Spiced Eggplant Hummus w/ Pita Chips
I have a confessions to make, it’s nothing too horrible or at least I don’t think so but, I’m pretty sure I am addicted to hummus. Honestly I could eat bucketful’s of this stuff!! And luckily making your own homemade hummus is a cinch and it tastes far better than any store brought packaged hummus.
The beauty of preparing homemade hummus is that you can add different ingredients, spices and flavours to mix it up. Being a huge fan of eggplant and living with one who isn’t (grr), I am always looking for ways we can both enjoy them. Roasted eggplant is so delicious especially with curry spices and makes an amazingly delicious and rich tasty hummus, that even non-eggplant eaters will enjoy 🙂
We used a really flat lavish (rye wrap) bread to make the pita chips but tortillas or pita bread would work just as well. After a few sort minutes in the oven they curl up and go ultra crispy, the perfect healthy and low fat chip to enjoy with this delicious hummus.
It’s the start of the Easter break tomorrow and for many of us that means time spent with family and friends. This quick and simple little vegetarian recipe is just the thing to whip up for guests to enjoy. Or if your like me you may struggle not to simply keep it all to yourself, enjoy! And have a wonderful Easter everyone!!
Spiced Eggplant Hummus
Preparation time: 40mins // Serves 6 as a snack or starter
- 1 medium eggplant (approx. 360g/12oz)
- 2 tbs peanut oil
- 1 tbs good quality curry powder
- ½ tsp paprika
- 10-12 curry leaves
- 1½ cups chickpeas (cooked or tinned)
- 2 tbs tahini
- 1 lemon, juice only
- 3-4 rye wraps (lavish bread), pita bread or tortillas
Preheat the oven to 200°C/392°F
Slice the eggplant in half and then into half rounds about 2cm (3/4 inch) thick. Toss the sliced eggplant with the oil, spices and curry leaves. Arrange the eggplant on a large roasting tray and cook in a hot oven for 25-30 minutes, tossing the tray occasionally, until the eggplant is soft and golden. Remove from the oven and allow to cool.
Combine the roasted eggplant, chickpeas, tahini and juice of 1 lemon in a food processor. Process until smooth adding a little more peanut oil if the mixture is too dry, season with salt and freshly cracked pepper to taste.
To prepare the pita chips slice them into oddly shaped triangles and arrange in a single layer on a baking tray. Place in a hot oven for 3-5 minutes watching carefully to make sure they do not burn. The chips are ready when they have curled up and are crisp.
To serve the hummus spoon into a serving bowl drizzle with a little olive oil and sprinkle with a little sumac or paprika if desired. Serve with the pita chips straight from the oven.
A nice healthy vegetarian recipe perfect for snacking or entertaining!!