Roasted Eggplant and Red Pepper Hummus
3 medium red bell peppers
1. Cut the peppers in halves lengthwise and place cut-side down on a baking sheet. Put the sheet on the highest oven rack under a hot broiler and broil until the skins blacken. Remove from the oven and drape damp paper towels over the peppers. Let cool. Discard the skins, stems and seeds; coarsely chop.
1 large globe eggplant
2 cans (15 1/2 ounces) reduced-sodium garbanzo beans, drained and rinsed
3 medium cloves garlic, peeled and cut into slivers
4 cups water
1/2 cup tahini
1/2 cup fresh lemon juice
1 to 1 1/2 teaspoons salt
1 tablespoon honey
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2. Pierce the eggplant in several places and put onto a baking sheet. Roast in a preheated 400-degree oven 45 to 60 minutes, or until the eggplant is very soft. Cool. Scrape the pulp from the skin into a bowl, discarding the seeds and skin.
3. Combine the drained garbanzo beans with the garlic and water in a saucepan. Bring to a boil, reduce the heat and simmer 15 minutes. Drain and cool.
4. Combine the peppers, eggplant pulp and garbanzo beans in a food processor and puree. Add the tahini, lemon juice, salt, honey, cumin and cayenne. Puree until smooth and creamy. Serve cold or at room temperature.
Note: Serve with toasted pita bread, slices of a baguette or crackers.
Makes about 5 cups
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