About eight years or so ago I tasted homemade hummus for the first time. Served to me by a friend who is Armenian (she’s a Parisian – not Persian, but Paris-ian, but she’s Armenian, and she lets you know you’d better not forget it!). My taste buds hit nirvana. I’d had nothing but ready made previously, and didn’t realize how incredibly easy it was to make. Or how delicious it could possibly be. Not long after that I attended a cooking class and the instructor demonstrated this method. Oh my gosh. It was so gosh-darned delicious!
The appetizer is not all that difficult, but it does have a moderate amount of work involved. I wish I could tell you there wasn’t. But, you can do most of it ahead – even the day before if you’re pushed for time. Because it has so much work involved, I tend not to make this when I’m doing a company meal with several courses. But, I’ll tell you, nobody has ever come away from the platter without oohs and aahs. Guaranteed.
Here’s what’s involved. One, you make the hummus in the food processor with canned garbanzos, garlic and tahini (sesame seed paste). Two, you slice up the eggplant and sauté it in batches in olive oil. Three, you concoct a simple balsamic vinaigrette which gets tossed with the eggplant once it’s chopped up. Mound the hummus on a lovely platter, then mound the eggplant on top of that and garnish with a bunch of chopped cilantro (or Italian parsley) and toasted pine nuts. That’s it. I serve it with toasted pita chips. The eggplant takes on a very rich mahogany color and when you serve this on a big platter with the eggplant on top, it’s very colorful. You don’t use all of the dressing, so the nutritional information is misleading.
This recipe is one of my all-time favorites and will be so marked on my recipe page (click Recipes in my right sidebar). We had a friend over for dinner last night and she helped with the preparation of this dish (thanks again for your help, Kathleen!).
Layered Hummus and Eggplant Appetizer
Recipe By: Judy Bart Kancigor, http://cookingjewish.com
Serving Size: 10
2 large garlic cloves
1 teaspoon salt
15 ounces garbanzo beans, canned, save liquid
1/2 cup tahini
1/2 cup water — or juice from garbanzos
1/4 cup vegetable oil
4 tablespoons lemon juice — or to taste
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
1 1/4 pounds eggplant, whole — purple type, no bruises
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt — or to taste
1/4 teaspoon black pepper — or to taste
1/2 bunch fresh cilantro — chopped
1/4 cup pine nuts — toasted
1. HUMMUS: Turn on processor and drop in garlic cloves, and process until minced. Add salt and allow to sit while you collect the ingredients down through ground cumin. Add those items to the processor and blend until smooth. Add a bit of water if mixture is too thick. This makes about 2 cups of hummus.
2. EGGPLANT: Slice the eggplant in 1/3 inch thick slices, or slightly thicker. Heat just enough oil in the bottom of a large skillet and fry over medium-high heat, in batches, on both sides until the eggplant is cooked, brown and slightly crisp, approximately 5 minutes per side. Drain on paper towels, then coarsely chop. Place in bowl.
3. DRESSING: Meanwhile, combine in a lidded jar the balsamic vinegar, oil, sugar, salt and pepper and shake until combined. An hour before serving, pour about 2 T. of the dressing over the eggplant and stir. Set aside.
4. Toast the pine nuts in a hot skillet until barely brown. Set aside. Chop cilantro a few minutes before serving.
5. To serve: spread the hummus on a large, flat serving platter. Spoon the eggplant over the top, leaving hummus layer visible around the edges. Sprinkle with cilantro (or Italian parsley, if preferred) and toasted pine nuts. Serve with torn or cut pita for scooping.
Per Serving (not accurate because you don’t use all the dressing): 351 Calories; 30g Fat (75.2% calories from fat); 6g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 463mg Sodium.