 164 mg     Cholesterol: 0 mg

Total carb: 14 g           Dietary Fiber: 4 g        Sugars: 2 g      Protein: 3 g

 

*Recipe & photo by Chef Katie Cavuto, MS, RD, of Nourish.Breath.Thrive

*Also courtesy of Today’s Dietitian

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