Even my picky little Aaron loves hummus. You should hear him say hummus, so funny! Something like humNUS? lol.
We really love Baba Ghanoush as well. If you've never heard of it, it is just like hummus only made with roasted eggplant instead of chickpeas. Yum.
Last week in our veggie basket (we are buying organic Bountiful Baskets now) we got a lone eggplant and it didn't take me long to decide to make some eggplant dip. But one little eggplant wasn't going to be enough for me and my hungry boys so I decided to make make the eggplant dip go a little farther with the addition of chickpeas. The result was delicious! If you like hummus, give this one a try. It is remarkably simple if you have a good blender and the dip comes out so nice and fluffy.
Chickpea and Roasted Eggplant Dip, by 4 Pears
1 medium eggplant (about 1 lb)
1 can chickpeas, drained
1/2 cup tahini
2 tablespoons extra virgin olive oil
5 garlic cloves, minced
1/4 cup lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt (or more to taste)
To begin, preheat the oven to 375 F and prick the eggplant a few times with a fork (like a baked potato) and then put it on a sheet tray in the oven. Roast the eggplant in the oven about 15 minutes, turning it once. When it is done, the eggplant should be slightly blackened and puckered looking.
Set the eggplant aside to cool and in the meantime put all of the other ingredients into your blender. Once the eggplant is cool enough to handle, cut it in half lengthwise and then scoop out the flesh and put that into the blender too.
Turn it on and let it go! If your blender has settings like ours, you want to use the puree setting. If not just blend it for a minute or two or until everything is nice and smooth and fluffy. Taste it and add salt if necessary.
Serve with crackers or chips, veggies and olives. Enjoy!