Eggplant Hummus With Tahini
We love hummus, but often tire of the same ‘ol recipe so today we’re trying out eggplant hummus and I have to say, this recipe is a keeper!
As you may know, I’m trying to eat healthier to lose some of the pounds I’ve packed on and this dip is chock full of goodness when paired up with vegetables!
The only prep for the eggplant is to make sure you prick it all over with a fork.
How to Treat the Garlic in Eggplant Hummus
Hummus recipes typically use raw garlic. I love garlic, but as I get older I find it doesn’t love me back. So I developed this little trick to combat that!
Place the cloves onto a sheet of aluminum foil.
Sprinkle on some olive oil and seasoning.
Then wrap it up tight into a foil packet.
Place the packet into the oven along with the eggplant during the last 10 minutes of cooking. You can probably add it at the start if you prefer, but it really doesn’t take that long to soften.
Let the eggplant and garlic cool.
As those things are cooling, you can rinse the chickpeas.
Then mix up the ingredients for the tahini.
We like to season every element!
When the eggplant is cool enough, score the flesh and separate from the skin.
Blitz everything in the blender until smooth.
You can eat it right away, but I find chilling it in the fridge overnight brings the flavours together.
For some extra kick, you can drizzle chilli oil on top if you like. To serve, use whatever fresh veggies you have on hand. Below we have cherry tomatoes, celery, cucumber, broccoli and red pepper.
Eggplant Hummus With Tahini
Recipe details
- 8 servings
- Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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