Photo: Joseph Gonzalez
Roasted Eggplant Hummus
8 ingredients
10 min + 20 min
6
openrecipes
Creamy hummus combined with roasted eggplant creates a delicious dip to serve with tortillas, pita chips or carrots.
Estimated Nutrition (whole recipe, rough)
406
Calories
12g
Protein
24g
Fat
42g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Eggplant Cut Into Large Cubes
- ¼ cups Extra Virgin Olive Oil, Divided
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 1 can 15.5oz Can Chickpeas (garbanzo Beans) Drained And Rinsed
- 2 Tablespoons Tahini
- 1 Garlic Clove
- 2 Tablespoons Fresh Lemon Juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes