A couple of weekends ago, I decided to get a little creative and figure out a way that I could enjoy a salty snack that wouldn’t harm my progress in healing my gut. With some beautiful farmer’s market ingredients, and a trip to the olive oil store, this recipe was born!
The beautiful part about hummus is you can make it with pretty much any veggie. The consistency is up to you. It's all in the amount of Tahini you add, the main veggie you’re using and how long you blend. If you’re following a low FODMAP regimen like me, this is simple and delicious. If you’re just doing your healthy thang, this is still a great and easy recipe to make for snacks all week.
Prep time: 15 min
Cook time: 45 min
Chill time: 3 hours
(1) 1-1.5 lb eggplant
3 tbsp of garlic infused olive oil
2 heaping tbsp of tahini paste
3-4 tbsp of chili powder
Salt and pepper to taste
Preheat oven to 375 degrees.
With a fork, pierce the eggplant a few times and place the eggplant on a baking sheet. Bake the eggplant for 35-45 min until the eggplant becomes soft.
Remove the eggplant from the oven and allow to cool for an hour or two.
Once the eggplant has cooled (you'll be able to handle it with bare hands) peel the skin and place the 'pulp' in a blender or food processor. Add the olive oil and tahini into the food processor and blend until smooth.
Add the hummus into a bowl and add spices to taste. Chill and serve after an hour in the fridge. Serve with veggies or some GF crackers and enjoy.