Low Carb Eggplant Hummus
Are you one of the millions looking to cut the excess carbs out of your daily meals? Well, this Low Carb Eggplant Hummus is a tasty option for those looking for a light and healthy lunch that has about half the carbs of your traditional hummus.
Carbs, glorious carbs. I love a good carb just like the next person, but every once in a while it’s good to eat lighter and healthier. Now that I am getting older and watching my kids grow into young adults, I am becoming a bit more health conscious. Scouring the interwebs or talking with coworkers you find that more and more people are cutting back on their carbs and trying to eat healthier.
Hummus on its own is a relatively low carb option for a healthy diet and a dish my family and I love. But when you add in the pita or chips usually served with hummus, you compromise its healthy benefits. With this in mind, I wanted to make one of our favorite snacks just a bit more healthy and lighter.
Eggplant is a very versatile and underrated vegetable and one that I have used and served as a dip in the past. Eggplant has about half the carbs of garbanzo beans but just as much fiber. So I thought, why not combine the two for a lower net carb total that doesn’t lower the flavor. The result, a Low Carb Eggplant Hummus that tastes just as good as traditional hummus but is lighter and perfect for cucumber slices, celery sticks or pita chips on your cheat day.
Lets Get To It
First you will want to cut the top and bottom off of a medium, firm purple eggplant and then slice down the middle lengthwise to cut it in half. Once cut, set the eggplant in an oven proof dish and season the cut side with a few tablespoons of olive oil and salt and pepper to taste.
Flip eggplants over and cover pan with aluminum foil. Bake in a preheated 400° oven for about 1 hour or until the eggplant becomes soft to the touch. You can roast the eggplant the night before, or fold some clothes while the eggplant does its thing. After about an hour the eggplant should look like this.
Let eggplant cool for a bit and then scrape the flesh from the skin and allow to cool.
While you are waiting for the roasted eggplant to cool, take out your food processor and toss in 5 cloves of garlic and pulse until chopped fine.
Scrape the chopped garlic from the sides of the bowl and add the olive oil, lemon juice, drained garbanzo beans, roasted eggplant and salt and pepper to taste.
Pulse the hummus until smooth and creamy.
If the hummus is thicker than you want it, you can use the reserved bean liquid to thin out. However I did not need to use the liquid here as the hummus came out perfect. This is the point here you will want to taste and adjust your seasoning. I had to add a bit more salt. To keep the low carb trend going, serve with some sliced english cucumbers and some carrot and celery sticks. Enjoy!
- 1 medium Eggplant
- 1 can Garbanzo Beans Drained, liquid reserved
- 1/3 cup olive oil plus a couple tablespoons
- 2 each Lemons Juice of
- 5 cloves garlic
- TT salt and pepper
Cut off top and bottom of eggplant and then cut in half lengthwise. Set in roasting pan, drizzle with extra olive oil, season with salt and pepper/ Cover roasting pan with tin foil and roast for 1 hour or until eggplant becomes soft to touch.
Once eggplant is cooked, scrap eggplant flesh out of skin and allow to cool.
Place garlic in food processor and pulse until chopped fine.
Scrape side of bowl and add the rest of the ingredients, leaving bean liquid aside. Pulse hummus until smooth, about 2 minutes. If hummus seems to tight, add some of the bean liquid a little bit at a time until desired consistency is achieved.
Serve with sliced cucumber, carrots and celery for a low carb lunch or snack. Enjoy!