1 head of garlic
1 medium eggplant
1 lemon, juiced
2 cups cooked chickpeas or 1 15-19 ounce can
1 tablespoon tahini (optional)
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt (optional)
parsley, leaves and small stems, to taste (optional)
When the eggplant and garlic are cool enough, cut the stem off the eggplant, slice it open, and scrape out the insides. Add the eggplant to the bowl of the food processor. Use your hands and squeeze the cooked garlic out of the cloves directly into the food processor. Add lemon juice and puree until smooth. You will need to stop the processor and scrape down the sides a couple of times. I like to blend up the garlic with the lemon juice and vegetables before adding the chickpeas as it makes sure the garlic gets thoroughly chopped and mixed in with the beans. Few people like to bite into a chunk of garlic. The liquid ingredients keep the garlic in the bowl of the processor instead of stuck to the sides or in the cracks of the lid. |
Leave me a comment about your favourite hummus. What way do you like to eat it best? I'd love to know.
To your health and happiness,
Beans and Rice