Preheat oven to 400 degrees. Line a 13x9-in. baking pan with foil; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
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
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 250mg
- Total Carbohydrates: 11g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%