Eggplant Hummus
As an ultra fan of hummus, I proclaim this roasted eggplant hummus the second-best thing. You can char or bake the whole eggplant which gives it a smoky, deep flavor that is just fabulous! Ready in 45 minutes, it's a super easy and flavorful recipe! The time given is for the fastest way, with canned chickpeas and charring the eggplant.
Servings 3 cups
Ingredients
- ¼ cup tahini sesame seed paste
- ⅓ cup fresh lemon juice
- 1 garlic clove chopped
- 2 cups cooked chickpeas drained if canned or ¾ cup dried and cooked until tender, see notes, below
- ½ teaspoon salt
- 1 cup eggplant pulp about 1 medium
- ⅓ cup warm water or more if needed
- freshly ground black pepper to taste
- olive oil for garnish
- ground paprika or cumin smoked or regular, for garnish
- 1 teaspoon chopped fresh parsley for garnish
Instructions
For the hummus:
- Put ¼ cup tahini, ⅓ cup fresh lemon juice and 1 garlic clove in a medium bowl or food processor fitted with a metal blade. Cover and process until smooth. I use the immersion blender a lot for this; it's easier to clean than the large processor.
- Add 2 cups cooked chickpeas, 1 cup eggplant pulp, ½ teaspoon salt and freshly ground black pepper to taste and process until smooth. Scrape down the sides of the bowl as necessary.
- Add the ⅓ cup warm water, one tablespoon at a time, and process. Check consistency and add all of the water if necessary. The mixture will thicken when it's refrigerated.
- Check and adjust the seasoning if necessary. Cover the bowl with plastic wrap or transfer the hummus to an airtight container and refrigerate.
- To serve, drizzle with olive oil and sprinkle with ground paprika or cumin and 1 teaspoon chopped fresh parsley. It keeps for a week in the refrigerator.
For the eggplants:
- 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 are charred.
- 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 the skin falls in some parts as the flesh is directly over the flame.
- Baking method: cut eggplant in half and put it 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 or until the pulp is very soft and golden. Let cool and scrape the pulp with a spoon.
Notes
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.
Storing: 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.
Makes 2 cups cooked chickpeas.
