A hummus that heals! This Healing Indian Eggplant Hummus is a perfect blend of roasted eggplant, chickpeas, and Indian spices like turmeric. It’s gluten-free, vegan, and fat-free, making it a delicious snack recipe for dipping or spreading!
Maybe I should call this “Baba Ghanoush Hummus 2.0“! The whole “roasted eggplant” thing is happening again. This time, we’re taking the Indian route. Tons of turmeric, curry powder, garam masala, you get the idea! Roasted eggplant really is the secret to ultra creamy dips and dishes without the “cream”. People either love or hate eggplant, but when it’s roasted and blended, there’s no way not to love it (you really don’t even “know” it’s there!)
I don’t hate any fruit or veggie. I don’t care, I’m just grateful for them all! Now, they don’t all love me, but we’re learned how to have a mutually beneficial relationship at times and in smaller amounts (like mushrooms!). But if I could just open my fridge and have an endless supply of ALL the produce, I’d be more than content! I’d never let any of it go to waste becasue when you end up with some sad “close-to-dieing” produce, you can just cut it up and throw it in some hummus! Haha!
Along with spices and herbs of course! Then not only are you “healing” dieing produce, but you’re also able to heal your tummy and insides! You can heal your soul! Channeling our ultimate healing cuisine, Indian! I’m pretty sure all Indian dishes end up being so super healthful and helpful to the body with all the antioxidant, anti-inflammatory, aromatic, healing herbs and spices! So let’s throw all that in the blender and make a perfect dip, condiment, spread, or snack for everyday use or all those gatherings we have during this season of the year!
Healing Indian Eggplant Hummus
- Preheat the oven to 450°F to roast the eggplant. Cut the eggplant lengthwise in half, then slice diagonal slits in the flesh for easy scooping once roasted. Roast in the oven for about 20 minutes. Remove and let cool before scooping out the flesh (about 1 cup).
- In a large food processor, combine the roasted eggplant flesh, chickpeas, spices, and lemon. Blend until smooth, adding a few tablespoons of water as needed to keep things moving.
- Store the hummus in a closed container in the fridge for about 1 week or freeze measured out amounts in plastic baggies for easy use to defrost as needed!
Doesn’t the color just make you happy? Of course, it does! Nice and easy, creamy and dreamy, healing and nourishing! PLUS, secretly veggie-packed! I think we have ourselves a hummus win! What do you think? No dissing eggplant here. You could fool anyone, even yourself. When something tastes so good and so creamy, you’ll find it hard to stop dipping into the bowl!
So tell me:
+ Be honest, is there really a fruit or veggie you just despise, can’t stand what-so-ever? No!
+ What do you wish your fridge was packed with a never-ending supply of?
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