Roasted Eggplant Hummus

🧂 Ingredients

• 1 pc large eggplant
• 2 pcs garlic cloves
• 250 gr drained chickpeas
• 10 gr tahini paste
• 2 tbsp olive oil
• Thyme
• ½ fresh lemon juice
• Pepper and salt

Instructions

• 1 Drain and rinse the canned chickpeas. Simmer them in a little water for 10
  minutes and remove the skins. The hummus will be smoother after blending.
• 2 Combine the baked, soft eggplant flesh with the chickpeas and all the other
  ingredients in a food processor and blend until silky smooth.
• 3 Adjust the thickness by adding extra olive oil or some water and season to taste
  with salt, pepper.
• 4 Serve with vegetable sticks or flat bread and some toasted chickpeas on top.

Nutrition Info