This week I made Babaganoush, which is a delicious Levantine eggplant dip. I didn't get too wild and crazy when making the Babaganoush since it was my first time. I really appreciate the rich cultural heritage that surrounds the dish and tasting all those traditional flavors sparked my creative juices to create a new dish, this white bean eggplant hummus!
This dip is so creamy and flavorful and it does not need Tahini. Even though I am a tahini fan, I know so many people have a sesame seed allergy and thus avoid eating hummus. It's so interesting how the eggplant takes on a creamy texture when baked, and is really a perfect tahini substitute.
If you love mediterranean flavors and looking for a hearty comforting dip, this eggplant hummus is for you!
EGGPLANT HUMMUS
Ingredients
- 2 TSP SALT
- 1/2 CUP EVO
- 2 GARLIC CLOVES
- 1 GLOBE EGGPLANT
- 1 CAN NORTHERN WHITE BEANS
Instructions
- PRE HEAT OVEN TO 400 DEGREES
- CUT EGGPLANT IN HALF
- SPINKLE 1 TSP OF SALT OVER EGGPLANT HALVES
- DRIZZLE 1 TBS OLIVE OLIVE OIL OVER THE ENTIRE INSIDE OF EGGPLANT
- ON A BAKING SHEET PLACE EGGPLANT SKIN SIDE DOWN
- BAKE UNTIL FOR 10 MINS OR UNTIL EGGPLANT IS SOFT
- LET EGGPLANT COOL
- SCCOP OUT THE INSIDE OR THE MEAT OF EGGPLANT INTO A HIGH SPEED BLENDER
- ADD 2 CLOVES OF GARLIC, EVO, AND 1 TSP SALT
- BLEND
- ADD TO A BOWL AND ENJOY!
- *OPTIONAL: TOP HUMMUS WITH OLIVES OR POMEGRANATE, SPRINKLE WITH PAPRIKA TO GARNISH WITH COLOR
No comments:
Post a Comment