I created this recipe as a low FODMAP replacement for hummus. I love hummus, like LOVE LOVE LOVE hummus. When I was pregnant with my son I ate one Costco tub of hummus every 2 days. Hummus and vegetables were my cravings! Yes, I am strange like that! Sadly, I am no longer able to tolerate chickpeas and have turned to my garlic and onion free version of Baba Ghanoush as a substitute. You can remove the eggplant meat from the skins if desired. I leave the skins in for the added fiber boost!
Supplies:
Ingredients:
- 3 large eggplant
- 2 tsp cumin
- 1 tsp black pepper
- Juice of 2 lemons
Instructions:
- Preheat oven to Roast 425F.
- While oven is heating, line baking sheet with aluminum foil.
- Remove stems from eggplant and place on foil.
- Roast eggplant whole for one hour, turning once after 30 minutes.
- While eggplant is cooking, cut lemons in half and juice into the food processor.
- Add cumin, black pepper and olive oil into the food processor.
- When eggplant is done, remove sheet pan from oven.
- Allow eggplant to cool enough to handle.
- Coarsely chop eggplant and place in food processor.
- Process until smooth.
- Once smooth, place in oven safe dish and roast for 15 minutes.
- Serve warm.
ENJOY!