just like my previous raw eggplant 'fries', this is an easy way to use up the beautiful eggplants that are in season! and a delicious way that your children won't turn their noses up at. cause everyone loves hummus right? gosh there are so many ways to make it that I LOVE. I'm starting to think this blog needs its own 'hummus' tab. oh-and the nutritional benefits of parsley? HUGE. check out a recent post on my instagram (@wholegraci) to read more about all the amazing beauty benefits of that pretty green leaf!
ingredients:
1 can bpa free organic chickpeas, drained & rinsed
1 large eggplant
2 T raw local honey
melted coconut oil
1 head of garlic
3 shallots
3 T raw activated tahini
juice from 1 lemon
1/2 c fresh parsley
1 t sea salt
1/2 t ground pepper
-preheat oven to 400F. slice eggplant in half, chop shallots into large pieces & cut the top of the garlic bulb off so the cloves are exposed. place all onto a baking sheet lined with parchment paper, eggplant laying face down and drizzle generously with coconut oil + 3 T honey. roast for 10 minutes & then flip over eggplant and cook another 10-15 min until the eggplant is completely soft.
-scoop out the flesh from the skin of the eggplant & squeeze all the roasted garlic cloves out into a high speed blender along with shallot and all the rest of the ingredients. blend until smooth and creamy, adding a drizzle of evoo if needed. store in an airtight container. eat with EVERYTHING cause that's what hummus is for.
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