This Garlic and Roasted Eggplant Hummus is a tasty change from plain hummus. Garlic, tahini, and lemon juice give the dish depth and brightness. Roasted eggplant gives it a smoky flavor and a creamy texture. Spread this hummus on low-carb crackers or sliced vegetables and serve as an appetizer or snack that is keto-friendly and tastes great.
Ingredients: 1 large eggplant. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons extra virgin olive oil. 1/2 teaspoon ground cumin. Salt and pepper, to taste. 2 tablespoons chopped fresh parsley, for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Use a fork to make several holes in the eggplant, then put it on a baking sheet. Place the eggplant in an oven that has already been heated. Roast it for 45 to 50 minutes, or until the skin is charred and the flesh is soft. Take the eggplant out of the oven and let it cool down a bit. When it's cool, take off the skin and throw it away. Put the roasted eggplant flesh in a colander to get rid of any extra water. Put the roasted eggplant flesh, garlic that has been minced, tahini, lemon juice, olive oil, cumin, salt, and pepper in a food processor. You may need to scrape down the sides of the food processor to make it smooth and creamy. Put the hummus in a bowl to serve, and then top it with chopped fresh parsley. For a keto-friendly dip, use your favorite low-carb crackers or sliced vegetables to go with the garlic and roasted eggplant hummus. Have fun!
Prep Time: 15 minutes
Cook Time: 50 minutes
GhostPunch Studios