Recipe by Hanna Louise
This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed.
- 1 large eggplant
- 4 large garlic cloves (or more... I don't think you can add too much garlic)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon water
- 3 tablespoons tahini
- 1⁄4 teaspoon cumin
- 1 teaspoon salt
Directions See How It's Made
- Pre-heat the oven to 400°F.
- Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
- If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
- Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
- If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.