Description
A delicious recipe for creamy hummus topped with perfectly fried eggplant and garnished with fresh ingredients.
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
- 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.
- Because lemons have varying levels of juice, 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. Trust me, this is how you get the creamiest hummus ever. Taste and adjust seasoning. Spread hummus in a bowl or plate.
- To a non-stick frying pan on medium heat, add 2 tbsp of olive oil. When the oil begins to shimmer, carefully add the eggplant strips. Season with a big pinch of salt. You may need to do this in batches depending on the size of your frying pan. Do not overcrowd the eggplant.
- Fry the eggplant strips for 2-3 minutes on each side. You’re looking for a deep brown caramelization to develop on the eggplant flesh. Spoon warm fried eggplant strips over 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 recipe is perfect for gatherings and can be served as an appetizer or a light meal.
- Adjust the garlic and spices to suit your taste preferences.
- For a spicier version, increase the Aleppo pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Blending, Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg