This smooth eggplant hummus goes wonderfully with vegetables or pita bread. It is versatile and delicious! Enjoy!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
3 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and spray with cooking spray.

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  • Place eggplant in a large bowl and toss in olive oil, garlic, salt, black pepper, basil, and thyme. Spread on the prepared baking sheet.

  • Bake in the preheated oven for 10 minutes; flip the eggplant cubes over and roast until eggplant is tender, 10 to 15 minutes more. Watch for over-browning.

  • Place roasted eggplant in a food processor. Add garbanzo beans and lemon juice; process until smooth.

Cook's Note:

Stir in extra olive oil 1 tablespoon at a time if hummus is too dry.

Nutrition Facts

81 calories; protein 1.7g; carbohydrates 8.3g; fat 4.9g; sodium 167.9mg. Full Nutrition
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