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