Roasted Eggplant and Garlic Hummus
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.
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