Mediterranean Roasted Eggplant Hummus

GF V DF VG SF Apr 9, 2024

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This is 50% hummus, 50% babaganoush, and 100% delicious. Roasted eggplant in hummus provides great creaminess and fantastic flavor without the need for oil. The subtle flavor of almond butter adds some necessary fats, and complements everything else perfectly. You can also check out any of my other salad dressings or hummus recipes!

ROASTED EGGPLANT
- 1 medium (548 g) Eggplant

HUMMUS
- 15.5oz can (254 g) Chickpeas, drained and rinsed
- 1/4 cup (60 g) Lemon juice
- 2 tnsp (30 g) Minced garlic
- 2 tbsp (32 g) Almond butter
- 1 tbsp (3 g) Parsley, dried
- 2 tsp (6 g) Cumin, ground
- 2 tsp (6 g) Paprika
- 1/2 tsp (3 g) Salt
- 1/2 tsp (1.5 g) Black pepper, ground

1. Cut your eggplant in half, and add to a parchment lined cookie sheet. Bake cut side down at 400F for about 40 minutes, or until eggplant is soft and collapses

2. Combine baked eggplant (with skin!), with the rest of the ingredients in a food processor. Blend until super smooth. Garnish with olives and feta, and transfer to an airtight container to store in the fridge

https://www.poormanprotein.com/recipes/roasted-eggplant-hummus

Description

 This is 50% hummus, 50% babaganoush, and 100% delicious. Roasted eggplant in hummus provides great creaminess and fantastic flavor without the need for oil. The subtle flavor of almond butter adds some necessary fats, and complements everything else perfectly. You can also check out any of my other salad dressings or hummus recipes!

Time

Prep Time:

10 minutes

Cook Time:

40 minutes

Total Time:

50 minutes

Cost

Total Cost:

Cost per Serving:

$0.19

Ingredients

Serving(s)

Roasted Eggplant

1 medium Eggplant

Hummus

15.5oz can Chickpeas, drained and rinsed
1/4 cup Lemon juice
2 tnsp Minced garlic
2 tbsp Almond butter
1 tbsp Parsley, dried
2 tsp Cumin, ground
2 tsp Paprika
1/2 tsp Salt
1/2 tsp Black pepper, ground

Instructions

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1. Cut your eggplant in half, and add to a parchment lined cookie sheet. Bake cut side down at 400F for about 40 minutes, or until eggplant is soft and collapses



2. Combine baked eggplant (with skin!), with the rest of the ingredients in a food processor. Blend until super smooth. Garnish with olives and feta, and transfer to an airtight container to store in the fridge

Nutrition Facts

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Servings: 21

Serving Size: 2 tbsp (32 g)
Calories: 35

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Total Fat: 1.2g (1 %)
 Saturated Fat: 0.1g (1 %)
 Polyunsaturated Fat: 0.3g
 Monounsaturated Fat: 0.5g
Cholesterol: 0mg (0 %)
Sodium: 82mg (4 %)
Total Carbohydrate: 5.3g (2 %)
 Fiber: 2.0g (7 %)
 Net Carbs: 3.3g
 Total Sugar: 1.6g
  Added Sugar: 0.0g (0 %)
Protein: 1.6g (3 %)

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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 15mg (1 %)
Iron: 0.34mg (2 %)
Magnesium: 12mg (3 %)
Potassium: 99mg (2 %)

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Glycemic Index:

22.1

Glycemic Load:

0.9

Sources of Inspiration

https://youtu.be/dhuvZMsy9pY?si=iPrkskL0DT-J7oyt

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