tahini lemon juice warm water garlic clove canned chickpeas roasted eggplant pulp olive oil parsley paprika
My absolute favorite way of cooking eggplants for hummus is to use an open flame. Why? Because the smoky flavor is much deeper.
CHAR THE EGGPLANT
Another way of cooking the eggplants is by baking them in the oven. This is probably the most common way and also gets great results.
OR BAKE THE EGGPLANT
Process the tahini, lemon juice and water until smooth. Add the remaining ingredients and process until smooth.
MIX THE INGREDIENTS
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.
SERVE OR STORE