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
1 eggplant
2-4 cloves of garlic (in their skins)
1 medium onion (quartered)
Olive oil
Salt and pepper
Harissa Spice
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.
That sounds wonderful. Hummus is a favorite in my house...even with my boys!
ReplyDeleteThis sounds excellent, Mary! I bet the flavors were great together.
ReplyDeleteThis hummus baba ganoush sounds interesting, combining two already delicious dishes. I have never tried them together
ReplyDeleteMmmmmm that sounds good, will certainly try this one out. Diane
ReplyDeleteLove Sabra hummus! I never leave Costco without a box of the single serve containers!
ReplyDeletethis sounds great,, makes me very hungry,, thankyou for visiting today,,
ReplyDeleteOooh this sounds lovely! I love hummus and it sounds SO good with the roasted eggplant and Greek yogurt. The pita and artichokes look perfect with this! I wish I had some now!
ReplyDeleteOooo I've never thought to add eggplant to hummus. Yum! Definitely craving this now. :)
ReplyDeletelooks superb, we are hoummous fan too! I salute you for coping with 4 girls, whilst I am struggling with just ONE:_)
ReplyDeleteI love this hummus! When I buy it this is the one I buy. You doctored it up deliciously!
ReplyDeleteAnother beautiful post and of something that I adore too.....it all looks so tasty and I love your photos!
ReplyDeleteKaren
I had to giggle at the "someone is going through a vegetarian phase." LOL. I love the hummus. My kids would as well - they are both big hummus fans. I like the inclusion of eggplant too. It's one of my favorite veggies.
ReplyDeleteOh I am so glad you did this! We eat hummus like every night but I have been wanting something little different and this is perfect!
ReplyDeleteI do love hummus, Hubby is not a fan which is strange because he loves every other kind of bean!
ReplyDeleteSo I eat it at parties, it's difficult to mane a small batch of hummus. It kind of grows on you. This combo looks so good.
I loved visiting your blog. I was introduced to baba ganoush whilst visiting my son and his wife in Kitchener, Ontario. We had it on fresh, fresh bread. Delicious. I will be visiting you more often.
ReplyDelete