My love of hummus can only be overridden by my love of baba ganoush. If you don’t know – it’s a traditional middle-eastern dip, made out of cooked eggplant, garlic, lemon juice and olive oil, with a bit of tahini paste. Much like hummus. So I created something that combines both. I call it hummus ganoush. You may call it eggplant hummus. It turned out to be a delicious dip that combines tanginess of hummus and tenderness of baked eggplant.
I will definitely share the recipe of classic baba ganoush and classic hummus, but for now, please bear with my experiment, I am sure you will enjoy the result. I am one of those people who always feels a bit burdened by a common notion of normal. That means I love to experiment, and while in everyday life I am quite a chicken when it comes to real big experiments, kitchen is where I set myself free! I can say for sure that my best dishes came out of improvisation, oftentimes when I was short of time or seemingly lacked ingredients.
Now, adding eggplant to hummus was a small experiment, but a worthy one.
How to cook eggplant hummus
Making hummus is really easy and quick. It is a throw-it-all-in kind of recipe. Adding eggplant to hummus makes it a bit more lengthy, but just a bit.
Start by roasting an eggplant – it will take 25 minutes. While it is roasting, make the hummus by placing all ingredients – chickpeas, lemon juice, garlic, tahini, olive oil – into a blender and blending until smooth. Then, add baked eggplant (just the flesh, no skin), season with salt and your delicious eggplant hummus is ready! I also add ground coriander to hummus, almost always. I love the warm note that it gives.
Tahini is an ingredient that often makes people stumble – it used to make me stumble and put off making hummus for later. If you cannot find tahini at the closest store, I encourage you to cook your own tahini, it’s super easy!
A note on chickpeas. If you are at your leisure, or just generally staying at home, you may cook hummus from scratch. That is cook your chickpeas instead of buying canned. It requires soaking chickpeas overnight, and boiling them on low heat for up to 2 hours (but preferably for as much time as will allow). The longer they are cooked the smoother your hummus will turn out.
A friend told me about a legendary hummusiya (hummus bar) in Jerusalem, that serves legendary hummus. This place opens its doors to visitors for only several hours during the day, but chickpeas for their hummus are cooked for many hours through the night, to make a perfect consistency.
On our weekdays though, let us not stay through the night cooking perfect hummus. I use canned chickpeas most of the time and assure you will get a worthy result if you do the same:)
Hummus is a perfect sharing dish. Slice fresh veggies, boil eggs, add bread/crisps or even crackers to a serving plate – and there you have a nice surrounding for a hummus bowl.
Now I am sending you some cooking inspiration and good vibes. Remember, the best tasing food is the food made with a light heart.
If you have any questions or comments on the recipe, visit the comments section below.
Delicious Eggplant Hummus
- 1 medium size eggplant
- 1 1/2 cups (300 g) chick peas (canned)
- 2 cloves garlic
- 5 Tbsp extra virgin olive oil
- 4 Tbsp tahini
- juice of 1/2 lemon + 2 more tbsp
- 1/2 tsp salt
- 1/4 tsp ground coriander
- Preheat oven to 210 C (400 F). Slice the eggplant in half lengthwise, place on a baking tray covered with a baking sheet, and send to the oven for 25 minutes
- While the eggplant is roasting, place chick peas, garlic, olive oil, tahini, lemon juice, salt and coriander in a blender and blend until smooth and creamy.
- Take roasted eggplant out of the oven, scoop out the flesh with a spoon and let it cool down for 5 minutes.
- Add eggplant flesh to hummus and blend until smooth. Enjoy!