Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a shallow wide bowl, spread the hummus and create a well in the center. Place the roasted eggplant in the well.

Step 5

Toast the pine nuts until golden brown, then sprinkle them over the hummus and eggplant.

Step 6

Garnish with chopped parsley and drizzle with olive oil, as desired.

Notes:

If you using the canned beans make sure to use about 3 cups as beans triple in size after cooking. 

Customize this recipe according to your preferences. You can replace the eggplant with roasted peppers, green onions, grilled chicken, lamb, or any other ingredients you fancy. Experiment with different variations to create unique flavors! Let us know what you make.

Eat well!