The eggplant hummus that we present to you is an eggplant cream that is very easy and quick to prepare. Similar to the traditional chickpea hummus but with a milder flavor, it forms an original appetizer to present on toast or on a plate with bread or crackers so that each diner can spread it to their liking.
Ingredients to make Eggplant Hummus:
- 1 unit of Eggplant
- ½ unit of Lemon
- 2 tablespoons of olive oil
- 1 pinch of salt
- 1 pinch of sweet paprika
How to make Eggplant Hummus:
1 Eggplant is the main ingredient in this version of hummus, which can also include garlic if you prefer a more intense flavor.
2 Cut the aubergine into two halves and, in each of them, make diagonal cuts on the pulp, in both directions. Press so that the knife reaches the bottom, but be careful not to cut the skin.
3 Put the aubergines in the microwave for about four minutes. When you take them out, the pulp will be cooked. Then, with the help of a knife and a spoon, remove the pulp. You can discard the skin.
4 Put the eggplant pulp in the blender glass, along with the juice of half a lemon and a tablespoon of olive oil. We beat it well until an aubergine cream remains.
5 Next, we spread the aubergine hummus on a plate and let it cool in the refrigerator for at least 10 minutes.
6 It only remains to add a tablespoon of olive oil and sweet paprika to taste. Accompany this eggplant recipe with bread or some crackers and a good red wine.
