Roasted Eggplant and Edamame Hummus

Recipe

Appetizer
Roasted Eggplant and Edamame Hummus

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User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

16
Servings
5min
Prep
40min
Total

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Description

Add extra flavor to your homemade hummus by using roasted eggplant and edamame. 

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Servings and Ingredients

Ingredients
Serves 16
QuantityIngredientAdd
2 ½ c.eggplant, peeled and chopped
1 tbsp.Gustare Vita olive oil
1(15-oz.) can Hy-Vee garbanzo beans, drained and rinsed
1 c.frozen shelled edamame, thawed
¼ c.tahini
1 tsp.lemon zest
2 tbsp.fresh lemon juice
4 clove(s)garlic, minced
½ tsp.Hy-Vee sea salt
¼ tsp.Hy-Vee ground cumin
tsp.Hy-Vee paprika
Mini bell pepper halves, for serving

Things To Grab

  • Rimmed baking pan
  • Aluminum foil
  • Medium bowl
  • Food processor

Directions

  1. Preheat oven to 425 degrees. Line a rimmed baking pan with foil; set aside. Combine eggplant and olive oil in a bowl; toss to coat. Spread mixture evenly on prepared baking pan. Bake for 20 minutes. Let stand for 15 minutes.

  2. Combine garbanzo beans, edamame, tahini, lemon zest and juice, garlic, salt, cumin, and paprika in a food processor. Add cooled eggplant and process for 1 to 2 minutes or until nearly smooth. Transfer mixture to a serving bowl; sprinkle with paprika. Serve dip with mini bell peppers.

Nutrition facts

Servings

70 Calories per serving
2 tablespoons

Amounts Per Serving

  • Total Fat: 3.5g
  • Cholesterol: 0mg
  • Sodium: 130mg
  • Total Carbohydrates: 7g
  • Protein: 3g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%

Recipe Source:

Balance December 2018