Hummus with Roasted Eggplant and Pomegranate Seeds

This hummus dish is the perfect, filling meal for a cozy night in! I make hummus almost weekly with the Ottolenghi recipe. It’s my husband and kids' favorite! Making the hummus would be the first step of this recipe, and it may seem complex, although it is truly so simple. It is also worth it because the taste is exceptional along with the fact that you are avoiding all of the inflammatory oils and preservatives that come with store-bought hummus. Once you make this recipe I can promise you, you will never buy store-bought hummus again!

HUMMUS WITH ROASTED EGGPLANT AND POMEGRANATE SEEDS

INGREDIENTS

• 1 1/4 cups dried chickpeas

• 1 teaspoon baking soda

• 6 1/2 cups water

• 1 cup plus 2 tablespoons tahini (light roast)

• 4 tablespoons freshly squeezed lemon juice

• 4 cloves garlic, crushed

• 6 1/2 tablespoons ice cold water

• 1 pinch salt, to taste 

• 1 dash good-quality olive oil, to serve (optional)

• 1 eggplant (cut in cubes)

• 1/2 tsp cumin

• 1/2 tsp paprika

• Pinch of pepper

INSTRUCTIONS:

Step 1

Make the hummus. I use Ottolenghis recipe.

Step 2

Cut the eggplants into cubes, mix them well with spices and oil and put them in the oven at 375 for 30 minutes

Step 3

Once roasted, assemble the hummus on a serving platter and put the roasted eggplant on top.

Step 4

Garnish with some drizzled olive oil, drizzled pomegranate syrup, sprinkled pomegranate seeds and finely chopped parsley.

Optional Step:
Add roasted pine nuts and serve with grilled pita

Bon Appetit!

Photography by Patricia Brochu