Roasted Eggplant Hummus Recipes

Steps:

• Preheat the oven to 450 degrees F and place an oven rack in the middle.
• Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
• In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
• Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

Steps:

• 1. Preheat oven to 450 degrees F
• 2. Cut the eggplant into about 2 inch pieces. Cut the top portion of the garlic clove so that the garlic is exposed but be careful not to cut the garlic loose just yet. Put the garlic bulb on the cookie sheet and then spread the eggplant on the sheet making sure they are all separated, and then lightly drizzle the olive oil over eggplant and garlic. Sprinkle with salt and pepper. Then toss to make sure the eggplant and garlic bulb is coated with the salt and pepper.
• 3. Place in a 450 degree F oven and roast for 25 minutes and when done let cool, approximately 15 minutes.
• 4. In the meantime place the rinsed garbanzo beans, parsley, lemon juice, salt and pepper (to taste) in food processor and quickly pulse just to incorporate the ingredients. Taste and adjust seasoning.
• 5. Next add the roasted eggplant and squeeze the roasted garlic out of the bulb (yum, yum) and turn the food processor on and stream in the olive oil until the ingredients resembles a spread.
• 6. Place in a serving bowl and serve with pita chips or crackers.

Steps:

• Preheat the oven to 425 degrees F.
• On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature.
• Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
• Serve with root vegetable chips for dipping.