Hummus is far and away my favorite snack. Give me a tub and a bag of Stacy’s pita chips and I’m set. But I recently discovered this great dip that’s easy to make, not too bad for you and totally delicious.
Roasted Eggplant Spread (via Barefoot Contessa)
- 1 medium eggplant, peeled
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 Tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 Tbsp tomato paste
Preheat oven to 400 degrees. Cut eggplant, bell pepper and onion into 1-inch cubes. Toss in a large bowl with garlic, olive oil, salt and pepper. Spread on a baking sheet and roast for 45 minutes until veggies are lightly browned and softened, tossing once. Cool slightly.
Place vegetables in a food processor fitted with a steel blade, add tomato paste and pulse 3-4 times to blend. Salt and pepper to taste. Serve with chips, crackers or just eat with a spoon.