You may also like
Categories:
eggplant eggplant garbanzo beans Tahini lemon juice garlic bean liquid onions paprika parsley whole wheat pita pockets head romaine lettuce tomatoes
Viewed: 61 - Published at: 3 years agoIngredients
- EGGPLANT HUMMUS (makes enough for 8 servings)
- 1 medium eggplant
- 1 cup cooked or canned garbanzo beans (no or low salt), reserving liquid
- 2 tablespoons raw tahini
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, finely chopped
- 1/3 cup bean liquid or water
- 1 tablepoon dried chopped onions
- paprika, for garnish
- dried parsley , for garnish
- PITA POCKETS
- 2 whole wheat pita pockets
- 1 small head romaine lettuce
- 1 large or 2 small tomatoes, thinly sliced
Method
- Bake eggplant at 350 degrees for 45 minutes until tender. When eggplant is done blend all hummus ingredients in a blender until creamy smooth. Spread into pita pockets. Add lettuce and tomatoes.
- Note: This hummus also makes a wonderful dip for vegetables. Sprinkle with paprika, parsley, and scallions if desired.
