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Sesame-Free Eggplant Hummus

Posted By Simon Clarke On 2012/06/12 @ 11:55 am In Appetizers,Condiments,Eggs,Fish,International,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Sides,Sides,Soy,Spring,Sulphites,Summer,Tree Nuts,Vegan,Wheat | No Comments

web_Sesame Free Eggplant Hummus 270x330 [1]Serves 6-8

Free of: gluten and all top allergens


  • 1 eggplant, halved lengthwise
  • 1 14 oz (398 mL) can white beans, rinsed
  • 4 cloves garlic, roasted
  • ½ cup (60 mL) parsley, chopped
  • ¼ cup (60 mL) lemon juice
  • 2 tbsp olive oil
  • salt and pepper


  1. Heat oven to 400° F.
  2. Place eggplant halves onto a baking sheet, cut side up. Roast for 22-24 minutes until cooked through. Cool.
  3. Scoop eggplant flesh into a food processor and discard skin.
  4. Add all remaining ingredients. Pulse until smooth and combined well.
  5. Place hummus in dipping bowl, and serve with gluten-free garlic toasts or vegetable sticks.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here [2].

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