Hummos/Eggplant Recipes
Yield
1 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chickpeas (garbanzo beans)
|
|
| 1 | x |
eggplant
whole |
*
|
| 1 | x |
lemon
juiced |
*
|
| 6 | each |
garlic cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chickpeas (garbanzo beans)
|
|
| 1 | x |
eggplant
whole |
*
|
| 1 | x |
lemon
juiced |
*
|
| 6 | each |
garlic cloves
|
|
Directions
For fatfree hummos, soak and cook garbanzo beans.
Bake one whole eggplant in the oven until the skin is black and the flesh is soft.
Cool and peel the eggplant, blend in the food processor or blender with the garbanzo beans, adding the juice of one lemon, six cloves of garlic and salt to taste.
Blend it all up until smooth.
