Roasted Eggplant and Garlic Hummus

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

A delicious appetizer that's a guaranteed crowd pleaser!

Recipe tags: vegetable base, easy difficulty, app, vegetarian, roast

1	eggplant, about 2 pounds, ends trimmed, peeled, cut into ½-inch pieces
1 tsp	salt
4 cloves	garlic, minced
2 Tbsp	olive oil
1 can	(16-ounce) garbanzo beans (chickpeas), rinsed and drained
1 Tbsp	Better Than Bouillon^® Organic Seasoned Vegetable Base
¼ cup	tomato paste
2 Tbsp	tahini (sesame seed paste)
2 Tbsp	fresh lime juice
¼ tsp	cayenne pepper
¼ tsp	turmeric
⅛ tsp	cinnamon
1 pkg	(4-ounce) feta cheese, crumbled
½ cup	finely chopped walnuts

1

Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
2

Evenly place eggplant pieces on prepared baking sheet. Sprinkle with salt and let stand for 15 minutes. Place eggplant in oven, roast until done, about 30-40 minutes, stirring occasionally. Remove from oven; set aside.
3

Meanwhile, to the processor bowl add garlic, oil, chickpeas, Vegetable Base, tomato paste, tahini, lime juice, cayenne pepper, turmeric and cinnamon. Process until smooth. Add roasted eggplant and process until smooth.
4

Place in serving bowls, top with feta crumbles and chopped walnuts.

Serve with fresh vegetables, such as carrots, celery, jicama or cauliflower.

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