Eggplant Hummus with Pomegranate Juice

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Eggplant Hummus with Pomegranate Juice

 

1/2 cup olive oil

4 medium eggplants

1 cup chickpeas, (dry) or 2 cups canned with liquid

2 tblsp olive oil

2 ounces garlic, (about 14-20 cloves), peeled and quartered

juice of 4 lemons

2 tblsp tahini

1/4 cup pomegranate juice

5 tsp sea salt

2 tsp paprika

 

 

Trim the ends off of the eggplant and chop the eggplant into about 1-inch

pieces.

 

Heat 1/2 cup olive oil in large pot. Add the eggplant and stir well to coat with

oil. Fry on medium-high for 30 to 45 minutes, until very mushy. Stir often.

 

Meanwhile, bring chickpeas and 2 cups water to boil in saucepan. Simmer,

covered, for 30 minutes.

 

Fry the garlic in two tablespoons of the olive oil, about one to two minutes,

until golden brown.

 

Mix the garlic (with its oil), lemon juice, pomegranate juice, salt, paprika,

and chickpeas (with their water) together in the large pot or bowl.

 

Transfer in batches to a blender or food processor and blend until smooth.

 

When processing it in the food processor, keep going until it is really smooth,

almost fluffy. In my food processor, I need to do it in three batches. I can try

to do two batches, but one of them always ends up making a mess.

 

For presentation and added flavor, sprinkle servings with olive oil and either

paprika or cayenne pepper. You might even garnish with a few black olives or

olive slices.

 

Serve with tortilla chips, tortillas, pita bread, or with California tabouleh. I

enjoy it on an open-faced olive-oil-fried sourdough bread sandwich, with

tomatoes and feta cheese.

 

It can be frozen, though you’ll want to heat it up before eating it rather

than just letting it thaw.

 

Servings: 5

Preparation Time: 1 hour, 15 minutes

 

Atuthor: Jerry Stratton, July 8, 2006

Source: Hoboes.com

Formatted by Chupa Babi: 03.11.08

 

AuthorNotes: The smooth, smoky flavor of roasted eggplant mixed with the nutty

flavor of chickpeas, it combines baba ghanouj with hummus.

 

If you use dried chickpeas, soak them in four cups water overnight. They should

be crunchy but edible (and tasty) when done, something you might put in a salad.

You can do this a few days ahead of time and put them in the refrigerator,

draining them just before you make the hummus.

 

You can also get concentrated pomegranate juice, or pomegranate molasses, which

is of ketchup consistency. Instead of a quarter cup, use an eighth cup of

concentrated juice and an eighth cup of water.

 

ChupaNote: this was too much salt for me. I'll start with half that next time.

 

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