I love that I am back in the kitchen and get to use all of my own cookware and serving ware, which I have finally unearthed from boxes during my move!
I am finally back on track and participating in BetterWithVeggies’ Meatless Monday from A-Z! This week’s ingredient is eggplant. Ever so excited, I popped over to Sprouts Farmer’s Market and they had some gorgeous organic eggplants on sale- fabulous timing! I had also been craving hummus, which, for me, is quite odd as I have an (very well documented) aversion to oddly textured foods, so I challenged myself to create an incredibly smooth eggplant hummus. And while hummus is a very simple, very standard recipe, I added a couple of twists and was very pleased with the result!
1 Can (15oz) Chickpeas (Also Called Garbanzo Beans)
One Large Eggplant
¼ Cup Tahini (I made my own using one fifth of this recipe)
1 Teaspoon Cumin
½ Teaspoon Nutmeg
Juice of One Large Lemon (about ¼ cup)
One Large Garlic clove, pressed
Salt and Pepper to Taste
1. Preheat oven to the highest temperature or the ‘Broil’ setting.
2. Slice the eggplant lengthwise and place cut side down on a cookie sheet. With the oven rack on the highest setting roast the eggplant for about 20 minutes or until the eggplant’s skin is almost charred and the eggplant looks like it is sinking into itself.
3. While the eggplant is broiling, add lemon juice and tahini into the food processor. Blend these two until they are light and fluffy 1-2 minutes.
4. Add cumin, nutmeg, pressed garlic, salt and pepper, and blend one more minute.
3. Rinse the chickpeas well. While they are still wet, squeeze each bean out of its outer skin. This is super annoying and rather time consuming, but it is worth it for the much smoother consistency of the completed hummus.
4. Add skinned chickpeas to the fluffy tahini-lemon mixture and blend until smooth.
5. When the eggplant is broiled scoop the flesh into a bowl discarding the skin and making sure to catch the liquid that the eggplant secretes. To maintain the super-smooth consistency I removed the vast majority of seeds from the eggplant flesh (another rather time consuming task).
6. Add about a cup of eggplant to the ground chickpeas and blend well.
7. Use the reserved eggplant liquid to thin out the completed hummus, giving the final result a smoky, and smooth taste.
8. Add smoked paprika to compliment the eggplant, and serve with pita or sliced veggies!