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 Snacks
Rated 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

Ingredients

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

Directions

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.

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Latest Reviews

"A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic." - colleen

"Sour cream gives a tangy twist to this otherwise traditional banana bread recipe." - peg

"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

"My family loves this soup. There are a few things I done different that made it taste richer. Instead of cooking the potatoes on the stove top, (I think this maks them watery) I baked them in the microwave with the skin on. I let them cool down and then peel them and cut them into chuncks. They ... " - kaykendrick50_12223

"If sweet little baby Jesus floated down from a cloud and handed you a bowl of soup, this would be it. This soup was so good that I created a username just to review and comment on it. I made the soup exactly as written. Even after adding the cream cheese I was still skeptical that it would come ... " - learningtogether

"Stop right here, and NEVER make another spaghetti sauce recipe. I love to cook and have tried a lot of them-this is by far the best! I tried the recipe 3 ways because I had a lot of garden tomatoes to use and it's the end of the 2018 growing season. See below for tips you might want to use on this ... " - krissers

Happy cooking...