Roasted Eggplant Hummus

• 1 pound eggplant cut in to large cubes
• 1/4 cup extra-virgin olive oil divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 15 1/2 ounces chickpeas garbanzo beans, drained and rinsed
• 2 tablespoons tahini
• 1 garlic clove
• 2 tablespoons fresh lemon juice
• hummus
• eggplant

1. Preheat oven to 425 degrees.
2. On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer.
3. Roast for 18-20 minutes.
4. Remove from oven and set aside.
5. In food processor combine, chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times.
6. Add eggplant and blend on highest level until desired consistency.
7. Store in air tight containers in the refrigerator.

cubes, extravirgin olive oil, salt, pepper, chickpeas garbanzo beans, tahini, garlic, lemon juice, hummus, eggplant

Taken from www.yummly.com/recipe/Roasted-Eggplant-Hummus-1669784 (may not work)