Roasted Eggplant Hummus
Dips are my most favorite thing in the world. When I find a dip that I like, I can have it for breakfast, lunch AND dinner. The gloopy substance mixed with chips, crackers or raw vegetable sticks makes me happy.
My son (Sancho) loves dips as much as I do. He loves his fair share of hummus too. Only thing is he doesn't like eggplants. This doesn't upset me. Why? Because eating eggplants is still new to me. My appreciation for eggplants only began about 10 years ago and it was a slow climb. But now, I love it! (I'll be posting another one of my favorite eggplant recipes soon!) My husband (Sieg) on the other hand loves them. So this hummus recipe is the perfect balance for all of us because Sancho gets to have hummus and not necessarily know that it's in there, Sieg gets to have the roasted eggplant taste in his hummus and I get to feast with them and be happy about the fact that this is such a nutritious side dish for the family.
I always tell my son that he should eat what's on the table, we don't make "kid's meals" because I refuse to cook separate dishes. If I give in, its a waste of time and it compromises our grocery budget. I have to be firm about this because it also teaches him not to be afraid of trying new things, at least once. Being able to appreciate food, its flavors, benefits and the culture behind it is important to me. Something I hope to pass on to him cause food in itself is an adventure. Thankfully, over the years I've seen a great improvement in his palate because of this method. And if I'm being honest, he is far better at it than I was when I was his age (Hypocrite much? LOL!) and I'm really happy about that.
The base of this dip comes from my Hummus recipe, which I published a few years back. You literally just add roasted eggplants to the recipe and it instantly becomes roasted eggplant hummus!
Hummus is already smoky and hearty on its own. I'm a happy camper with just hummus, veggies and pita bread! But adding roasted eggplants adds a certain depth to it, which makes the taste a bit more "meaty." Definitely something you can add to the menu for Meatless Mondays!
Roasted Eggplant Hummus
- 800 grams canned Chickpeas, save 1/4-1/2 cup of the liquid
- 3 small eggplants, skin charred (on direct fire), cooled and peeled
- Juice of 1 Lemon
- 2-3 Tbsp. Tahini
- 3 Garlic cloves, crushed
- 2-3 Tbsp. Extra Virgin Olive oil, and some for garnish
- Salt and pepper, to taste
- Spanish Paprika, for garnish
- Fresh Parsley, for garnish
- Place 2 peeled eggplants and the rest of the ingredients in a food processor/blender. Pulse until slightly chunky or smooth (depends on your preference).
- Season with salt and pepper.
- Serve in a wide and shallow bowl, with a drizzle of olive oil, lay the remaining peeled eggplant on the side and sprinkle over top with Spanish paprika and chopped fresh parsley.