I’ve had chickpeas and tahini sitting on my counter all week waiting to be made into hummus. But I had a flooding fiasco which led to a giant, loud fan in my apartment. And also qdoba for dinner instead of delicious homemade food, so I could have some quiet at night :)
Long story short, I finally got around to making hummus this weekend when I had a break at home (and clean carpet)!
Earlier in the week an old friend asked for a summer recipe with eggplant, other than eggplant parm. I love babaganoush, which is roasted eggplant mixed with tahini. And I was all ready to make hummus. So I decided to mix the two.
Hummus is super easy and cheap to make. I like this version way better than any store bought I’ve had. The eggplant gives a deep, rich flavor and makes this a really unique hummus.
1 large eggplant
1 can low sodium chickpeas
1/4th onion, roughly chopped
3 cloves of garlic, peeled and smashed
2 tablespoons tahini
1 tablespoon fresh lemon juice
4 tablespoons olive oil
salt and pepper
1. Poke holes in the eggplant, roast in a 450 degree oven for 20 minutes. For the last 5 or so minutes, add the onion and garlic tossed with a little olive oil. It will sizzle but don’t worry and only leave it in for about 5 minutes.
2. Let the eggplant cool. Cut lengthwise and scoop the flesh into a food processor with the onion, garlic, lemon juice, chickpeas and tahini. Pulse until everything is combined and fairly smooth.
3. Add oil to get your desired smoothness. I like it a bit chunky. Season with salt and pepper.