Hummus with eggplants and sweet and sour summer fruits

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.