Saturday, January 28, 2012
1 Pita bread, softened
4 tablespoons roasted eggplant-hummus spread
1/4 cup alfalfa sprouts
1/4 medium tomato, diced
Spread hummus on pita. Top with remaining ingredients. Fold and enjoy!
Sat Fat: 0.5g
Roasted Eggplant-Hummus Spread
Makes approximately 12 servings, 2 tablespoons each
1 medium eggplant
1 garlic bulb, separated into cloves, peeled
1 can garbanzo beans (chickpeas), drained
2 tablespoons tahini
2 tablespoons olive oil
Black pepper to taste
Make slits in the eggplant. Insert a clove of garlic into each slit. Heat your grill, and place eggplant over the heat. As the eggplant begins to char, turn. Remove when charred on all sides and it is beginning to get soft. Let cool until you can handle it.
Slice the eggplant in half and scoop out the flesh and garlic cloves. Place in blender or food processor. Add the can of beans. Blend or process until beginning to get smooth. Add tahini (sesame paste) and olive oil, and process/blend until very smooth. Serve warm or cold. Can be frozen for future use.
Sat fat: 0.5g