EGGPLANT AND CHICKPEA HUMMUS
The recipe for Baba Ganoush, also known as eggplant hummus, is traditional in Arab countries and several Mediterranean regions. It consists of roasted eggplant purée with a distinctive, slightly smoky flavor that comes from roasting the eggplants with their skins on.
In our recipe, we also add cooked chickpeas along with a blend of spices and seasonings, resulting in a delicious spread with an elegant flavor, a creamy texture, and a wonderfully aromatic character.
Ingredients
- 250 g chickpeas
- 2 eggplants
- Juice of 1 lemon
- 6 tbsp tahini
- 1 garlic clove
- Cumin
- Sesame seeds
- Paprika from La Vera
- Salt and pepper
- Casas de Hualdo Extra Virgin Olive Oil
Preparation
Cook the chickpeas and reserve some of the cooking liquid.
Wash the eggplants and cut them lengthwise. Score the flesh with diagonal cuts in both directions to create a diamond pattern, taking care not to cut through the skin. Place them cut-side up on a baking tray, season with salt and pepper, and drizzle with Casas de Hualdo Extra Virgin Olive Oil.
Bake at 200°C (390°F) for about 40 minutes, or until the flesh is tender and lightly caramelized.
Allow the eggplants to cool for about 20 minutes so they can be handled safely. Using a spoon, scoop out the flesh and discard the skins.
Blend the roasted eggplant flesh and the chickpeas in a food processor or blender. Add the tahini, garlic, cumin, extra virgin olive oil, lemon juice, and a little of the reserved chickpea cooking liquid if needed. Season with salt and pepper and blend at high speed until smooth and creamy.
Transfer to a serving dish and garnish with a pinch of paprika, a few sesame seeds, and a drizzle of Casas de Hualdo Extra Virgin Olive Oil.
Serve with toasted bread, carrot or cucumber crudités, pita bread, or homemade tortilla chips. It can also be used as a topping for sandwiches or as a flavorful base for salads.
Now it's time to enjoy! Your guests are sure to love it.
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