Eggplant hummus I adore it, just as I adore the more well-known chickpea hummus. Easy and quick to prepare, it is a dip suitable for appetizers, main courses, and delicious and light second courses. We can prepare bruschetta with toasted bread, dress pasta, or serve it with small chickpea balls, falafel, a divine combination to bring to the table a vegan and different dish. This Middle Eastern dish, babaganoush, is made with tahini, a sort of sesame paste, but you can replace it with ground sesame seeds. Let’s get to work and prepare eggplant hummus together.
OTHER EGGPLANT RECIPES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Indian
- Seasonality: Spring, Summer and Autumn
Ingredients for preparing eggplant hummus
- 2 Eggplants
- 2 cloves Garlic
- 2 tablespoons Tahini
- 2 tablespoons Extra virgin olive oil
- Half Lemon
- to taste Salt
- to taste Paprika
- to taste Mint leaves
Tools
This post contains affiliate links
- Chopper
Preparation
Wash the eggplants and place them on a baking sheet lined with parchment paper. Prick them with a fork and drizzle with extra virgin olive oil. Bake in a preheated oven and cook until soft and well-cooked (about an hour).
In a chopper, put the garlic, tahini, lemon juice (beware of seeds), and paprika.
When cooked and cooled, remove the skin. If you want a coarser hummus, mash the eggplant pulp with a fork, or blend with a blender for a smoother cream by placing the pulp in the chopper with garlic, tahini, lemon, salt, and paprika.
Put the obtained cream in a small bowl. Enrich with a drizzle of oil, a bit of paprika, and some mint leaves.
