A couple of years ago I convinced my mom to buy a kitchen aid stand mixer. I wanted red, but she was paying so we settled on pink. Regardless, it was arguably the best day of my young life. That is until she finally gave in and listened to my painful and persistent complaints about our food processor. “IT’S ONE HUNDRED YEARS OLD,” I would yell, every Thanksgiving, when I couldn’t get the stupid thing to close and turn on. “Please help meeeee.” I would whine, until finally my mom would jam the cover closed and I would puree away. The day we brought home our brand new Cuisinart food processor was like Christmas. I love the food processor. I honestly don’t know why, I just do. To be perfectly honest I love anything that has to do with food. Appliances to cook food, vessels to hold food, grocery stores, farmers markets, tiny wooden spoons, I could go on and on. I’ve been known to scream with joy when I find goat cheese on sale and do a happy dance when I eat hummus. It’s weird, I know. Now just imagine my mood when I made homemade roasted eggplant hummus, IN THE FOOD PROCESSOR! It’s the little things people, I’m telling ya. This recipe is so easy and I love the flavor combo of chickpeas and eggplant together. It’s the bomb.
Roasted Eggplant Hummus
1 medium eggplant
1/2 tsp kosher salt + more for sprinkling eggplant
1/4 cup + 1 tbsp olive oil
2 cloves garlic, minced
1 15oz can organic chickpeas/garbanzo beans, drained, rinsed with cold water and patted dry
1 tsp paprika
1/2 tsp ground pepper
- Preheat oven to 350 degrees.
- Peel eggplant and slice into 1 inch slices before placing onto a non-stick baking sheet.
- Generously sprinkle both sides of eggplant with salt and 3 tablespoons of the olive oil. Top each eggplant disk with minced garlic.
- Bake eggplant for 30 minutes.
- In a food processor, combine chickpeas and remaining 2 tablespoons of the olive oil. Puree for 2 minutes, until chickpeas turn to a paste.
- To the processor add roasted eggplant, paprika, pepper and remaining 1/2 teaspoon salt.
- Puree the mixture until smooth and well combined.
Serve with gluten free brown rice chips, crackers or veggies.
Notes: Eggplant will be very soft and may fall apart after it’s cooked. This is ok, you’re going to process it anyway. Cooked eggplant should measure about 1 cup.