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{Dishes: Roasted Eggplant & Spinach Hummus}


Guys!!!! It's Friday!!! I don't know about you mamas (& dadas!) but we are soooo ready for the weekend.

So much to squeeze in before the summer officially ends, so we will be taking advantage! As well as some tiny progress on the homefront...

For now I have one of our favorite dishes from our CSA basket. Roasted Eggplant & Spinach Hummus smothered in roasted garlic and piled high on crackers or veggies (or you can just spoon feed it to yourself like Miss Z because that is how she rolls!)


Eggplant isn't a veggie I buy regularly, more like one I eat when my mom makes it. But half the fun of the CSA is getting to play around with new-to-me recipes.

Zoe is a huge hummus fan, and since she is still finicky about meat she gets a great deal of her protein from it (And other beans & grains)... My step-daughter K loved it and agreed it would make a yummy spread for sandwhiches and perfect for to dip veggies in. And we all know how much I love a dish that the little loves and the rest of the family devours.

So here is your must try recipe for your weekend entertaining!













Ingredients

2 medium sized eggplants

3 cloves roasted garlic

4 tbsp lemon juice

1tsp lemon zest

1 12 oz can of chickpeas

1/3 cup tahini paste

1/3 cup chopped spinach

1/4 ground cumin

1/4 tsp pepper

1/2 tsp salt

1/4 tsp dried parsley

2 tbsp extra virgin olive oil + more for serving

1 1/2 tbsp pine nuts

Recipe

Preheat oven to 450

Slice EP in half lengthwise, place on a parchment paper lined baking sheet and drizzle a bit of olive oil on top.

Cut head of garlic in half, wrap in foil and place on the same sheet.

Roast for about 30 minutes and set aside to cool.

In the bowl of a food processor, combine the cooled eggplant and rest of the ingredients, except the olive oil, salt and pepper.

Pulse until the mixture is coarsely chopped.

With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.

Season with salt and pepper, to taste.

Stores for about a week in an airtight container!

Enjoy as a spread in sandwhiches, veggie dip, on crackers or pita bread!

Happy Friday my loves, and remember winter is too long so enjoy these last few weeks of summer!

xo

Natalie

#dishes #bebe

© 2014 by Chic Boston Mama.