Hummus with Smoked Eggplant
20—30 Min
Hummus is a Middle Eastern specialty made from chickpeas. The addition of cumin in this recipe gives it an even more exotic flavor. Topped with smoked eggplant and served with fresh pita bread, this makes a great appetizer. Smoked paprika shines through with its warm, smoky flavor.
Ingredients 4 Portions
For the hummus
- 800 gChickpeas (from a can)
- 5 tbsp.Tahini
- 50 mlOlive oil
- 50 mlWater
- 4 tbsp.Lemon juice
- 2 Garlic cloves
- 1 tsp.Cumin, Ground
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
For the smoked eggplant
- 1 Eggplant
- 2 Garlic cloves
- 1 tbsp.Fresh parsley, chopped
- 1 tsp.Paprika, Smoked
- 1 tsp.Sea Salt, Coarse
- 4 Pitta bread
Preparation
- 1
Dice the eggplant, sprinkle with salt and allow to infuse for a few minutes.
- 2
Peel the garlic cloves and cut them in half. Rinse and roughly chop the parsley.
- 3
Drain the chickpeas, rinse and place them in a mixer with all the ingredients and finely blend. Add a little more water if required until the hummus has a creamy consistency.
- 4
Heat the oil in a pan and sear the diced eggplant. Reduce the heat, add the halved cloves of garlic and continue to fry for 10 minutes.
- 5
At the end of the cooking time, add the smoked paprika and sea salt and toss through.
- 6
Top the hummus with the diced eggplant, garnish with the fresh parsley and enjoy with pitta bread.
You may also enjoy
Currently Viewing: 1 of 0
