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My review
Lemon Eggplant Hummus
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SaraBeth
"Lemon eggplant hummus makes an excellent dip alternative!"
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Ingredients
2 h 55 m servings 94Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.
- 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.
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Footnotes
- Cook's Note:
- You can use lemon juice instead of lime juice, if you prefer.