A delicious sauce, eggplant hummus ideal to serve with summer vegetable crudités on any occasion.
A thousand variations of hummus, not only chickpea hummus, but always on my table at home with seasonal vegetables.
So after the butternut squash hummus, or the pink beet hummus, or the orange hummus or the artichoke hummus here is the eggplant hummus.
If you have leftover cooked eggplants, you can prepare it in no time; you just need a little tahini and it’s done.
See here many other hummus recipes that might interest you!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 1 bowl
- Cooking methods: Oven
- Cuisine: Middle Eastern
- Seasonality: Summer, Summer, Autumn
Ingredients Eggplant Hummus
- 2 black oval eggplants
- 1 clove garlic
- 1 tablespoon tahini
- 1 tablespoon parsley (chopped)
- 1/2 lemon
- 1 tablespoon extra virgin olive oil
- 1 sprig thyme
- 1 teaspoon sweet paprika (or piment d'Espelette)
Steps Eggplant Hummus
The difference with caviar d’aubergines (eggplant caviar) is the addition of tahini, typical of hummus, and the use of paprika or chili.
Wash the eggplants, cut into thick slices or simply in half, and bake in the oven sprinkled with a pinch of salt for about half an hour.
Remove from the oven and peel. Put the flesh into the jug of an immersion blender and blend the pulp.
Add the juice of half a lemon, the tahini, a little chopped garlic, and the extra virgin olive oil.
When you have a well-emulsified cream, transfer to a bowl and sprinkle with parsley, thyme, and paprika or chili.
Tips and storage
Eggplant hummus keeps for two to three days in the refrigerator, but you can also freeze it. It’s fantastic with wholegrain bread crostini.
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