There’s hummus—and I especially love my version with roasted bell peppers and a slight hint of onion—and there’s Baba Ghanoush (Baba Ghanouj). Which is an amazing dip made from roasted eggplant and tahini. I love both dips just as much, but really wanted to see what would happen if I just got crazy and combined both recipes.
It was fantastic!
I seem to be in competition with myself. I want to know just how many hummus variations I can come up with it. I’m gonna win the competition, if it’s the last thing I’ll do!
1 large eggplant
1 can chickpeas (14 oz)
1/2 tsp ground cumin
1 tbsp parsley
1/2 tsp salt
1 garlic clove
2 tbsp tahini
2 tbsp oil
Go for one medium-sized eggplant and pierce it with a fork (several times), so it won’t explode all over your oven or end up on your kitchen ceiling. Pop it in a preheated oven and bake at 400F (200C) for 35 minutes, until soft.
Once the eggplant looks all sad and shriveled up, let it cool off a little. Take the skin off and transfer the eggplant innards to a bowl or blender.
Drain a 14 oz can of chickpeas and add them to the eggplant.
Note: kiddo distracted me and I forgot to shoot a photo of me adding the tahini! But it’s in there! Now, 4 tbsp would have been a wee bit too much, so I didn’t add it again for photographic purposes, but don’t forget to add the tahini, guys!
Add 1/2 a tsp ground cumin, 1 garlic clove, 2 tbsp oil and a good pinch of cayenne. I like it a tad spicy, so I usually add a fair bit.
Normally I would have gone for fresh flat-leaf parsley, but I ran out of it. How did that happen? I opted for 1 slightly heaping tbsp dried parsley in stead. Season the dip with 1/2 a tsp salt and the juice of half a lemon.
Now blend or blitz until you end up with a really smooth puree. Check the seasoning.
Serve the dip in a bowl, slightly chilled, drizzle some extra-virgin olive oil on top and garnish with olives. This was terrific. The eggplant gave it a whole new dimension and creates a smoothness you won’t find in basic hummus.
Okay, so that’s version II. Now, what else can I throw in there to make it taste good?