This is a simpler variation on Marcus Samuelson’s Chickpea-Eggplant Dip in Soul of a New Cuisine. It’s by far the best hummus I’ve ever had, so smooth, almost silky with that deep eggplant taste. Love love love it.
- 3 cans chickpeas, drained
- 1 carrot, sliced
- 1 large Spanish onion, chopped
- 2 t garlic, chopped
- ½ c olive oil
- 2 large eggplants, cut lengthwise in half
- 2 serrano chilies, cut lengthwise in half, seeds and ribs removed
- 1 t harissa
- 1 t ground cumin
- 2 t salt
Preheat the oven to 300°F.
Mix the chopped garlic with the olive oil. Coat the eggplant in the garlic oil. Spread the chopped garlic on the cut side of the eggplant. Arrange the eggplant and serrano chilies on a roasting pan cut side down. Roast for 50 minutes. Set aside until cool. Scoop the flesh from the eggplant, including the garlic.
Boil the carrot and onions in 2 c of water for 20 minutes.
Put the eggplant/garlic/chilies, chickpeas, boiled carrots and onions with 1 c of cooking liquid, harissa, cumin, and salt into a blender. Puree, adding additional cooking liquid to give the hummus a silky texture.