Ingredients

  • 7 teaspoons Extra Virgin Olive Oil (divided)
  • 16 ounces Chickpeas (or Garbanzo beans)
  • 3 tablespoons Tahini (sesame) Paste
  • 3 Garlic Cloves (minced)
  • 2 tablespoons Lemon Juice
  • 1/2 cup Vegetable Broth
  • 1/2 pound Eggplant
  • 1/2 cup sun-dried tomatoes
  • 1 teaspoon Sriracha
  • 4 cups Kale (stems removed & chopped)
  • 8 pieces Tempeh
  • 12-inch Baguette (cut into rounds)

Difficulty : Easy

Serves : 2

What started as an excuse to make good use out of what produce I had left in my fridge, ended up being a great experiment resulting in a tasty (and colorful) sensory explosion. BOOM! Once plated, I realized these were probably better for a dinner party appetizer or snack rather than full meal.

Cooking Instructions

  • 1
    For Hummus: Combine first 7 ingredients (2 tbsp. olive oil, 1/2 tea. salt) in bowl. Use food processor or hand mixture to puree ingredients together.
  • 2
    For Eggplant mix: Preheat broiler. Brush eggplant on both sides with 3 tablespoons oil (total). Season with 1/2 teaspoon salt.
  • 3
    Broil in 1 layer in an oiled sheet pan 5 to 7 inches from heat, turning once, until browned and tender, 8 to 12 minutes total. Cool completely, then coarsely chop.
  • 4
    Optional: Cook up some tempeh, coarsely chop, and then add into eggplant mixture.
  • 5
    After removing eggplant from broiler, go ahead and turn off oven but pop in sliced baguette to toast.
  • 6
    For Kale mix: Whisk together sun-dried tomatoes, Sriracha (optional), and remaining 2 tablespoons oil in a large bowl. Remove stems from kale, chop, and mix in with sun-dried tomatoes.
  • 7
    To Serve: Once toasted baguette quartered crosswise and have other ingredients ready, spread on hummus, then top with the eggplant and kale mixtures.
  • 8
    NOTE: Have leftover kale/eggplant? No problem...just mix them both together, find a suitable dressing, and have salad to take to work the next day. Enjoy!

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