ROASTED EGGPLANT HUMMUS

INGREDIENTS

• 1 organic eggplant
• 1 15.5 oz can organic chick peas
• 1 organic lemon
• 2 cloves organic garlic, peeled & chopped
• 2 TBSP olive oil
• Salt & pepper to taste
• Organic cucumber slices
• Organic celery, cut in sticks
• Organic baby carrots
• Organic red pepper slices
• Organic crackers of choice

DIRECTIONS

1. Slice eggplant in half. Score the inside with a knife, in a crisscross pattern.  Brush each eggplant (underside half) with 1 TBSP olive oil and sprinkle lightly with salt and pepper.
2. Invert eggplant (skin side up) and place in a baking pan.
3. Bake in a 400 degree oven for ½ hour (eggplant should be fork tender when done).
4. Let eggplant cool. Cut off 1/3 of one half (to be chopped and used as garnish).
5. Scoop out the inside of the eggplant halves and combine in a bowl with chickpeas, juice (and grated peel) of one lemon, and chopped garlic. Puree until smooth. Add salt and pepper to taste and puree again.
6. Place hummus in serving bowl and garnish with reserved chopped eggplant.
7. Serve with cucumbers, red peppers, baby carrots, celery, and crackers.