For the hummus:
- 1/4 cup tahini (sesame seed paste)
- 1/3 cup fresh lemon juice
- 1/3 to 1/2 cup warm water
- 1 garlic clove, chopped
- 2 cups cooked chickpeas, drained if canned or 3/4 cup dried and cooked until tender (see notes, below)
- 1/2 teaspoon salt
- 1 cup roasted eggplant pulp (about 1 medium)
- Freshly ground black pepper, to taste
- Olive oil (for garnish)
- Smoked or regular paprika (for garnish)
- Chopped parsley (for garnish)
For the hummus:
- Put tahini, lemon juice, water and garlic in cup of immersion blender or food processor fitted with the metal blade. Cover and process until smooth.
- Add chickpeas, eggplant pulp, salt and pepper and process until smooth. If necessary scrape down sides of bowl and add a bit more water.
- The mixture will thicken when it is refrigerated. Check seasoning.
- Put the hummus into a bowl, cover and refrigerate.
- To serve, drizzle with olive oil and sprinkle with smoked paprika and parsley if using. It keeps for
a week in the refrigerator.
For the eggplant:
- Charring method: put 1 medium whole washed eggplant directly on the burner flame.
The skin starts to char and, with the help of kitchen tongs, you turn it periodically so that all sides char
It might take more or less depending on the size of the eggplant, so it's best to use a low/medium flame. You need to cook the inside before the skin becomes a mess. Make sure the inside is soft. You can feel it when you poke with the same tongs.
You need to keep turning, even hold it over the flame until it's all charred and soft. It doesn't matter if in some parts the skin falls and the flesh is directly over the flame.
- Baking method: cut eggplant in half and put on an oven pan lined with aluminum paper (for easier cleaning).
Score each half in a criss-cross pattern, drizzle with olive oil, and add some salt and black pepper.
Roast in a 180ºC / 350ºF oven for about 45 minutes, until the pulp is soft.
Let cool and scrape the pulp with a spoon.
- Eggplants: use firm, unblemished, shiny ones. Those are signs of a good eggplant.
- Charring: if you use this method, it's better to use medium/small eggplants because they will soften inside faster.
- Ratios: I give you my favorite recipe, but the ratio of eggplant, garlic, and other ingredients can be varied according to your taste. I like it with a lot of eggplant pulp and that means more lemon. the same with salt and pepper. Your taste is what matters.
- Keeping: it keeps well for several days in the refrigerator, well wrapped.
- Uses: it's a great spread for sandwiches, as a dip before a meal with pita chips and for wraps.
- Chickpeas or garbanzo beans: if using dried beans put ¾ cup dried chickpeas in a medium bowl, cover with water almost to the top of the bowl, and soak overnight. Drain put in a saucepan and cover with fresh water. Cover and bring to a boil, reduce heat, and cook until soft, about 1 hour. Drain and cool.
Makes 2 cups cooked chickpeas.
- These are the kitchen tongs I use and love.
- Prep Time: 30
- Cook Time: 15
- Category: Appetizers & Dips
- Method: Mixing
- Cuisine: International
- Serving Size: 1/6
- Calories: 158
- Sugar: 0.8 g
- Sodium: 421.1 mg
- Fat: 9.3 g
- Carbohydrates: 15.1 g
- Protein: 5.9 g
- Cholesterol: 0 mg
Keywords: egpplant hummus, eggplant dip