Full of summer deliciousness, eggplants and sweet and sour seasonal fruits such as ginger, vanilla, and plums elevate the ordinary hummus.
Materials for six servings:
For the hummus
Three eggplants, flasks
250 gr. chickpeas, boiled
3-4 cloves of garlic
80 gr. tahini
40 ml extra virgin olive oil
1¼ tsp. cumin
Two tsp. of lemon juice
salt
black pepper
For grilled sweet and sour fruits
1 vanilla pod, cut into six slices
8-10 prunes or prunes, halved
40 gr. honey
2 tsp. water
2 tsp. balsamic vinegar
1 tsp. garlic clove, lightly pressed
½ tsp. sweet sumac, optional
For serving
1 tsp. sesame, roasted
¾ tsp. Marjoram or thyme
½ tsp. bukovo
½ tsp. coriander seeds
fresh coriander
extra virgin olive oil
Procedure
Step 1
Hummus: Pierce the eggplants with a fork several times and bake them in the oven for 40' at 180°C. Peel the eggplants, salt them and leave them to release their liquid for 15'.
Step 2
Put the chickpeas, tahini, olive oil, and garlic in the blender and puree for a few minutes. Add the eggplants, cumin, and pepper, taste, and adjust with salt. Add a little cold water if the hummus is too thick in texture. Store the hummus in the refrigerator until you prepare the sweet and sour fruits.
Step 3
Sweet and sour fruit: Combine all the ingredients except the fruit in a saucepan and heat on medium. Once the mixture boils, add the fruit and cook for 3'. Remove and let the fruit cool.
Step 4
Crush the sesame, marjoram, fenugreek, and coriander seeds in a mortar.
Step 5
Serve the cool hummus with the sweet and sour fruits, the spice mix, coriander leaves and a few drops of olive oil.
Tips
- If you use gas, you can cook the eggplants there until they are soft.
- Make sure that the eggplants do not have any liquid so that the hummus does not become thin.
READ MORE: Giouvetsi with seafood and Greek sausage.