NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

0.5 cup cooked chickpeas

4 oz chicken breast

0.5 tbsp tahini

0.5 tsp extra virgin olive oil

2 tbsp lemon juice

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Prick the eggplant several times with a fork and roast on a baking sheet for 35-40 minutes until the skin is charred and the flesh is very soft.

• 3

  While the eggplant roasts, season the chicken breast with a pinch of salt and pepper, then bake or pan-sear until cooked through to an internal temperature of 165°F.

• 4

  Once the eggplant is cool enough to handle, scoop out the soft flesh and discard the charred skin.

• 5

  In a food processor, combine the eggplant flesh, chickpeas, tahini, lemon juice, garlic, cumin, olive oil, and the remaining salt and pepper.

• 6

  Process the mixture until it reaches a velvety, creamy consistency.

• 7

  Shred the cooked chicken breast into bite-sized pieces using two forks.

• 8

  Spread the creamy eggplant hummus into a shallow bowl, top with the shredded chicken, and garnish with fresh chopped parsley.