Eggplant Hummus dip
This Eggplant hummus Dip is truly a delicious way to enjoy eggplant Easy to make, full of flavor, and delicious as a spread on a sandwich, with cut veggies I make it almost once a week. It’s a super simple and easy dip recipe !
Eggplant Hummus dip
- 1 medium Eggplants
- 1 cup Cooked Chickpeas drained
- 2 Cloves Garlic
- 2 tablespoon olive oil
- 1/2 cup tahini paste
- 1/2 cup plain yogurt
- 1 teaspoon Salt
- 1 teaspoon cumin
- 2 tablespoon Lemon juice
For Salad Topping - 1 Tomato, diced
- ½ Cucumber, diced
- ½ cup diced red onion
- 1 tablespoon fresh parsley
- ½ teaspoon Salt
- 1 tablespoon fresh lemon juice
- Drizzle olive oil
- ½ teaspoon red pepper flakes
- Preheat oven to 400 F. Slice eggplant into ¼ inch thick
rounds and set on a parchment paper-lined baking sheet.
Brush with olive oil, then bake for 15 minutes, or until soft,
flipping eggplant over halfway through cooking. - Peel away the skin of the eggplant and add the flesh to a food processor, with the garlic, lemon, chickpeas, tahini, yogurt, salt,cumin, olive oil. Puree until smooth.
- In a bowl add tomato, cucumber, onion and parsley, salt, lemon juice and a generous drizzle of olive oil. Toss and set aside. Top Eggplant Hummus dip with a generous drizzle of olive oil and red pepper flakes. Add Spoon the salad on top eggplant dip be sure to drain any excess liquid before adding on top of the eggplant dip Serve with warm pita wedges or veggies of your choice enjoy .
