Ingredients Jump to Instructions ↓

  1. 1 large eggplant (about 1 1/4 pounds)

  2. 3 tablespoons olive oil, divided

  3. 1/2 cup drained canned garbanzo beans (chickpeas)

  4. 1 1/2 tablespoons fresh lemon juice

  5. 2 teaspoons (generous) tahini (sesame seed paste)*

  6. 1 garlic clove, minced

  7. 2 teaspoons chopped fresh parsley

  8. Available at some supermarkets and at natural foods stores and Middle Eastern markets.

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.


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