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Eggplant Hummus

on January 14, 2024

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Ingredients:

¼ cup tahini (sesame seed paste)
⅓ cup fresh lemon juice
⅓ to ½ cup warm water
1 garlic clove, chopped
2 cups cooked chickpeas, drained if canned or ¾ cup dried and cooked until tender (see notes, below)
½ teaspoon salt
1 cup roasted eggplant pulp (about 1 medium)
Freshly ground black pepper, to taste
Olive oil (for garnish)
Smoked or regular paprika (for garnish)
Chopped parsley (for garnish)
▢

Directions:

Put tahini, lemon juice, water and garlic in cup of immersion blender or food processor fitted with the metal blade. Cover and process until smooth.
Add chickpeas, eggplant pulp, salt and pepper and process until smooth. If necessary scrape down sides of bowl and add a bit more water.
The mixture will thicken when it is refrigerated. Check seasoning.
Put the hummus into a bowl, cover and refrigerate.
To serve, drizzle with olive oil and sprinkle with smoked paprika and parsley if using. It keeps for
a week in the refrigerator.

Prep time: 30 Minutes; Cook time: 15 Minutes

Greek Side Dishes / Appetizers

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Eggplant Hummus

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