Lemon Eggplant Hummus recipe

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Ingredients

2 eggplants, halved lengthwise
4 cloves garlic, peeled
¼ cup chopped fresh cilantro
3 tablespoons lime juice
3 tablespoons tahini
1 teaspoon salt

Nutrition Info

93.8 calories
carbohydrate: 13.4 g
cholesterol: : -
fat: 4.4 g
fiber: 7 g
protein: 3.3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 401.2 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.

  2. Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.

  3. Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.

Recipe Yield

6 servings

Recipe Note

Lemon eggplant hummus makes an excellent dip alternative!

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