My mother and I recently reinvented our hummus recipe. Some of you might remember my 50/50 eggplant & chickpea jokingly called Baba Hummoush. Well, this time we used roasted eggplant, chickpeas, and black beans. I’d have to say it’s the best version so far!
Baba Black Hummus
1 roasted eggplant (400º for an hour)
1 roasted red pepper (same)
1 can chickpeas/garbanzo beans, rinsed
1/2 can black beans, rinsed
6-8 cloves roasted garlic
1/4 cup olive oil (approximate)
2 tsp ground cumin
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoked paprika
black pepper
kosher salt
In a blender, grind the chickpeas and red pepper until no whole chickpeas remain. Add eggplant, black beans, garlic, and spices. Blend and drizzle in olive oil until mostly smooth. Add salt and pepper to taste.
This is an easy preparation. I roasted the eggplant, red pepper, and garlic at the same time. The garlic and pepper can be wrapped in aluminum foil with a dash of olive oil, and the eggplant can be roasted solo on a baking sheet or a slip of foil. 400º for an hour, then let it cool. A trick from Alton Brown of Good Eats is to wrap the cooled eggplant in saran wrap, cut off the end, and squeeze the squishy bits out into a bowl. Beats the heck out of trying to peel it.