Lemon eggplant hummus makes an excellent dip alternative!

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.

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  • Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.

  • Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.

Cook's Note:

You can use lemon juice instead of lime juice, if you prefer.

Nutrition Facts

94 calories; protein 3.3g; carbohydrates 13.4g; fat 4.4g; sodium 401.2mg. Full Nutrition
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