Roasted Eggplant “Hummus" ♥ (Eggplant & Chickpea Dip & Spread)


There's just one thing hard about today's extra-special recipe: what to call it.



I've looked through several middle-eastern cookbooks to see if there's some name. Surely I'm not the first to invent this combination of roasted eggplant and chickpeas? Anyone know what this is? Anyone?
Here's how I've been using it:








WORD DANCERS In Arabic, "hummus" means "chickpeas" not "chickpeas mashed with tahini, garlic and a little oil". In deference, I call this recipe Roasted Eggplant "Hummus" – hummus in quotes.
RECIPE for ROASTED EGGPLANT "HUMMUS"
(Eggplant-Chickpea Dip & Spread)
Hands-on time: 15 minutes over 90 minutes
Time to table: 12 - 24 hours
Makes 3 cups
Time to table: 12 - 24 hours
Makes 3 cups
ROASTED EGGPLANT
1 small eggplant, 16 ounces or a little bigger
HUMMUS
1 small garlic clove
A generous 3/4 teaspoon kosher salt
1/4 teaspoon white pepper
271 grams cooked dried chickpeas, cooked especially for hummus
10 tablespoons (140g) 0% Greek yogurt (we're Fage fans!)
4 tablespoons extra-virgin olive oil
ROASTED EGGPLANT Set oven to 400F/200C. Prick the whole eggplant with the tip of a knife, set on top of a baking sheet and roast for an 60 - 90 minutes, until interior flesh turns soft and creamy, the best clue is that the skin gets soft and the eggplant begins to deflate. Let cool, cut in half lengthwise. If there are obvious strips of seeds which will roughly separate, great, pull them off and discard; otherwise, scrape the flesh off the skin and discard the skin. Let cool a bit.
HUMMUS In a food processor, process the garlic, salt and white pepper by themselves, just to get the garlic chopped up. Add the chickpeas and process until very smooth, scraping down the sides as needed; take a little time here, you want to get the chickpeas as smooth as you can on their own. Now add the Roasted Eggplant and process, again until very smooth. Really work these two together, from here on, it won't really be possible to really get into the meat of the chickpeas. Add the yogurt and process until smooth. While the food processor is running, drizzle the oil down into the feeding tube, adding just a little at a time. The mixture will expand in volume like mayonnaise. Taste and adjust the salt and pepper, knowing the flavors will continue to develop and sharpen.
REFRIGERATE Transfer to a glass container (better than plastic) and refrigerate for a few hours before serving.
ALANNA's TIPS & KITCHEN NOTES





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MORE FAVORITE HUMMUS RECIPES
~ How to Cook Dried Chickpeas Especially for Hummus aka "Jerusalem Chickpeas" ~~ Cauliflower Hummus ~
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~ more recipes for canned & dried beans ~
from Kitchen Parade, my food column
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famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015, 2016 & 2018
Very delicious and healthy.!!
ReplyDeleteThanks for sharing.
This sounds amazing, and since I recently acquired a new Cuisinart food processor, this recipe is being made tonight! However, I am a bit confused about the lack of tahini here. In your explanation of how this recipe came about, you said you had mixed separate batches of hummus and baba ganoush together. Assuming you used your own recipes for the hummus and baba ganoush (the ones on your site use tahini), this recipe must have originally had tahini in it. Why did you decide to leave it out? When I make it, I'll probably add it as I really like the flavor. Can't wait to try this out! :-)
ReplyDeleteRebecca ~ Congrats on your new food processor! Since I’m getting your question the “next day” you may already have decided to use the tahini. Two reasons I don’t use tahini here. The first is because I love the Eggplant “Hummus” so much as is! The texture is soft and almost mayonnaise-y (though smoother and not clumpy like commercial mayonnaise). If I were to use tahini in the Eggplant Hummus, however, I’d substitute tahini for the oil, then adjust to taste. The second reason is that I usually make Eggplant Hummus to serve side-by-side with my Crazy-Smooth Crazy-Good Hummus (I’ll add the link above) which does call for tahini and is much more like a traditional hummus except, yes, crazy smooth. :-) Hope this helps, can’t wait to hear how your version turns out!
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