Roasted Eggplant And Garlic Hummus Recipes
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
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.
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
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.
CREAMY ROASTED GARLIC HUMMUS
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Provided by Whats Cooking
Categories Spreads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Serve at room temperature with crudites, warm pita or crackers.
- Optional: Sprinkle with chopped parsley or paprika before serving.
Nutrition Facts : Calories 91.1, Fat 5.3, SaturatedFat 0.7, Sodium 146.2, Carbohydrate 9.3, Fiber 1.8, Sugar 0.1, Protein 2.2
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 Hummus
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
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