Say Good Bye to store bought hummus. Having a fast alternative is always a great, but when you don't have that option you have no other choice than making your own. Our oldest child is allergic to garbanzo beans and all legumes (she can only have black beans), including her endless list of food allergies. So we have no other choice but making homemade, and i'm ok with that.
A little back story we have been having a hard time finding a safe (top 8 free) Tahini. After countless hours on the internet and emailing all the companies, I came across this company called PEPPERWOOD ORGANIC after receiving an email stating that the only thing that enters and is processed in their plant are sesame seeds I was jumping for joy. They sent us over a jar and let me tell you it is amazing. Aeverie hates eggplant, she has texture problems. one day i was playing around with a recipe and added baked eggplant had her try it and she Loved it. so I hope you enjoy the recipe as much as our family does. P.S it is always a plus when we can sneak veggies into our children's food.
A little back story we have been having a hard time finding a safe (top 8 free) Tahini. After countless hours on the internet and emailing all the companies, I came across this company called PEPPERWOOD ORGANIC after receiving an email stating that the only thing that enters and is processed in their plant are sesame seeds I was jumping for joy. They sent us over a jar and let me tell you it is amazing. Aeverie hates eggplant, she has texture problems. one day i was playing around with a recipe and added baked eggplant had her try it and she Loved it. so I hope you enjoy the recipe as much as our family does. P.S it is always a plus when we can sneak veggies into our children's food.
Ingredients needed to make Eggplant Hummus
- Eggplant (2 medium or about 2 pounds)
- 1/4 cup Tahini (PEPPERWOOD is the brand we use)
- 1/4 cup lemon juice
- 2 garlic cloves (I leave out for my daughter)
- 1/4 teaspoon Cumin
- 1/2 teaspoon pink salt
- 1 teaspoon olive oil (I leave out when cutting calorie intake)
- 2 Tablespoons fresh chopped parsley
- Preheat oven to 400F.
- Poke holes on eggplant with fork and place on baking sheet in oven skin and all.
- Bake for 40 minutes.
- After eggplants are done, cool and cut open taking out the meat. Throw away skin.
- Put eggplant meat, tahini, lemon juice, garlic, olive oil, cumin and salt into blender.
- Blend until smooth or desired consistency (add more olive oil if needed or desired)
- Pour into bowl and top with freshly chopped parsley.