Go Back
Low Carb Eggplant Hummus
Print

Low Carb Eggplant Hummus

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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings 8 People
Author Nate

Ingredients

  • 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

Instructions

  • 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!