Roasted Eggplant Hummus

There is hummus among us! This recipe comes from Lillian Russo at Just A Pinch Recipe Club.

Ingredients:

1 lg eggplant

1 lg bulb of garlic

1-15 oz can garbanzo beans- drained and rinsed

1/3 cup flat leaf parsley

3 tbsp fresh squeezed lemon juice

1/3 cup olive oil, extra virgin

1/4 cup olive oil, extra virgin, for roasting the eggplant and garlic

1 tsp kosher salt

1/4 tsp pepper

Directions:

1. Preheat oven to 450 degrees F.

2. Cut the eggplant into about 2 inch pieces. Cut the top portion of a garlic clove so that the garlic is exposed but be careful not to cut the garlic loose just yet. Put the garlic bulb on the cookie sheet and then spread the eggplant on the sheet making sure they are all separated, and then lightly drizzle the olive oil over the eggplant and garlic. Sprinkle with salt and pepper. Then toss to make sure the eggplant and garlic bulb is coated with the salt and pepper.

3. Place in a 450 degrees F oven and roast for 25 minutes and when done let cool, approximately 15 minutes.

4. In the meantime place the rinsed garbanzo beans, parsley, lemon juice, salt and pepper (to taste) in food processor and quickly pulse just to incorporate the ingredients. Taste and adjust seasoning.

5. Next add the roasted eggplant and squeeze the roasted garlic out of the bulb (yum, yum) and turn the food processor on and stream in the olive oil until the ingredients resemble[] a spread.

6. Place in a serving bowl and serve with pita chips or crackers.