Roasted Eggplant Hummus with Curry

Wow! What an easy take on an already easy and healthy appetizer to make. Basically the same ingredients as my Easy Homemade Hummus but with even more of a Mediterranean twist with the addition of roasted eggplant and a few key spices.

Ingredients:

• 1 eggplant sliced in half then cut into half moons
• 1T toasted pine nuts*
• 1T curry
• 1t Hungarian paprika
• Salt and pepper to taste
• 1 can of chickpeas 
• 1 chipotle pepper in adobe
• 1 lemon 
• 3-4T of olive oil
• Chips or toasted pita

* E.A.T. Tip: Pine nuts are expensive and they do not have a long shelf life. To increase the shelf life, I toast them in a 400 degree oven on a baking sheet until golden brown, then allow to cool. Place them in a container or freezer bag and into the freezer. I keep these in the freezer and just pull them out as I need them.

Directions:

Heat oven to 400 degrees. Toss eggplant sliced with spices and 1 tablespoon of olive oil.

Arrange on a baking sheet so they are not crowded and roast 20-25 minutes, turning half way through. You are looking for them to soften slightly.

Once done, remove from oven and add to a food processor with the chickpeas and chipotle pepper. Blend while adding the remaining olive oil and juice from 1 lemon until smooth. 

Transfer to a serving dish and drizzle with olive oil and sprinkle additional pine nuts. Serve with toasted pita or chips.

I believe the key to serving this dip is in serving it warm, which gave it an extra creaminess. The spices combined with the chipotle pepper really made this dish stand out from regular hummus.

A wonderful choice as a snack, side dish, or spread with vegetables. Eggplant is also in season and everyone is looking for new ways to use this vegetable up!

E.A.T. local E.A.T. well