Another Eggplant Hummus

I have a recipe for Eggplant Hummus earlier in this blog, but I didn't refer to it when I made this one tonight.

EGGPLANT HUMMUS

Small eggplant, baked to softness
Can of garbanzo beans, drained and rinsed
Two to three ounces of tahini
Four cloves garlic
Two teaspoons parsley
Juice of half a lemon
Salt to taste

Combine all in blender and blend to a smooth, creamy consistency, adding a bit of water if needed. Serve as a salad topper, sandwich spread, or dip.

Verdict--Excellent. This makes at least four cups, and I look forward to enjoying it for many days to come. It's particularly spicy/biting from the garlic and eggplant. I like that the eggplant and smallish amount of tahini make for a lower-fat version than is usual.

TODAY'S MENU

Breakfast--Smoothie of frozen banana, strawberries, a few blackberries, kale, and flax seed meal

Lunch--One cup leftover KUSHERIE base (lentils, brown and white rice, quinoa) with a large zucchini dry-sauteed with one small onion and a clove of garlic, garnished with a tablespoon of reduced-fat feta cheese; honeydew, cantaloupe, and watermelon chunks

Snack--Ounce of mixed roasted nuts and a large Pink Lady apple

Supper--Large salad of spring greens and a bit of romaine, with green peppers and onion, topped with about half a cup of EGGPLANT HUMMUS and a drizzle of low-cal Italian dressing; small sliver of ciabatta sub sandwich the family was having; small serving of potato chips

Snack/Dessert--Half ounce or so of the banana coffee cake the family was having; two tiny clementines