Preheat oven to 400 degrees. Line a 13x9-in. baking pan with foil; set aside.
While hummus is made from blended chickpeas, it’s closely related to baba ghanoush, a dip of roasted and pureed eggplant. Combining both gives this spread the creamy, thick texture of hummus with the earthy smokiness of eggplant.
Servings and Ingredients
|1 (16- to 18-oz.) eggplant|
|5 tbsp. Gustare Vita extra virgin olive oil, divided|
|1 tsp. Hy-Vee salt, divided|
|¼ tsp. coarsely ground Hy-Vee black pepper, plus additional for garnish|
|¾ c. diced seedless cucumber|
|¾ c. halved Basket & Bushel grape tomatoes|
|¼ c. jarred pickled red onions, drained|
|1 tbsp. pickled onions brine|
|6 fresh mint leaves, finely chopped|
|2 (15-oz.) cans Hy-Vee no salt added garbanzo beans, drained and rinsed|
|3 tbsp. tahini|
|3 tbsp. fresh lemon juice|
|2 tsp. refrigerated garlic paste|
|½ c. Soirée traditional feta crumbled cheese|
|2 tbsp. Hy-Vee roasted & salted pepitas|
|Sea salt pita crackers, for serving|
Things To Grab
- 13x9-in. baking pan
- Aluminum foil
- Medium bowl
- Food processor or blender
- 15x12-in. serving board or platter
Cut eggplant lengthwise in half. Score a crisscross pattern onto cut sides of eggplant with tip of a sharp knife, making cuts about ½-in. deep. Drizzle with 2 Tbsp. olive oil; season with ¼ tsp. salt and ¼ tsp. pepper. Place in prepared baking pan, cut sides up. Roast for 30 to 35 minutes or until fork-tender. Cool for 15 minutes.
Meanwhile, place cucumber, tomatoes, pickled onions, 1 Tbsp. pickled onions brine and mint in a medium bowl; toss to coat and set aside.
Scoop pulp from eggplant and place in food processor. Add garbanzo beans, tahini, lemon juice, 1 Tbsp. olive oil, garlic paste and remaining ¾ tsp. salt. Cover and process for 1½ to 2 minutes or until smooth, scraping down sides as needed.
Spread hummus on half of a 15x12-in. serving board or platter. Sprinkle with additional pepper, if desired. Drain cucumber mixture. Layer cucumber mixture, feta and pepitas on top. Drizzle with remaining 2 Tbsp. olive oil. Arrange pita crackers on other half of board or platter. Serve immediately.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 250mg
- Total Carbohydrates: 11g
- Protein: 4g