Eggplant Hummus With Roasted Garlic

Eggplant Hummus With Roasted Garlic 


–70 g (2 ½ oz) tahini - 400 g (14 oz) boiled chickpeas (1 can) (or ~120 g dry chickpeas soaked overnight and then boiled) - 5-6 garlic cloves - 50 ml (3 ⅜ tbsp.)olive oil ½ lemon (zest + juice) -300 g (11 oz) roasted eggplant pulp (~2 medium-sized eggplants) - ½ tsp. smoked paprika + (2-3 pinches to serve) - 1 tsp. salt - ½ tsp. ground cumin

Pierce the eggplants with a skewer or fork. Place them on the foil with the garlic, wrap them up. Bake in an oven preheated to 250°C for 1 hour and 10 minutes.

Step 1.

Drain the liquid from the boiled chickpeas and reserve it. In the glass/bowl of a blender, add the chickpeas, lemon zest and juice, pour in the olive oil and tahini mixture, add the zira, paprika, and salt.

Step 2.

Cool the roasted eggplant and garlic. Squeeze out the garlic pulp. Spoon the pulp out of the cooled eggplants.

Step 3.

Add the eggplant pulp to the mixture in the bowl of a blender. Whisk until smooth, adjusting flavor and consistency as needed.

Step 4.

Transfer hummus to a bowl; refrigerate 1 hour. Drizzle with oil and sprinkle with paprika before serving.

Step 5.