A delicious sauce, eggplant hummus ideal to serve with summer vegetable dips on all occasions.
Endless variations of hummus, not just chickpea hummus, always on my table, but with seasonal vegetables.
So after pumpkin hummus, or pink beet hummus, or even orange hummus or artichoke hummus here is the eggplant hummus.
If you have leftover cooked eggplants, you can prepare it in a flash, just a little tahini and you’re done.
Here, see many more hummus recipes that might interest you!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1 bowl
- Cooking methods: Oven
- Cuisine: Middle Eastern
- Seasonality: Summer, Summer, Autumn
Ingredients for Eggplant Hummus
- 2 black oval eggplants
- 1 clove garlic
- 1 tablespoon tahini
- 1 tablespoon parsley
- 1/2 lemon
- 1 tablespoon extra virgin olive oil
- 1 sprig thyme
- 1 teaspoon sweet paprika (or piment d'espelette)
Steps for Eggplant Hummus
The difference with caviar d’aubergines, the eggplant caviar, is the addition of typical hummus tahini and paprika or chili pepper.
Wash the eggplants, cut into thick slices or just in half, bake in the oven sprinkled with a pinch of salt for about half an hour.
Remove from the oven and peel the skin. Place in the immersion blender jar and blend the pulp.
Add the juice of half a lemon, tahini, a little chopped garlic, extra virgin olive oil.
Once you have a well-blended cream, transfer to a bowl and sprinkle with parsley, thyme, and paprika or chili pepper.
Advice and Storage
Eggplant hummus keeps for two or three days in the refrigerator, but if you want you can also freeze it. It’s fantastic with whole grain bread croutons.
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