Hummus is one of my favorite snacks, so I am always trying to test different flavors and textures to add to it. The charred eggplant in this recipe adds a smokey pop of flavor, which sets it apart from original hummus recipes. 

 

It pairs well with crackers, veggies, and grilled chicken. 

 

1 medium-size globe eggplant

1 15 oz. can chickpeas, rinsed and drained

¼ cup tahini 

⅓ cup lemon juice

¼ cup water 

¼ cup olive oil + more for drizzling

1 garlic clove, chopped

½ tsp salt

Pinch of pepper

Smoked paprika, for garnish

Italian parsley, chopped for garnish

 

Char the eggplant by turning on the flame of a gas stove on high. Using tongs, place the eggplant directly on the flame. Turn the eggplant every few minutes as each side chars. Once the eggplant is thoroughly charred, remove it from the flame and let it cool. Remove the skin and scoop out 1 cup of the pulp. 

 

In a food processor, blend the eggplant pulp, chickpeas, tahini, lemon juice, water, ¼ cup oil, garlic, salt, and pepper until smooth. Spoon the hummus into a bowl and garnish the top with a drizzle of olive oil, smoked paprika, and parsley. 

 

Just Salt It, and enjoy!