Lemon Eggplant Hummus

Lemon Eggplant Hummus

by Jeremiah Johnson 2 years ago
0 (0)
45 minutes
93.8 kcal
13.4 g carbs
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Description

Lemon eggplant hummus makes an excellent dip alternative!

Ingredients
  • 2 eggplants, halved lengthwise
  • 4 cloves garlic, peeled
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 3 tablespoons tahini
  • 1 teaspoon salt
Directions
  1. 1. Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.
  2. 2. Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.
  3. 3. Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
Nutrition Facts
serving: 6 servings
calories: 93.8 kcal
carbohydrates: 13.4 g
protein: 3.3 g
saturated fat: 0.6 g
sodium: 401.2 mg
fiber: 7 g
sugar: 4.5 g