Description
A deliciously creamy hummus made from chickpeas, tahini, and flavored with fried eggplant for a unique twist. Perfect for serving as a dip!
Ingredients
Scale
- 1 can (19oz) chickpeas, drained and rinsed
- ½ cup extra virgin olive oil
- ¼ cup lemon juice (juice of 2 lemons, approximately)
- ¼ cup tahini
- 1–2 garlic cloves
- Salt and pepper to taste
- 2 Asian eggplants, cut into 2” long strips on the bias
- 1 tbsp extra virgin olive oil
- A pinch of salt
- 1 tbsp cilantro, chopped
- 1 tbsp honey
- 1 tsp Aleppo pepper flakes
- 1 tsp sumac
Instructions
- In a food processor, place drained and rinsed chickpeas, olive oil, tahini, lemon juice, garlic, and a big pinch of salt. Process and scrape the sides down. You may need to add more lemon juice to taste. If the hummus is too thick, add more olive oil to loosen it up.
- Process until very smooth. When you think you’re done processing, process for another 2 minutes for the creamiest hummus ever. Taste and adjust seasoning. Spread the hummus in a bowl or plate.
- To a non-stick frying pan on medium heat, add 1 tbsp of olive oil. When the oil begins to shimmer, carefully add the eggplant strips. Season with a big pinch of salt. Fry the eggplant strips for 2-3 minutes on each side until a deep brown caramelization develops.
- Spoon warm fried eggplant strips over the hummus.
- Optional Step: make hot honey by infusing the Aleppo flakes and honey together in a small saucepan on medium-low heat for 2 minutes.
- Garnish with fresh chopped cilantro, hot honey (or simply just honey and Aleppo pepper flakes), sumac, a drizzle of extra virgin olive oil, and a squeeze of lemon juice.
Notes
- This hummus can be made ahead of time and stored in the fridge for up to a week.
- For an extra kick, add more Aleppo pepper flakes to taste.
- Adjust the consistency with more olive oil or lemon juice if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending, frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg