As temperatures rise and cravings for light, refreshing meals increase, allow me to introduce you to a Middle Eastern delight: the Four Ingredient Smoked Eggplant Hummus, your next go-to lunch fix.

Why I Love This Recipe

The first time I encountered this recipe was during my travels to a small restaurant in Jerusalem. I recall the mouthwatering aroma of the smoked eggplant, which left an indelible mark. Now, I aim to share this exciting, flavorful recipe with you.

Why You’ll Love It Too

  • Minimal prep time and simplicity
  • Healthy and nutritious
  • Rich of Middle Eastern flavors
  • Easily customizable

Ingredient Notes

• Smoked Eggplant: You can easily smoke eggplant at home over a gas stove.
• Tahini: Gives the hummus a creamy, rich consistency.
• Garlic: Whole cloves provide a more robust flavor.
• Lemon Juice: Freshly squeezed, not bottled, is ideal for the best taste.

Step-by-Step Instructions

  1. Cook the eggplant on your stove top.
  2. Once done, blend the smoked eggplant, tahini, garlic, and lemon juice until smooth.
  3. Adjust seasonings as needed and serve with your favorite veggies or flatbread.

Things I’ve Learned

When smoking the eggplant, ensure all surfaces are well charred for that authentic smoky flavor. It also keeps well in the fridge for up to a week, making it a great meal prep solution.

FAQs

Q: How should I store leftovers?

A: Store covered in the refrigerator for up to 3 days for best quality and freshness.

Q: Can I substitute ingredients?

A: Yes, most ingredients can be swapped for similar alternatives.

Four-Ingredient Smoked Eggplant Hummus

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 large smoked eggplant
  • 2 tablespoons tahini
  • 2 cloves of garlic
  • Juice of 1 lemon

Instructions

  1. Prick the eggplant all over with a fork and place it directly on the flame of a gas stove top. Rotate it every 5 minutes, until it’s soft and the skin is charred.
  2. Let the eggplant cool then peel away the charred skin.
  3. Put the cooked eggplant, tahini, garlic, and lemon juice in a food processor. Blend until smooth.
  4. Taste and add salt or additional lemon juice if necessary.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!