Time for eggplant in our Central PA CSA. Roasted Eggplant Hummus makes a nice light lunch - dip in carrots or crackers, even celery or pepper slices.
1 small eggplant (you will need about 12 ounces after peeling)
1/4 cup roasted tomato olive oil
1 - 3 tsp red pepper flakes
16 ounce can chickpeas
1/3 cup peanut butter
3 Tbl lemon juice
2 Tbl water
1/2 Tbl garlic, chopped
1 tsp ground cumin
3/4 tsp kosher salt
1/2 tsp black pepper
Heat oven to 350 degrees. Peel eggplant and cut into rounds. Brush with 2 tbl olive oil and place on a baking sheet on a sheet of non stick foil. Sprinkle with red pepper flakes (more or less, to your liking of spice).
Roast in oven for about 20 minutes until soft.
While roasting, put the remaining ingredients (including remaining olive oil) in the food processor. When eggplant is done, add to the food processor and pulse until almost smooth.