Roasted Eggplant and Garlic Hummus

Roasted Eggplant and Garlic Hummus

  • 1 eggplant
  • 1 head garlic
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 cans garbanzo beans
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice


Preheat the oven to 350.  Slice the eggplant and the head of garlic in half and place on a foil-lined baking sheet.  Drizzle with the olive oil and season with salt and pepper.  Cover tightly with foil and roast for 1 hour, until the garlic is soft and spreadable.  Set aside until cool enough to scoop the eggplant from the peel and to remove the garlic cloves.

In a food processor, combine the eggplant, garlic, garbanzo beans, tomato paste and lemon juice, and puree until smooth.  Season with additional salt and pepper to taste.  Serve hummus with a drizzle of olive oil on top and freshly cracked pepper.


Yields about 8 servings.

WW Points Plus Value:  3 points per serving


Recipe from Curly Girl Kitchen