I love a simple dip that can be pulled together effortlessly before a party or for an easy snack throughout the week. This roasted eggplant hummus is one of my favorites and was inspired by Dr. Fuhrman’s version in his Eat to Live Cookbook.
Eggplant is low in calories due to his high water content and rich in a host of vitamins and minerals. as well as important phytonutrients.
Beans are a power food having uniquely high levels of fiber and resistant starch, carbohydrates that are not broken down by our digestive system. Resistant starch is indigestible and therefore reduces the total number of calories that can be absorbed from the beans. The fiber and resistant starch also limit the blood sugar raising effects of beans. Additionally, when resistant starch and some fibers reach the colon, they act as food for healthy gut bacteria, which ferments into anti-cancer compounds within the colon.
Ingredients
- 1 medium eggplant
- 1 can no-salt-added chickpeas, or 2 cups cooked chickpeas
- 2 T. tahini
- 2 T. lemon juice
- 3 small cloves garlic
- 1 1/2 tsp. Bragg Liquid Aminos (if you don’t have this you can salt to taste)
- Smoked paprika, to garnish
Directions
- Place the whole eggplant on a baking sheet lined with parchment paper and bake at 350 degrees for 45 minutes.
- When the eggplant is finished baking carefully cut off the top stem and cut into 3-4 large chunks.
- Place garlic in food processor and pulse (I love doing this so I don’t have to mince them.)
- Add chickpeas, tahini, lemon juice, and Bragg Liquid Aminos and blend until chunky.
- Add eggplant and blend until silky smooth.
Serve as part of a crudité platter for a party or add several large spoonfuls to your lunchtime salad or wrap.
