The Foodbuzz Tastemakers team are running a program with Sabra Hummus, asking for original recipes using their products. We are great fans of hummus here. With four daughters it's a fairly safe bet that someone is going through a vegetarian phase - so hummus is just the ticket. It tastes delicious, goes with all vegetables known to man and is packed full of fiber and who knows how many vitamins and minerals.
I decided I would try to enhance this already perfect dish by bumping up the flavors even more. To keep in the Mediterranean theme I roasted a lovely big eggplant, a couple of garlic cloves in their skins and an onion. Once they were cooked and cooled I added the hummus, some Greek yogurt, lemon juice and zest and a handful of fresh herbs and gave it a quick blitz in the food processor. Once it's ready to serve, you can drizzle a little olive oil on top and sprinkle with a few toasted pine nuts and more herbs. The result was delicious, it's great to nibble on with some warm pita bread and roasted or raw veggies.
1 cup of Sabra Hummus
2-4 cloves of garlic (in their skins)
1 medium onion (quartered)
Salt and pepper
Zest and juice of a lemon
1 cup of plain Greek yogurt
Fresh herbs (I used oregano here)
Toasted pine nuts
Heat the oven to 425 F
Slice the eggplant in half length ways.
Brush the flesh with olive oil and sprinkle with salt and pepper and harissa spice.
Place in on a baking tray and roast for approximately 1 hour - or until soft and cooked through.
Remove from oven and leave to cool.
Place the hummus, yogurt, 1 tablespoon of chopped herbs, lemon zest and juice, salt and pepper into a the bowl of a food processor.
Scoop out the flesh of the eggplant, squeeze the garlic out of its skin and add the onion to the hummus mixture.
Use the pulse button to mix to a coarse mixture.
Check the seasonings.
Pour into a pretty serving bowl.
Toast the pine nuts, sprinkle on the top of the dip with a few more chopped herbs and a final drizzle of olive oil.