I think we all have a favorite dish, aren’t we? Well, mine is hummus. I’ve also told you about it in the other recipes. Here on my blog you can find the original hummus recipe, but also a recipe of hummus with beetroot. Both of them super tasty and super easy to make.
I want to tell you that when autumn comes, I ussualy go to the market and buy 20-30 kg of eggplant, then I go to at my grandmother’s and we roast all the eggplants. We allow the roasted eggplants to cool, we take off their peel, then let squeeze out of excess water. We put them in jars, over which we pour a little oil, close the lid and boil the jars in a large pot. That’s how I put canned jars of eggplant, ready cooked, peeled and chopped.
For a long time I wanted to make this recips of hummus with eggplant, et voila. The result was unexpectedly good. And yet I can not tell you which of the three hummus recipes that I made I like the most: the original one, the one with beetroot or this with roasted eggplant. Hmmm! Decisions, decisions, decisions.
If you like the original hummus recipe, surely you will be pleased when you will try and this hummus recipe with roasted eggplants.
400 gr. cooked chickpeas
1-2 roasted eggplants
1 tablespoon of sesame seeds (or if you prefer you can make sesame paste / tahini)
1-2 cloves of garlic (or to taste)
juice from ½ lemon
2 tablespoons of olive oil
salt & pepper (to taste)
a little parsley (to taste)
In the morning I opened a jar of eggplant I had in the pantry and put it in a strainer to squeeze out all excess oil. I left the eggplant in the strainer for about 4-5 hours.
After all the oil had drained, I put in a food processor the chickpeas, the eggplants, 2 cloves of garlic, half of a lemon juice, 2 tablespoons of olive oil, salt, pepper and parsley to taste. I mixed up for a few seconds just enough so it become a creamy paste. If you do not have a food processor, you can also use a hand / vertical blender.
Now that everything is ready, put the hummus in a bowl, sprinkle a little bit of sesame seeds and chopped parsley on top of it. Serve with crackers, vegetables or with a slice of fresh bread.
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