Roasted Eggplant Hummus
Some cooks are a little intimidated by eggplant, but fear not. They are really a simple and delicious ingredient that creates an A+ hummus with tons of flavor and paired with one of my favorites, lots of sage, herbaceous character abounds.
Makes approximately 1 1/2 cup
1 15 oz can chickpeas, drained, liquid reserved
1 small eggplant
3 tablespoons of tahini
1 ½ tablespoons fresh lemon juice
½ cup Raimondo Winery Garlic (or Wild Mushroom and Sage) Olive Oil
3/4 teaspoon cumin
1 clove of garlic, crushed
1/2 teaspoon salt
2 teaspoons sage, finely chopped
Wash and dry eggplant. Remove the stem and cut the eggplant in round pieces about 1/8” thick ( about 1 cup). Rub olive oil and lightly salt each eggplant round and place in oven under broiler for three minutes each side. Watch closely so that the eggplant does not burn.
In a blender or food processor, blend the chickpeas. Add eggplant, olive oil, tahini, lemon juice, garlic, cumin, sage, and salt until the ingredients form a paste-like consistency. Pour the mixture into a serving bowl.
Garnish with any remaining sage and a little cumin. Serve immediately, or cover and refrigerate.
Recommended Wine Pairing: