Hummus & Eggplant with Lavosh

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

6 g
187 mg
24 g
3 g
6 g
0 mg

3 cups canned garbanzo beans
¾ cups liquid from beans, or water
2 tsp cumin
1 tsp ground coriander
4 minced garlic
1 Tbsp rice vinegar
½ tsp sea salt
¼ cup sesame tahini
¼ cup extra virgin olive oil

Roasted Eggplant Mixture
1½ cups peeled eggplant, diced into ½-inch pieces
1½ Tbsp diced red onions
2 Tbsp diced Roma tomatoes
2 tsp fresh basil
1 Tbsp chopped fresh parsley
1½ tsp extra virgin olive oil
½ tsp sea salt
1 tsp minced garlic
¼ tsp freshly ground black pepper

8 ¼-oz Lavosh crackers

  1. Preheat oven to 375F.
  2. To make hummus: drain beans and reserve ¾ cup liquid. Place beans in blender container with juice from beans or water. Add spices, garlic, rice vinegar and salt and puree until smooth. Add sesame tahini and olive oil and continue to puree. Add more liquid if too thick. Consistency should be spreadable.
  3. On a baking sheet, spread diced eggplant in a single layer and roast for 30 to 45 minutes, or until lightly browned and soft. Cool slightly. Place eggplant into a medium mixing bowl and mash the eggplant using a hand-held immersion blender. Add remaining ingredients and mix well.
  4. Serve 1 lavosh cracker with 3 tablespoons hummus and 3 tablespoons roasted eggplant mixture.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.