Roasted Eggplant Chile Hummus - Tex-Mex Recipes Dallas Texas

Roasted Eggplant Chile Hummus

• 1 eggplant -- roasted
• 3 15 oz cans Garbanzo beans (chickpeas) -- rinsed and drained
• 5 cloves garlic cloves (1/2 head) -- roasted
• 5 cloves garlic cloves (1/2 head) -- chopped
• 2 ounces lemon and/or lime juice
• 3/4 cup tahini -- or more
• 1 teaspoon Mild New Mexican Chile Powder
• 1 teaspoon Chipotle powder
• 1 teaspoon Smoked red Savina powder (Mild to Wild) -- See note
• 1 tablespoon Ground cumin -- to taste
• salt and pepper -- to taste
• 1/4 bunch cilantro -- chopped

  Cut the eggplant lengthwise in half and place skin side up in broiler. Roast until skin blisters, then turn cut-side up for a few more minutes until cooked through. Remove and cover in a plastic bag until needed. Roast half the head of garlic at the same time. Individual cloves with skin on.

  Peel the roasted and fresh garlic and put in blender or food processor. Add the chickpeas and tahini (I pour off some of the oil separated from tahini to reduce the oil content). Peel the eggplant and add it, the New Mex and Chipotle powders, lemon juice, cumin, salt, pepper and some cilantro and blend until smooth. Adjust texture and taste with tahini and lemon juice, salt and various powders. Set some aside 1/3 or so for non-ChileHeads and add the Savina Powder.