I love all things Mediterranean, especially hummus, but I have always been slightly nervous to make my own. A few of my friends assured me that it was super easy but for some reason it always just seemed so complicated.
Well, now that I have made it I can honestly tell you that it is NOT complicated at all.
DIG DEEPER
Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less
It is so easy. So cheap. So yummy and the perfect summer snack!
All you really need to make hummus is a can of chickpeas, some garlic, salt, & some olive oil–the rest of the ingredients are completely optional. I personally think adding the roasted eggplant adds a great texture and depth of flavor, but you could easily make it without it.
Here is what you need:
1 medium-to-large eggplant 1 15 oz. can chickpeas 1 1/2 teaspoons fresh garlic, minced 1 tablespoon fresh parsley, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon lemon juice 1/4 cup olive oilStep 1: Peel eggplant & cut into thick slices.
Step 2: Sprinkle both sides heavily with salt, then let sit for 15-30 minutes. Preheat oven to 400 degrees.
Step 3: Rinse salt off eggplant slices & pat dry.
Step 4: Then place on foil-lined cookie sheet, brush with olive oil, & sprinkle lightly with salt and pepper. Roast for 30 minutes. Let cool slightly.
Step 5: Place chickpeas in food processor. Add garlic, parsley, salt, pepper, & lemon juice, then pulse until blended. Just a few seconds.
Step 6: Add roasted eggplant and pulse again until blended, just a few seconds more.
Step 7: While food processor is running, slowly add olive oil in a steady stream & mix until blended.
Step 8: Transfer to dish and let chill for 4 hours or overnight, until flavors are blended. Serve with pita or tortilla chips and some fresh veggies.
Roasted Eggplant Hummus
Ingredients
- 1 medium-to-large eggplant
- 1 15 oz. can chickpeas
- 1 1/2 teaspoons fresh garlic minced
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon lemon juice
- 1/4 cup olive oil
Instructions
- Peel eggplant & cut into thick slices.
- Sprinkle both sides heavily with salt, then let sit for 15-30 minutes. Preheat oven to 400 degrees.
- Rinse salt off eggplant slices & pat dry.
- Then place on foil-lined cookie sheet, brush with olive oil, & sprinkle lightly with salt and pepper. Roast for 30 minutes. Let cool slightly.
- Place chickpeas in food processor. Add garlic, parsley, salt, pepper, & lemon juice, then pulse until blended. Just a few seconds.
- Add roasted eggplant and pulse again until blended, just a few seconds more.
- While food processor is running, slowly add olive oil in a steady stream & mix until blended.
- Transfer to dish and let chill for 4 hours or overnight, until flavors are blended. Serve with pita or tortilla chips and some fresh veggies.
Recipe Notes
Number of servings (yield): 6-8
Definitely making this when our eggplant from our garden comes in!
Paige
http://thehappyflammily.com
My household loves hummus so we will be trying this out in the near future for sure!
Does salting the eggplant before help with the bitterness? I was making a layered vegetables smothered with mozzarella dish for my website & the bitterness of the eggplant made me remove it from the dish entirely.
I’ll have to try this! I love hummus.
I believe the purpose of salting is to pull excess water out.
Ruth, We love humus and we love eggplant, but I’ve never thought of using eggplant to make humus, but it makes perfect sense. Thanks for the idea.
It is so easy and tastes amazing!! I hope you love it! 🙂
Wow this looks so yummy! Can it be stored in the fridge and/or freezer for long?
Is delicious I can’t wait to make it I tried before is sooooo gooood