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Hummus Eggplant with Lavosh
Ingredients
Hummus
3 cups canned garbanzo beans
3/4 cups liquid from beans, or water
2 tsp cumin
1 tsp ground coriander
4 minced garlic
1 Tbsp rice vinegar
1/2 tsp sea salt
1/4 cup sesame tahini
1/4 cup extra virgin olive oil
Roasted Eggplant Mixture
1 1/2 cups peeled eggplant, diced into 1/2-inch pieces
1 1/2 Tbsp diced red onions
2 Tbsp diced Roma tomatoes
2 tsp fresh basil
1 Tbsp chopped fresh parsley
1 1/2 tsp extra virgin olive oil
1/2 tsp sea salt
1 tsp minced garlic
1/4 tsp freshly ground black pepper
8 1/4-oz Lavosh crackers
Instructions
Preheat oven to 375F.
To make hummus: drain beans and reserve 3/4 cup liquid. Place beans in blender container with juice from beans or water. Add spices, garlic, rice vinegar and salt and puree until smooth. Add sesame tahini and olive oil and continue to puree. Add more liquid if too thick. Consistency should be spreadable.
On a baking sheet, spread diced eggplant in a single layer and roast for 30 to 45 minutes, or until lightly browned and soft. Cool slightly. Place eggplant into a medium mixing bowl and mash the eggplant using a hand-held immersion blender. Add remaining ingredients and mix well.
Serve 1 lavosh cracker with 3 tablespoons hummus and 3 tablespoons roasted eggplant mixture.
Nutrition
| Calories | 140 |
| Protein | 6g |
| Sodium | 187mg |
| Carbohydrates | 24g |
| Fat | 3g |
| Fiber | 6g |
| Cholesterol | 00mg |
| Servings | 8 |