Roasted Eggplant Chile Hummus
Roasted Eggplant Chile Hummus - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
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.© Jim Catanich
"I created this soup after becoming tired of the excess salt and lack of veggies in canned..." - robin c.
"Awesome Sausage, Apple and Cranberry Stuffing Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine..." - ponygirl64
"Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce." - kathy
"Buy a big roast so you will have plenty of leftovers. The gravy was a bit salty, but the flavor combination was fantastic! I didn't put all the dry ingredients on the roast, just enough to give it a good covering and the rest in the pan with the liquid. I served it with mashed potatoes and green beans and ... " - lorac
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.
"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.