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

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"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

"First made these (and reviewed) in 2011. This NYE I made a big box of mixed cashews and walnuts and they were very popular. Highly recommend these. Make sure you boil the honey and butter for the full 2 minutes; and once you've coated in the sugar and cinnamon stir occasionally to keep nuts separated." - nannylyn

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Happy cooking...