Ingredients
The following ingredients have 8 Servings
- 30 oz chickpeas ((about 2 cups cooked chickpeas))
- 1 large globe eggplant ((or 4 Chinese or Japanese eggplants, cut lengthwise into halves))
- 2 tsp za'atar spice mix ((you can also substitute with a mix of sumac and oregano, or just use oregano))
- 2 tbsp tahini ( (sesame seed paste))
- 2 tbsp vegan yogurt
- 1 tsp cayenne ((or paprika))
- 3 cloves garlic ((smashed and chopped))
- Juice of two limes
- Salt to taste
Instruction
- Preheat the toaster oven or a regular oven to 450 degrees F. Place the eggplants, cut side down, on a foil-lined baking sheet and bake 20-30 minutes. The globe eggplant will need all 30 minutes but if using Chinese or Japanese eggplants, start checking after 15-20 minutes. The flesh should be completely cooked and a fork pierced through the center should go in without resistance.
- Once the eggplants are cool enough to handle, scoop out the creamy flesh and toss into the blender with all remaining ingredients. If using Chinese or Japanese eggplants, you can add the skin as well for an even smokier flavor.
- Blend until very smooth. This will work better in a high-powered blender. I like my hummus really smooth, but if you like it with more texture, you could do this in a food processor as well. If the blender blades refuse to move, add a touch of water or the chickpea brine.
- To serve, scrape the hummus into a bowl, scatter on some za'atar and paprika, yogurt, or stir in some whole chickpeas for more texture. Serve with pita or another flatbread.
