Thursday, May 21, 2009

Kendra's hummus with roasted eggplant

Here's the recipe I make every week...and it disappears every week! It's super cheap and takes 5 minutes and is soooo good. My good friend Kendra gave me the recipe. It pretty much sealed the friendship :)

1 large can garbanzo beans (chickpeas), drained
2-4 cloves garlic, crushed (or 1/2 tsp dried garlic)
1/6 cup water
2-4 Tbsp tahini (opt)
1 Tbsp olive oil
pinch salt
Lemon juice - start with 1/2 lemon and add to taste
1 eggplant, roasted and scooped from peel*

Dump. Purée with stick blender/blender/food processor. Dip.

* The eggplant is optional but SO stinkin' good. It's so creamy. Just wrap the eggplant in foil (well!) and toss it in the oven the next time you bake something. When it soft, it's done. Let cool completely in foil, then unwrap and add to hummus.

1 comment:

Mark and Kendra said...

Haha! I loved the caption under the photo! I'm so happy you like this recipe. We're like you and can't get enough of it. I wish we had one of those hand blenders. It would be so much easier to make...