Preheat oven to 425 degrees. Line a rimmed baking pan with foil; set aside. Combine eggplant and olive oil in a bowl; toss to coat. Spread mixture evenly on prepared baking pan. Bake for 20 minutes. Let stand for 15 minutes.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Add extra flavor to your homemade hummus by using roasted eggplant and edamame.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ c. eggplant, peeled and chopped | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 1 (15-oz.) can Hy-Vee garbanzo beans, drained and rinsed | ||
| 1 c. frozen shelled edamame, thawed | ||
| ¼ c. tahini | ||
| 1 tsp. lemon zest | ||
| 2 tbsp. fresh lemon juice | ||
| 4 clove(s) garlic, minced | ||
| ½ tsp. Hy-Vee sea salt | ||
| ¼ tsp. Hy-Vee ground cumin | ||
| ⅛ tsp. Hy-Vee paprika | ||
| Mini bell pepper halves, for serving |
Things To Grab
- Rimmed baking pan
- Aluminum foil
- Medium bowl
- Food processor
Directions
Combine garbanzo beans, edamame, tahini, lemon zest and juice, garlic, salt, cumin, and paprika in a food processor. Add cooled eggplant and process for 1 to 2 minutes or until nearly smooth. Transfer mixture to a serving bowl; sprinkle with paprika. Serve dip with mini bell peppers.
Nutrition facts
Servings
70 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 130mg
- Total Carbohydrates: 7g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%