The best right now…. eggplant!
Domestic eggplants are now available and they are super delicious! I never buy foreign eggplants because they don't taste good. This summer I plan to use eggplant in many ways. On our trip to Italy, our host made us eggplant hummus and we had to try this at home right away. I developed this recipe and the end result was really good!
2 small roasted organic eggplants
400g jar organic chickpeas
1 dl chickpea broth
Juice of half an organic lemon
1 tablespoon honey
1 tablespoon high-quality apple cider vinegar
3 tablespoons organic olive oil
A little high-quality salt
Roast the eggplants in the oven for about half an hour. Purée the aubergines, chickpeas and a deciliter of chickpea broth with a stick blender. With the amount of liquid, you can adjust whether you want the final result to be firmer or saucy. Note that there will be other liquids in the hummus. This instruction is suitable for spreads.
Add lemon juice, apple cider vinegar and honey. Sour flavors add more depth to hummus. Add salt and pepper to your taste. Parsley goes wonderfully with eggplant hummus. You can puree the parsley with other ingredients or add it to the finished hummus. Add more olive oil and puree until smooth. Put the finished hummus in the fridge for a while to season.
Perfect for example on top of bread or seed crackers.