Roasted Eggplant Hummus with Vegetable Crudités

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  • 1 medium eggplant, cubed
  • 3 cloves garlic
  • ½ cup extra virgin olive oil, divided
  • Himalayan Crystal Salt
  • 1 can garbanzo beans, drained and rinsed
  • ½ lemon, juiced
  • Freshly ground pepper
  • A selection of cut vegetables: carrots, cucumber, peppers, squash, zucchini

Common Food Allergens

FREE FROM: wheat/gluten, dairy, corn, soy, nut
CONTAINS: nightshades, citrus

Nutrition Highlights

  • Eggplant: phytonutrients, fiber, vitamin B1
  • Garlic: flavonoids, anti-viral
  • Garbanzo beans: manganese, fiber
  • Vegetables: fiber, vitamins, minerals


  1. Preheat the oven to 400 degrees. Place cubed eggplant and garlic cloves on a baking sheet. Coat lightly with olive oil and season with salt. Roast until the eggplant is tender, about 30 minutes. Remove from the oven and allow to cool.
  2. In a food processor or blender, combine roasted eggplant and garlic, garbanzo beans, lemon juice, remaining olive oil, salt and pepper. Process until smooth and creamy.
  3. Serve immediately with vegetables, or store in the refrigerator until ready to eat.


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