Saturday, July 23, 2011

Roasted Eggplant Hummus

Tara who owns the blog The Foodie and The Family has recently changed her ways of eating by going grain-free and sugar-free AKA a primal diet. I’m really proud of her and her efforts to trying something new. If you check out her blog she has come up with some amazing recipes following her new primal diet. I don’t follow a primal diet but I’m all about changing it up once in a while. I know I need to incorporate more protein into my diet and her recipes have been very helpful.

She calls it eggplant hummus but it could also be called babaganoush. My father makes the best babaganoush (or eggplant salad as we like to call it). It has been a while since I had my father’s delicious eggplant salad and Tara came up with eggplant hummus. My father uses olive oil and real mayonnaise (this is probably the ONLY exception where I have mayo, I can’t stand mayo). A real babaganoush uses tahini which is ground up sesame seeds. Hummus also uses tahini to give it that nutty and creamy texture.

Since I didn’t have turmeric, I opted to use curry powder instead. I also thought 2 teaspoons of garlic wasn’t enough, so I used 2 huge cloves instead and made it extra garlicky. Our digestive system will thank us later. ;)


Roasted Eggplant Hummus
Adapted from
The Food and The Family

3 small eggplants or 1 large
1/4 cup tahini
2 cloves garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon sea salt
Freshly ground pepper
1 tablespoon extra virgin olive oil (coconut oil would be good too)
Optional: whole sesame seeds and smoked paprika for garnish

Preheat the oven to 400 degrees F. Prick the eggplant(s) a few times with a fork and coat them in a bit of olive oil. Every 10 minutes turn the eggplant for 30 minutes and/or until fork tender. Cool in a plastic shopping bag or in a bowl covered in plastic wrap. This will create condensation and will help the skin peel away from the meat of the eggplant.

Peel the eggplant(s) once cooled and remove the stem/seeds. In a food processor, puree the eggplant(s) until smooth. Add in the garlic, tahini, curry powder, salt and pepper. Puree until combined. While the food processor is running, drizzle in 1 tablespoon of olive oil until combined.

We’ve been enjoying this dip on sandwiches as a spread or with fresh vegetables! I love adding it on top of salads and using it as a dressing. I topped it with raw sesame seeds and smoked paprika to bring it up another level! Plus it looks pretty. ;)





Tara said...

Yay! I'm so glad to see you made this! I nearly OD'd on it when I made it. lol

Fallon said...

LOL Yes that can be very easy to do. I love it with carrots, such a great snack before it time to start making dinner.

I noticed you are able to comment me now!

Tessa said...

We love hummus, but I don't think I've ever had the eggplant variety. Sounds good!

Lisa~~ said...

Eggplant hummus sounds wonderful.

Cook Lisa Cook