Posts Tagged hummus
My aunt makes the most amazing eggplant in the world. Unfortunately it is my aunt’s secret recipe therefore I cannot reproduce it here, but I am trying to make my own. After a few attempts I finally made a wonderful dip the other day. I would say that it is similar to Baba Ghanoush since I kind of made it like I make hummus but since I haven’t really read up on what exactly makes up this wonderful dip I’ll just call my concoction “eggplant dip”. Or rather: “great eggplant dip that is very good but not as amazing as the eggplant dip that my aunt makes”. This is a variation of an eggplant dip I saw on the Martha Stewart website. Following hers I made an ok dip, but I prefer mine. As it is suggested on her site, you can also roast the garlic beforehand, though don’t make the same mistake that I made and burn the garlic and decide to put it into the dip.
Also I find that it tastes even better when it has been on the fridge for a while.
You will need:
- 1 large eggplant
- 1-2 clove of peeled garlic
- ¼ cup extra virgin olive oil (and more as needed)
- Juice from ½ a lemon
- 1 tbsp of tahini
- Roast the whole eggplant in the oven until it has collapsed onto itself. Take care to make sure it has not burned.
- When it is cool enough to handle, peel off the skin and remove the stem. Place the eggplant innards into the food processor.
- Add the salt, oil, tahini and garlic
- Blend in the food processor until mixed.
- Add the lemon juice and blend until it has fully blended
- Taste and add more oil, lemon, salt or garlic until you are happy.
- Store in the fridge in an air tight container.
If you want to make Hummus, just replace the eggplant with cooked chickpeas (either cooked yourself or purchased cooked) and make sure to include some of the chickpea cooking liquid as it will help make the hummus smoother.