Eggplant Hummus
10 servings
120 minutes
Another good way to lighten hummus is to replace some of the chickpeas with baked eggplant. In addition to being lighter, the dish will also have a beautiful aroma. Olga Morozenko, chef of the restaurant "Krym Moy", shared the recipe with us.
Calories119.6kcal
Proteins3.8grams
Fats6.1grams
Carbohydrates13grams
Eggplant
350
g
Chickpeas
170
g
Onion
100
g
Sesame oil
50
ml
Lemon juice
15
ml
Sesame seeds
to taste
Pomegranate seeds (arils)
to taste
Ground black pepper
to taste
Salt
to taste
1
Place the eggplant and onion in the oven, bake for 40 minutes at 180 degrees.
- Eggplant: 350 g
- Onion: 100 g
2
Soak chickpeas in cold salted water and boil for 1.5 hours until the skin starts to come off.
- Chickpeas: 170 g
3
Blend the chickpeas, add lemon juice, and blend again.
- Chickpeas: 170 g
- Lemon juice: 15 ml
4
Add eggplant, onion, salt, and pepper to the blender and blend.
- Eggplant: 350 g
- Onion: 100 g
- Salt: to taste
- Ground black pepper: to taste
5
Place on a plate, drizzle with sesame oil, sprinkle with sesame seeds and pomegranate seeds, and serve with toasted bread.
- Sesame oil: 50 ml
- Sesame seeds: to taste
- Pomegranate seeds (arils): to taste
