Eggplant and chickpea hummus
10 servings
45 minutes
Eggplant and chickpea hummus is a refined dish inspired by Arab traditions, where classic hummus takes on new flavor nuances. The creamy texture of chickpeas combines with tender, slightly caramelized eggplants to create a rich and complex taste. The addition of ucho-suneli and garlic gives the dish warm spicy notes, while lemon juice refreshes and balances the aromas. This hummus can be served as a standalone appetizer with pita or used as a dip for vegetables and meat. With its rich flavor and healthy ingredients, it is perfect for a nutritious snack. The recipe's origins lie in Arab cuisine, where the love for chickpeas and eggplants has created many variations of this dish. Such hummus not only delights the palate but also offers the comfort of Eastern traditions.
1
Prepare the products.
2
Cut off the tails of the eggplants and peel them.
- Eggplant: 3 pieces
3
Slice them into 1 cm thick pieces.
- Eggplant: 3 pieces
4
Then cut into strips and cubes.
- Eggplant: 3 pieces
5
Just chop the onion finely.
- Onion: 1 piece
6
Place the eggplants in a pan with vegetable oil and salt them.
- Eggplant: 3 pieces
- Vegetable oil: 70 ml
- Salt: to taste
7
Also add ucho-suneli.
- Blue fenugreek (utskho-suneli): 1 tablespoon
8
Then add the chopped onion.
- Onion: 1 piece
9
Mix everything together and leave in the pan until cooked (about 10 minutes).
10
Pour all the contents of the can of chickpeas into a bowl.
- Chickpeas: 1 jar
11
Transfer the cooked eggplants with onions to a bowl with chickpeas.
- Eggplant: 3 pieces
- Onion: 1 piece
12
Chop the greens finely.
- Fresh herbs: 50 g
13
Add chopped greens to the mixture of chickpeas and eggplant.
- Fresh herbs: 50 g
14
Cut half a lemon and squeeze the juice into the mixture, also add ground garlic.
- Lemon: 1 piece
- Garlic powder: 1 tablespoon
15
Mix everything and blend until smooth.
16
Try the salt - if it's not enough, you can add more.
- Salt: to taste
17
Cool and serve at the table.
