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Roasted Eggplant & Red Pepper Hummus

Source of Recipe


3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery






List of Ingredients



• 3 medium red bell peppers
  
• 1 large globe eggplant
  
• 2 cans (15-1/2-oz.) reduced-sodium garbanzo beans, drained and rinsed
  
• 3 medium cloves garlic, peeled and cut into slivers
  
• 4 cups water
  
• 1/2 cup tahini
  
• 1/2 cup fresh lemon juice
  
• 1 to 1-1/2 tsp salt
  
• 1 Tbsp honey
  
• 3/4 tsp ground cumin
  
• 1/8 tsp cayenne pepper
  






Instructions



1. Cut the peppers in halves lengthwise and place cut-side down on a baking sheet. Put the sheet on the highest oven rack under a hot broiler and broil until the skins blacken. Remove from the oven and drape damp paper towels over the peppers. Let cool. Discard the skins, stems and seeds; coarsely chop.
   
   
2. Pierce the eggplant in several places and place on a baking sheet. Roast in a preheated 400-degree oven 45 to 60 minutes, or until the eggplant is very soft. Cool. Scrape the pulp from the skin into a bowl, discarding the seeds and skin.
   
   
3. Combine the drained garbanzo beans with the garlic and water in a saucepan. Bring to a boil; reduce the heat and simmer 15 minutes. Drain and cool.
   
   
4. Combine the peppers, eggplant pulp and garbanzo beans in a food processor and puree. Add the tahini, lemon juice, salt, honey, cumin and cayenne. Puree until smooth and creamy.
   
   Serve cold or at room temperature with toasted pita bread, slices of a baguette or crackers.
   
   Makes about 5 cups.