<\/video><\/figure>\n\n\n\nPreparing the rest of the ingredients<\/h3>\n\n\n\n While the eggplant is baking, take care of the other ingredients.<\/p>\n\n\n\n
Drain the liquid from the 400 g (14 oz)<\/strong> can of boiled chickpeas<\/strong>, but don’t throw it away, save it.<\/p>\n\n\n\n! You can use dried chickpeas for this recipe. To replace canned chickpeas with dry chickpeas, soak 120 g of dry chickpeas <\/strong>overnight and then boil until tender. You’ll get about the same amount as you would from one 400 g can.<\/em><\/p>\n\n\n\nTake a blender bowl or tall glass. Add the chickpeas to it, grate the zest of half a lemon<\/strong> and squeeze the juice<\/strong> from it.<\/p>\n\n\n\nPour 50 ml (about 3 \u215c tbsp.) of olive oil<\/strong> into the mixture and add 70 g (2 \u00bd oz)<\/strong> of tahini<\/strong>.<\/p>\n\n\n\nAlso add \u00bd tsp. ground cumin<\/strong>, \u00bd tsp. smoked paprika<\/strong> and 1 tsp. salt<\/strong>.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nAdding eggplant <\/h3>\n\n\n\n When the eggplants are ready, remove them from the oven, open the foil and let them cool slightly.<\/p>\n\n\n\n
Make a small cut in the garlic cloves and squeeze the pulp into a bowl.<\/p>\n\n\n\n
Cut the baked eggplants in half to let them cool faster.<\/p>\n\n\n\n
When the eggplants have cooled, use a spoon to scoop out the pulp.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nBlending all ingredients with a blender<\/h3>\n\n\n\n Add the eggplant pulp to the glass\/bowl of a blender.<\/p>\n\n\n\n
Whisk the mixture until smooth and smooth.<\/p>\n\n\n\n
Taste the hummus to taste. Add more salt or lemon juice if necessary. If it’s too thick – add some of the saved chickpea liquid (aquafaba). (remember that after cooling – the chickpeas will thicken)<\/em><\/p>\n\n\n\nAfter all adjustments, whisk the mixture again.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nCooling and serving<\/h3>\n\n\n\n Transfer the hummus to a plate or bowl, cover with cling film and place in the refrigerator for 1 hour<\/strong>. This will allow the hummus to thicken and all the flavors to combine.<\/p>\n\n\n\nOr you can serve it right away.<\/p>\n\n\n\n
Before serving, drizzle the hummus with olive oil and sprinkle with a pinch or two of smoked paprika<\/strong>.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\n📋 Substitutes<\/h2>\n\n\n\n Boiled chickpeas<\/strong>: <\/p>\n\n\n\n\u2014 White beans: Creamier texture, neutral flavor. <\/p>\n\n\n\n
\u2014 Black beans: Earthier taste, darker color. <\/p>\n\n\n\n
\u2014 Lentils: Grainier texture, milder taste.<\/p>\n\n\n\n
Garlic cloves<\/strong>: <\/p>\n\n\n\n\u2014 Garlic powder: Milder garlic flavor. <\/p>\n\n\n\n
\u2014 Roasted garlic: Sweeter, less pungent than raw garlic. <\/p>\n\n\n\n
\u2014 Shallots: Milder, with a hint of onion.<\/p>\n\n\n\n
Olive oil<\/strong>: <\/p>\n\n\n\n\u2014 Avocado oil: Neutral flavor, similar consistency. <\/p>\n\n\n\n
\u2014 Sesame oil: Stronger, nuttier taste. <\/p>\n\n\n\n
\u2014 Grapeseed oil: Neutral flavor, lighter texture.<\/p>\n\n\n\n
Lemon (zest + juice)<\/strong>: <\/p>\n\n\n\n\u2014 Lime (zest + juice): More tropical, slightly sharper tang.<\/p>\n\n\n\n
\u2014 Orange (zest + juice): Sweeter, milder citrus notes. <\/p>\n\n\n\n
\u2014 Apple cider vinegar: More acidic, less fragrant.<\/p>\n\n\n\n
Roasted eggplant pulp<\/strong>: <\/p>\n\n\n\n\u2014 Zucchini: Lighter, less smoky. <\/p>\n\n\n\n
\u2014 Bell pepper: Sweeter, with a different texture. <\/p>\n\n\n\n
\u2014 Portobello mushrooms: Meaty texture, earthy flavor.<\/p>\n\n\n\n
Smoked paprika<\/strong>: <\/p>\n\n\n\n\u2014 Regular paprika: Less smoky, mild pepper flavor. <\/p>\n\n\n\n
\u2014 Chipotle powder: Smokier, with a bit of heat. <\/p>\n\n\n\n
\u2014 Liquid smoke (few drops): Adds smokiness without the pepper notes.<\/p>\n\n\n\n
Salt<\/strong>: <\/p>\n\n\n\n\u2014 Soy sauce: Adds umami, a bit of color. <\/p>\n\n\n\n
\u2014 Sea salt: Brinier, with trace minerals. <\/p>\n\n\n\n
\u2014 Kosher salt: Larger grains, milder flavor.<\/p>\n\n\n\n
Ground cumin<\/strong>: <\/p>\n\n\n\n\u2014 Ground coriander: Earthy, lemony undertones. <\/p>\n\n\n\n
\u2014 Caraway seeds: Slight anise flavor, warmer. <\/p>\n\n\n\n
\u2014 Fennel seeds: Licorice-like taste, sweeter than cumin.<\/p>\n\n\n\n
Eggplant Hummus Without Tahini:<\/h3>\n\n\n\n To replace tahini in the eggplant hummus recipe, you can use:<\/p>\n\n\n\n
\nYogurt:<\/strong> Using Greek yogurt can offer a creamy consistency and tart flavor to the hummus. If you want to keep it vegan, opt for a plant-based yogurt.<\/li>\n\n\n\nNut or Seed Butter:<\/strong> Almond, cashew, or sunflower seed butter can be an alternative. They will give a different flavor profile but can mimic the creaminess of tahini.<\/li>\n\n\n\nOlive Oil:<\/strong> Simply increasing the amount of olive oil in the recipe can help achieve a smooth texture, though it might not be as creamy as when using tahini.<\/li>\n<\/ul>\n\n\n\nHere’s how you might adjust the recipe:<\/p>\n\n\n\n
\nOmit the 70g tahini.<\/li>\n\n\n\n Replace with one of the alternatives mentioned above. If using Greek yogurt or nut butter, start with a 1:1 replacement. If using more olive oil, add an additional 2-3 tbsp. or to desired consistency.<\/li>\n\n\n\n As you blend the hummus, taste and adjust. Depending on the alternative you choose, you might need to adjust the seasoning slightly.<\/li>\n<\/ol>\n\n\n\nLastly, remember that the role of tahini in traditional hummus is not just for texture but also for flavor. So, when omitting it, expect a slightly different flavor profile for your eggplant hummus.<\/p>\n\n\n\n
🙋♂️ FAQ<\/h2>\n\n\n\n
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What is the primary difference between regular hummus and eggplant hummus?<\/h3>\n\n\n
Regular hummus is primarily made with chickpeas, while eggplant hummus incorporates roasted eggplant. The eggplant gives the hummus a smoky flavor and a slightly different texture.<\/p>\n\n<\/div>\n<\/div>\n
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Can I use canned chickpeas instead of fresh ones?<\/h3>\n\n\n
Yes, you can use canned chickpeas. Just ensure you rinse and drain them well before using to remove excess salt and any canning liquids.<\/p>\n\n<\/div>\n<\/div>\n
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How long can I store the eggplant hummus in the refrigerator?<\/h3>\n\n\n
Eggplant hummus can be stored in an airtight container in the refrigerator for up to 4-5 days. Stir before serving if any separation occurs.<\/p>\n\n<\/div>\n<\/div>\n
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What’s the role of roasted garlic in this recipe?<\/h3>\n\n\n
Roasted garlic provides a mellow, sweet, and aromatic flavor that complements the smokiness of the roasted eggplant and the richness of the chickpeas.<\/p>\n\n<\/div>\n<\/div>\n
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Can I skip the tahini?<\/h3>\n\n\n
While tahini provides a unique flavor and creaminess to the hummus, if you don’t have it or prefer not to use it, you can skip it. However, it might alter the taste and consistency of the hummus.<\/p>\n\n<\/div>\n<\/div>\n
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My hummus is too thick. How can I adjust the consistency?<\/h3>\n\n\n
If your hummus is too thick, you can gradually add a little more olive oil, water, or lemon juice while blending until you reach the desired consistency.<\/p>\n\n<\/div>\n<\/div>\n
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Can I roast the eggplant on a stovetop instead of an oven?<\/h3>\n\n\n
Yes, you can roast the eggplant on a stovetop over an open flame or in a skillet. This will give the hummus a deeper smoky flavor.<\/p>\n\n<\/div>\n<\/div>\n
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Is there a way to make this recipe without using oil?<\/h3>\n\n\n
Yes, you can reduce or omit the oil, but the texture and flavor might be different. If avoiding oil, consider adding a bit more tahini or some water to achieve the desired consistency.<\/p>\n\n<\/div>\n<\/div>\n
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I don’t have a food processor. Can I still make this hummus?<\/h3>\n\n\n
Yes, if you don\u2019t have a food processor, you can use a blender. Ensure you blend in batches and scrape down the sides frequently for a smooth consistency.<\/p>\n\n<\/div>\n<\/div>\n
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What are some good sides or accompaniments for this eggplant hummus?<\/h3>\n\n\n
Eggplant hummus pairs well with fresh vegetable sticks, pita bread, chips, or as a spread on sandwiches and wraps. It can also be served alongside grilled meats or vegetables.<\/p>\n\n<\/div>\n<\/div>\n
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Can I use another type of bean instead of chickpeas?<\/h3>\n\n\n
Yes, you can experiment with other beans like white beans or black beans. However, the taste and texture will vary from traditional hummus.<\/p>\n\n<\/div>\n<\/div>\n
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Is there a way to make this recipe spicy?<\/h3>\n\n\n
Absolutely! You can add a chopped jalape\u00f1o, red chili flakes, cayenne pepper, or a splash of hot sauce to the mix for a spicier version.<\/p>\n\n<\/div>\n<\/div>\n
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My hummus tastes too bitter. How can I adjust the flavor?<\/h3>\n\n\n
Bitterness can be reduced by adding a touch more lemon juice, salt, or even a small drizzle of honey or maple syrup. Ensure your tahini is fresh, as old tahini can be the source of bitterness.<\/p>\n\n<\/div>\n<\/div>\n
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What are the health benefits of this eggplant hummus?<\/h3>\n\n\n
Eggplant hummus is rich in fiber, vitamins, and minerals. It contains antioxidants from the eggplant, healthy fats from tahini and olive oil, and protein from chickpeas. It’s also a good source of iron, magnesium, and calcium.<\/p>\n\n<\/div>\n<\/div>\n
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Can I freeze the eggplant hummus?<\/h3>\n\n\n
Yes, you can freeze it in an airtight container for up to a month. Thaw in the refrigerator before serving. Note that the texture might change slightly upon thawing.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n <\/figure>\n\n\n<\/div>
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Eggplant Hummus With Roasted Garlic<\/h2>\n <\/div>\n