Eggplant-Hummus Dip or Spread

Eggplant-Hummus Dip or Spread Recipe - A Flavorful Vegetarian Delight

Region / culture: Arabia | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6 |

Vegetarian diet

Introduction

Eggplant-Hummus Dip or Spread is a delicious and healthy dish that combines the rich flavors of roasted eggplant with the creamy texture of hummus. This versatile recipe can be served as a dip with pita bread or fresh vegetables, or used as a spread on sandwiches or wraps.

History

The combination of eggplant and hummus is a popular Middle Eastern dish that has been enjoyed for centuries. Eggplant, also known as aubergine, is a staple ingredient in Mediterranean cuisine, while hummus, made from chickpeas, tahini, and garlic, is a beloved dip in many cultures. By blending these two ingredients together, you get a flavorful and nutritious dish that is perfect for any occasion.

Ingredients

1 large eggplant
4 cups of cooked, drained chickpeas (or thawed, previously cooked and drained chickpeas)
4 cloves of garlic, peeled
0.5 tsp of ground cumin
0.5 tsp of ground coriander
0.13 tsp of cayenne
0.5 tsp of black pepper
0.5 cup of minced parsley
Some salt

How to prepare

Preheat the oven to 375°F (191°C).
Pierce the eggplant several times with a fork.
Place the eggplant in the preheated oven and bake for 45 minutes.
Remove the eggplant from the oven and allow it to cool.
Chop the eggplant into smaller pieces to speed up the cooling process.
Peel the skin off the eggplant.
Place the eggplant, along with the other ingredients, into a food processor.
Process the mixture until it reaches a smooth consistency.

Variations

Add roasted red peppers or sun-dried tomatoes for a different flavor profile.
Mix in some fresh herbs like basil or mint for a burst of freshness.
Top with toasted pine nuts or sesame seeds for added crunch.

Cooking Tips & Tricks

Make sure to pierce the eggplant with a fork before roasting to prevent it from bursting in the oven.

- Allow the roasted eggplant to cool before peeling off the skin to avoid burning yourself.

- Adjust the seasonings to taste, adding more cumin, coriander, or cayenne for extra flavor.

- For a smoother texture, process the mixture in the food processor for a longer period of time.

Serving Suggestions

Serve the Eggplant-Hummus Dip with pita bread, crackers, or fresh vegetables for a tasty appetizer or snack. It can also be used as a spread on sandwiches or wraps for a flavorful twist.

Cooking Techniques

Roasting the eggplant adds a smoky flavor to the dish, while processing the ingredients in a food processor creates a smooth and creamy texture.

Ingredient Substitutions

If you don't have chickpeas on hand, you can use white beans or lentils as a substitute. You can also use store-bought hummus instead of making it from scratch.

Make Ahead Tips

Eggplant-Hummus Dip can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a stir before serving to mix in any separated liquids.

Presentation Ideas

Garnish the Eggplant-Hummus Dip with a drizzle of olive oil, a sprinkle of paprika, and a few fresh parsley leaves for a beautiful presentation.

Pairing Recommendations

Serve this dish with a side of tabbouleh salad, grilled kebabs, or falafel for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Eggplant-Hummus Dip contains approximately 150 calories, making it a satisfying and nutritious snack or meal.

Carbohydrates

Each serving of Eggplant-Hummus Dip contains approximately 20 grams of carbohydrates, making it a good source of energy for your body.

Fats

This dish is low in fat, with only 2 grams per serving, making it a healthy option for those watching their fat intake.

Proteins

With 6 grams of protein per serving, Eggplant-Hummus Dip provides a good amount of this essential nutrient for muscle growth and repair.

Vitamins and minerals

This recipe is rich in vitamins and minerals, including vitamin C, vitamin K, folate, and potassium, which are important for overall health and well-being.

Alergens

This recipe contains chickpeas, which are a common allergen for some individuals. If you have a chickpea allergy, you may need to avoid this dish.

Summary

Overall, Eggplant-Hummus Dip is a nutritious and delicious dish that is low in fat, high in fiber, and packed with essential vitamins and minerals.

Summary

Eggplant-Hummus Dip is a flavorful and nutritious dish that is perfect for any occasion. With its creamy texture, rich flavors, and healthy ingredients, this recipe is sure to become a favorite in your household. Enjoy it as a dip, spread, or topping for a delicious and satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Eggplant-Hummus Dip or Spread. It was a warm summer day, and I was visiting my dear friend Maria in her charming little cottage by the sea. Maria was a wonderful cook, always experimenting with new flavors and ingredients from her garden.

On that particular day, she had just harvested some fresh eggplants and was eager to try out a new recipe she had come across in an old cookbook. As she chopped and sautéed the eggplant, I watched in fascination, eager to learn from her culinary expertise.

As the aromas of garlic, lemon, and tahini filled the air, I knew I was in for a treat. Maria carefully blended the cooked eggplant with chickpeas, tahini, lemon juice, and a medley of spices until it formed a smooth and creamy dip. The vibrant purple color of the eggplant mixed with the creamy texture of the hummus was a sight to behold.

Maria explained to me that this recipe was a fusion of Mediterranean and Middle Eastern flavors, combining the earthy richness of roasted eggplant with the nutty creaminess of hummus. She told me that the key to a successful Eggplant-Hummus Dip was to roast the eggplant until it was soft and caramelized, adding a depth of flavor to the dish.

I eagerly took notes as Maria walked me through the recipe, explaining each step with precision and care. She told me that the secret to a flavorful hummus was to use freshly squeezed lemon juice and high-quality tahini, which would elevate the dish to new heights.

After the dip was ready, Maria served it with a side of warm pita bread and fresh vegetables from her garden. The combination of flavors was nothing short of divine – the smoky sweetness of the eggplant paired perfectly with the creamy texture of the hummus, creating a harmony of tastes that danced on my palate.

As I savored each bite, I felt inspired to recreate this dish in my own kitchen. Maria graciously shared the recipe with me, and I promised to carry on the tradition of making this delightful Eggplant-Hummus Dip for my family and friends.

Over the years, I have made this recipe countless times, each time adding my own twist to it. Sometimes I roast the eggplant with a drizzle of olive oil and a sprinkle of cumin for an extra kick of flavor. Other times, I garnish the dip with a sprinkle of chopped fresh herbs or a drizzle of pomegranate molasses for a touch of sweetness.

No matter how I choose to prepare it, the Eggplant-Hummus Dip always brings back memories of that sunny day at Maria's cottage by the sea. It reminds me of the joy of cooking and sharing delicious food with loved ones, and the magic of discovering new flavors and recipes along the way.

As I sit here now, writing down this story, I can't help but smile at the thought of all the wonderful meals and memories that this recipe has brought into my life. And I am grateful to Maria for introducing me to the beauty of Eggplant-Hummus Dip, a dish that will always hold a special place in my heart.