Get set, because I’m about to lay down some earth-shattering, forever life-changing news to the rest of us Americans. You ready? Hummus, that delicious chickpea-tahini puree, popular at the snack table dip, is meant to be… hot.
(Ok, really, I’m not saying you can never eat hummus cold. It’s just… a different beast.)
When I was living in Jordan, I had hummus for lunch probably nearly every day. (You can probably tell I had a really varied diet considering I also ate a version of these flatbreads almost every day. No, not even at the same meal.) Across the street from the University of Jordan, there was a fast food joint serving up hummus with any topping you could want – tomatoes, meat, lentils, you name it. At the time I wasn’t quite so adventurous with food, so I stuck with my usual, but looking back I kick myself. Seriously, in 4 months, I probably should have been able to try the entire menu.
But it was a revelation! One that I’m happy to share with Randall – who by the way, declared a version of this one of his favorite meals ever. Plus, it’s a quick meal! That is, if you don’t also make flatbreads to scoop it up. Which you absolutely should. Just not if you want it to be a quick meal 😉
The possibilities are endless as well. In addition to eggplant, we’ve tried bison and fennel and egg are on the list as well.
Note- for more crazy awesome delicious hummus creations, check out Dizengoff, now in Philly and NYC. We visited the Philly location last winter and it was banging. Seriously, go.
- 2 14 oz cans chickpeas
- ½ cup tahini
- ½ cup + 2 tbs olive oil, separated
- ⅓ cup lemon juice
- 2 tbs aquafaba (chickpea water)
- 2 garlic cloves
- 1 eggplant
- 2 tsp cumin
- 1 tsp coriander
- ½ tsp cardamom
- salt and pepper, to taste
- Preheat oven to 350 degrees.
- Add chickpeas to a food processor and pulse to break up the beans.
- Add tahini, olive oil, lemon juice, aquafaba, and garlic cloves to the food processor. Puree until smooth, pausing to stir if necessary (dependent on your food processor).
- Scrape hummus from the bowl of the food processor into an oven-safe serving dish. Bake at 350 degrees for 15-20 minutes or until warmed through.
- While the hummus is warming, prepare the eggplant topping. Dice the eggplant into ½" cubes. Add 2 tbs olive oil to pan and heat over medium heat.
- Add eggplant to pan along with cumin, coriander, and cardamom. Season with salt and pepper, to taste. Cook eggplant, stirring frequently, until tender.
- Remove hummus from the oven and top with eggplant. Serve immediately.