Eggplant-Hummus Dip Spread
Eggplant-Hummus Dip Spread – misc – Hope you will like this one also, it is one of the best misc. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Pizza and pasta are a great way to go for vegetarians, but just be careful of all those carbs and eat them in moderation. If you don t eat dairy, ask for a slice of pizza with sauce topped with tons of veggies and see how great it tastes, and how good it is for you.
Ingredients (use vegan versions):
- 1 big eggplant
- 4 cups of cooked, drained chickpeas (or thawed, previously cooked and drained chickpeas)
- 4 garlic cloves, peeled.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriande
- 1/8 teaspoon cayenne
- 1/2 teaspoon black peppe
- 1/2 cup minced parsley
- Some salt
Directions:
Cook the eggplant at 375 degrees for 45 minutes. (Stab it a few
times with a fork first.) Take it out and let it cool. (I chop it up a
bit so it cools faster.) Remove the peel from the eggplant. Toss the
eggplant, along with the other ingredients, into a food processor, and
let ”er rip until the consistency is smooth.
Notes:
-Jan said cook the eggplant for an hour at 450 degrees (I think). That
much heat and time doesn”t seem necessary, though I might not know
just how whithered and black a cooked eggplant is supposed to be.
-You might want to add a little water or broth if you like the
standard, runny hummus consistency. The above recipe is slightly on
the dry side, but I like it since it”s good for piling up huge amounts
on rice cakes and such without the dip running over and making a mess.
-The hummus recipe that I cannibalized for this is a bit more involved. It
might be worth it to follow it to the letter, but what I do works
fine, and is easy enough that I can do it on a regular basis.
(The recipe is appended.)
-Chickpeas are around 14% Cals. from fat. With the eggplant (and the
lemon juice), this spread is probably around 11-12% CFF.
Serves:
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