Eggplant gives this hummus dip a luxurious texture, without much fat. Serve this dip with baked pita chips. This recipe comes to us from Trudy of veggie.num.num.
Serves 6
- 1 (12 ounce) eggplant
- 2 tablespoons peanut oil
- 1 tablespoon curry powder
- 1/2 teaspoon paprika
- 1 1/2 cups chickpeas, cooked or canned & drained
- 2 tablespoons tahini
- juice of 1 lemon
- baked pita chips, for serving
Preheat the oven to 400 degrees.
Slice the eggplant in half lengthwise, and then into half round slices. Toss the eggplant half rounds with the peanut oil in a medium bowl. Season with the curry powder and paprika and spread out in one layer on a roasting tray.
Transfer the tray to the oven and roast, tossing occasionally, for 25-30 minutes, or until the eggplant is soft and golden. Remove from the oven and let cool.
Combine the roasted eggplant, chickpeas, tahini and lemon juice in a food processor. Process until smooth, adding a little more peanut oil if you prefer a smoother consistency. Season with salt and pepper to taste and enjoy with pita chips.
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