Lemon Eggplant Hummus Food

LEMON EGGPLANT HUMMUS

Steps:

• 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.

EGGPLANT HUMMUS

Steps:

• Pre-heat the oven to 400°F.
• Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
• If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
• Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
• If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.

MIDDLE-EASTERN EGGPLANT ROUNDS

Steps:

• Heat a large nonstick skillet over medium-high heat and add the oil. Add the eggplant rounds and season with 1/4 teaspoon salt. Cover and cook until brown on the bottoms, about 4 minutes. Reduce the heat to medium-low and, working quickly, flip each eggplant round and top with a dollop of hummus and a cherry tomato quarter, rounded-side down. Cover and cook until heated through and the bottoms are golden brown, about 7 minutes.
• Transfer to a platter using a spatula. Sprinkle with the parsley and lemon zest and serve.

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

EGGPLANT HUMMUS

Steps:

• Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

LEMON CILANTRO EGGPLANT DIP

Steps:

• Preheat oven to 425 degrees F.
• Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
• Place eggplant halves, skin-sides up, in foil-lined pan.
• Wrap garlic in foil and place in pan with eggplants.
• Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
• Unwrap garlic.
• Cool eggplants and garlic until easy to handle.
• When cool, scoop eggplants' flesh into food processor with knife blade attached.
• Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
• Spoon dip into serving bowl; stir in cilantro.
• Cover and refrigerate at least 2 hours.
• Serve dip with pita and vegetables.

ROASTED EGGPLANT AND GARLIC HUMMUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
• Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
• Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.

EGGPLANT & HUMMUS BURGER RECIPE BY TASTY

Steps:

• Combine chickpeas, garlic, lemon juice, tahini, cumin, and salt in a blender and blend until smooth.
• Slice eggplants into four 1-inch (2 ½ cm) slices. Sprinkle eggplant slices with salt and let sit for 20-30 minutes, then pat dry.
• In a small bowl, stir together oil, paprika, garlic powder, red pepper flakes, salt, and pepper.
• Brush each side of the eggplant slices with the oil and spice mixture.
• Heat a pan or grill on medium-high heat and cook each eggplant slice for 3-4 minutes per side.
• Build your burger with the hummus sandwiched between two eggplant slices.
• Enjoy!

LEMONY HUMMUS

Steps:

• Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.

LEMON-GARLIC HUMMUS

Steps:

• In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.