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Paleo Roasted Eggplant Hummus
Make this Paleo hummus as an appetizer for your next gathering, and watch your guests’ faces fill with delight. Eggplant and cauliflower are roasted until golden and soft, then blended with tahini, extra virgin olive oil, lemon juice, garlic, pepper, and salt. The smokey flavor of the roasted eggplant shines through this dip and pairs beautifully with just about anything.
How to Make It
Step 1
Preheat your oven to 350F/180C and line a baking sheet with parchment paper. Chop the cauliflower into florets and transfer them to the baking sheet. Slice the eggplant in half and prick them a few times with a fork. Drizzle 2 tbsp of olive oil over the cauliflower and eggplants. Sprinkle ¼ tsp of salt over them, toss the cauliflower to combine, and rub the eggplants.
Step 2
Roast for 12-14 minutes until the cauliflower florets are tender. Transfer them to the bowl of the food processor. Flip the eggplant halves and roast for another 15 minutes.
Step 3
The eggplant should be very soft when done. Let cool for a couple of minutes until cool enough to handle. Slip the skin off the eggplants or scoop out the flesh using a spoon and transfer it to the food processor. Add the tahini, lemon juice, 1 tbsp olive oil, 1 garlic clove, chili pepper, and ¼ tsp salt, and pulse until smooth.
Step 4
Taste and adjust the seasoning to your liking. Transfer to a serving bowl or plate. Swirl the hummus using a spoon. Pour 1 tbsp of olive oil and garnish with chopped parsley. Serve with fresh veggies or Keto crackers.
Ingredients
- Cauliflower
200 g
- Eggplant, raw
2 medium
- Extra virgin olive oil
4 tbsp
- Tahini
1 tbsp
- Lemon juice
2 tbsp
- Garlic
1 clove
- Hot chili peppers, green, raw
0.5 each – approx 4″ – 6″ long
- Salt
0.5 tsp
- Parsley
2 tbsp, chopped
