Smoky Eggplant Hummus

This Lebanese-inspired dip tastes incredible. The eggplant is the secret to its silky texture, and the low overall fat content and high soluble fiber in the chickpeas (which are pureed until smooth) make it a safe choice.

Makes 6-8 servings

1 medium eggplant (about 1 pound)
1 Cup cooked or canned chickpeas, rinsed and drained
1 large garlic clove, mashed
2 Tablespoons well-stirred tahini
1/4 Teaspoon salt
1/4 Cup fresh lemon juice
1 Tablespoon finely chopped fresh flat-leaf parsley

Pita bread for serving

Preheat broiler or prepare a grill. Prick eggplant in several places with a fork. Broil or grill about 3-4 inches from heat, turning every 10 minutes or so, until eggplant is charred all over and very soft (about 45 minutes). Put eggplant in a bowl to cool and collect juices.

When cold, peel skin off eggplant, discard skin, and transfer pulp to a blender or food processor. Add all remaining ingredients except parsley and puree until very smooth, scraping down sides with a rubber spatula as necessary. Transfer to serving bowl and sprinkle with parsley. Serve with fresh pita bread.


All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)

All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.