99% Food 1% Skin

Garlicky Eggplant Garbanzo Hummus

In Food, Home Creation on September 18, 2013 at 14:15

Doof Home

The best snack I find during detox are bean dips.

They are tasty and satisfy hunger easily being extremely protein-rich.

Only problem was finding the vehicle for the dip.

Pita is wheat; as most crackers from the store are wheat-based.

I came across some that were rice-based, but inevitably,  they had soy sauce or corn oil on them.

We could dip with carrot or celery sticks; but we opted for rice.

I ended up mixing the hummus with steamed brown rice and it was delicious!

DH and I both LOVE garlic.

WARNING: This version of the hummus is very garlicky!



1 large eggplant

1 can of garbanzo beans (I used the organic garbanzo beans from Trader Joe’s), strain the beans and save the juice

3 cloves of garlic

1 jalapeno

2 tbsp. of tahini sauce

1 tbsp. of olive oil and extra for brushing eggplant

2 tbsp. of garbanzo can juice

1/2 tbsp. of lemon juice

1/4 tsp. of salt, extra for eggplant

black pepper


Preheat 350F.

Cut eggplant in half. Brush olive oil on top and sprinkle salt and pepper.

Roast eggplant for 20-30 mins.

Check to see the eggplant is cooked through and brown on top.

Peel skin of eggplant and put the rest in a blender.

Add beans, garlic, jalapeno, tahini, olive oil, garbanzo bean juice, salt and lemon juice in the blender.

Blend until smooth.


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