Eggplant Hummus - 15.1g Carbs, 5.7g Fiber, 3.6g Sugar
From: www.bonappetit.com
1 large eggplant (about 1 1/4 lb)
3 Tbsp olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 Tbsp fresh lemon juice
2 Tsp (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 tsp chopped fresh parsley
Preheat oven to 350 degrees F.
Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.
Makes about 2 cups
Servings: 6
Serving Size: 107 g (107 g = 3.77 oz // 3.77 oz = 0.47 cups)
Nutrition pr Serving: 151 Calories, 82 Calories from Fat, 9.1g Total Fat, 1.3g Saturated Fat, 0mg Cholesterol, 9mg Sodium, 15.1g Total Carbs, 5.7g Dietary Fiber, 3.6g Sugars, 4.3g Protein
Vitamin A 1% - Vitamin C 10% - Calcium 3% - Iron 12%
Nutrition Grade: A-
Good points:
No cholesterol
Very low in sodium
High in dietary fiber
High in manganese
Very high in vitamin B6
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