Eggplant Hummus

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We featured two Middle Eastern recipes last week: Roasted Red Pepper Hummus and Baba Ghanouj. Today’s recipe combines their key ingredients, chickpeas and eggplant.


“Using ingredients associated with Mediterranean roots can compensate for reduced fat content and add flavor in the process,” says Dana Jacobi, author of the 12 Best Foods Cookbook and a contributor to the American Institute for Cancer Research’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life. “These include puréed beans, garlic and yogurt. Chickpeas make a great hummus, and marrying puréed chickpeas with the eggplant used in baba ghanouj makes a perfect romance between these two popular East Mediterranean dishes.”

All of the ingredients should be available at your local natural and organic food store.

Eggplant Hummus
Makes about 9 servings (2 tablespoons each)

1 medium (1 lb.) eggplant
4 large garlic cloves
Olive oil
3/4 cup canned chickpeas, rinsed and drained
2 tablespoons tahini
2 tablespoons plain nonfat yogurt
1 teaspoon ground cumin
1 to 2 tablespoons fresh lemon juice
Salt and ground pepper

  1. Preheat the oven to 350°F.
  2. Place the eggplant on a baking sheet. Place the garlic in a square of foil. Add 2–3 drops olive oil, rubbing to coat the garlic. Seal the packet, and place on the baking sheet.
  3. Bake the eggplant and garlic until very soft: 40–50 minutes for the garlic, 60–75 minutes for the eggplant. Turn the eggplant 3 to 4 times so it cooks evenly. Place the eggplant in a bowl; slit it open and set aside to cool and drain.
  4. Discarding the drained liquid and skin, place the roasted eggplant in a food processor. Squeeze the garlic from its skin and add, along with the chickpeas, tahini, yogurt, cumin, and 1 tablespoon of lemon juice. Whirl until the hummus is smooth and fluffy. Season the hummus to taste with salt, pepper and additional lemon juice, if desired.
  5. For best flavor, refrigerate hummus 4 to 24 hours before serving. Serve accompanied by toasted whole-wheat pita bread and raw vegetables.

Per serving: 59 calories, 2 g total fat (less than 1 g saturated fat), 9 g carbohydrate, 2 g protein, 3 g dietary fiber, 64 mg sodium

Recipe and photo courtesy of the American Institute for Cancer Research

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