Hummus made with eggplant. That’s exactly what it looked and tasted like. Although, as Tricia mentioned, it was a lot smoother than when using chickpeas.
After I roasted and peeled the eggplant, I had my doubts at this point that it was not too appealing. Fortunately, once I added the rest of the ingredients it became quite interesting. That’s when I decided to call this eggplant hummus. Actually, the only difference is the vegetable used to prepare it.
I let it rest in the fridge overnight and when I served it on the 4th it was a perfect dip that I served with chips.
We were all quite surprised that it was that delicious, all the flavors having blended together perfectly.