Roasted eggplant makes an interesting and flavorful hummus
I have this obsession with hummus. I’ve made it too many times to count, and I’ve posted about it borderline too many times to be normal.
There are just so many flavor options! Artichoke, Pumpkin, Greek, Spinach & Avocado, and so. much. more.
It wouldn’t be weird if I had an I ♥ hummus bumpersticker. Well I guess it would be kinda weird, but it wouldn’t be a lie.
Since eggplant is in season for the next few months, I thought it would be a good idea to make an eggplant hummus.
Naturally, I thought right.
We’ll start by roasting some chopped eggplant. You don’t even have to peel the eggplant, so it takes minutes to prepare.
Roasting the eggplant really brings out its flavor and makes this hummus good-oooo-oood.
Then you let that cool a minute while you open your can of chickpeas and drain & rinse them. Then chop some garlic & parsley. Get out your spices and your food processor, and let’s get this hummus party started.
Put the roasted eggplant in first, and give it a good whirl so it starts to blend. Then add your chickpeas. I like to let this go for a minute or so to puree everything. Add all your other ingredients in, take a taste and adjust seasonings if necessary, then enjoy!
I love how this hummus is so satisfying but also packs in the veggies. I discuss my obsession with veggies almost daily, so it shouldn’t surprise you that hummus with lots of veggies that’s served with veggies makes me really happy.
Even if you’re not a veggie-loving freak like me, you will like this roasted eggplant hummus.
[amd-zlrecipe-recipe:249]
