Hummus with Fire Roasted Eggplant
Motherland
2
10 minutes
25 minutes
Creamy, smoky and made for sharing. Silky hummus topped with caramelized roasted eggplant, toasted pine nuts and olive oil. The roasted eggplant adds depth and sweetness while the hummus brings richness and comfort. Serve it with warm flatbread, fresh vegetables or simply a spoon and good company.
Ingredients
1 cup Dry Garbanzo Beans
1.5 cup Tanihni
2-3 cloves Garlic Cloves
3 tbsp, more to taste Fresh Lemon Juice
1 tsp Peprika
1.5 tsp Ground Cumin
4 tbsp, more for drizzling Olive Oil
1 small, cut into small wedges Eggplant
2 tbsp Pine nuts
Directions
Prepare the garbanzo beans by cooking them in a pot, pressure cooker, or Instant Pot. If using a pot, rinse and soak the beans for a few hours. Then, bring them to a boil in water and simmer for up to 2 hours until the beans are tender.
In a blender, combine the cooked beans, tahini, garlic, lemon juice, paprika, ground cumin, olive oil, and salt. Blend until smooth. To achieve a smoother texture, add a few ice cubes while blending. Adjust the texture with additional ice cubes or water as needed. Taste for seasoning and adjust accordingly.
Season the eggplant with olive oil, salt, and pepper. Roast them directly over fire or in the oven until they are slightly charred. Drizzle the roasted eggplant with olive oil.
In a shallow wide bowl, spread the hummus and create a well in the center. Place the roasted eggplant in the well.
Toast the pine nuts until golden brown, then sprinkle them over the hummus and eggplant.
Garnish with chopped parsley and drizzle with olive oil, as desired.
