Hummus is a favorite in our home. We eat it with crackers, veggies, pita chips…pretty much anything that can be dipped. As much as I love the old standbys like roasted red pepper or pine nut, sometimes I crave something different.
Sitting around talking about food one night (like we often do), my husband mentioned how great the flavors of ratatouille would taste in a hummus – and the idea was born!
Because finding gluten-free pita chips is quite difficult, we have taken to making our own using frozen pizza crusts. Obviously this dip is also fantastic on dipping veggies and crackers.
- 1 eggplant
- 1 teaspoon cooking oil
- 1 roasted red bell pepper (skin and seeds removed)
- 1 can (15.5 oz) garbanzo beans
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 tablespoon water
- 5 large basil leaves
- 1 package Udi's gluten free pizza crust (2 round crusts)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- Toss eggplant in oil and place in 375 degree oven. Bake for 20-25 minutes or until the eggplant is soft all the way though. Pull from oven and allow to cool slightly then peel. Rough chop the inside of the eggplant.
- Place chopped eggplant and all other ingredients except the water into a blender. Pulse a few times, then slowly drizzle in water while continuing to pulse. After water is all added, if the hummus to too thick to blend, mix with a spatula a few times then continue to pulse until the mixture is smooth. The spatula may be needed more than once.
- Place in serving dish and prepare flatbread.
- NOTE: It is easiest to buy roasted red peppers at your local grocery store but roasting the pepper can be done at home if desired.
- Place pizza crusts on a baking sheet. Evenly spread extra virgin olive oil and salt on top.
- Bake at 375 degrees until bread is golden brown and crunchy.
- Cut into wedges and enjoy.