Hummus is a great food full of healthy fats and nutrients. The store bought is good but nothing beats homemade! You get to control the ingredients and proportions and it’s so much easier to connect with your food if you make it yourself.
I know eggplant may sound a little weird here but the flavors mesh so well! Eggplant is one of those foods that a lot of people never try so this hummus is also a great way to introduce it to people.
1 medium sized eggplant
3 tbsp. extra virgin olive oil
1 tbsp. tahini
2-3 cloves garlic
1 tsp fresh lemon zest
Juice of 2 lemons
1 can garbanzo beans, drained and rinsed
Dash of salt
Preheat the oven to 450 degrees F.
Use one tablespoon of the olive oil to cover the outside skin of the entire eggplant. Put the eggplant on a pan and bake it for 20 minutes.
Remove from oven and allow it to cool completely.
Remove all of the seeds from the eggplant and then cut the meat out of the skin. Discard the eggplant skin and toss all of the ingredients in a food processor or blender and combine until they reach hummus consistency.
Serve with crackers, veggies, or use as a sandwich spread.