Smoky Eggplant Caper Hummus
I love Baba Ganoush but for me it lacks the heft of traditional hummus. Hummus sticks to your ribs. Baba Ganoush is creamy and delicious but I’m hungry 20 minutes later. So I made the best of both worlds. This eggplant caper hummus is thick, velvety and tangy and also quite substantial. Using chickpeas makes for a more filling dip.
You’ll need to start by roasting your eggplants. A grill would do better here but I add in liquid smoke to make up for it. Right now it’s so cold you can see your breath, despite spring being technically here. Not very conducive to pleasant grilling so I cheated. Nobody would ever guess just by tasting this hummus though. I roast them low and slow so I can get other stuff done in the meantime – an hour at 325 degrees.
Once the eggplants are good and soft you’ll want to scoop out the flesh and discard the skin. Add the flesh to your food processor along with a full can of chickpeas. Save the brine before you dump the chickpeas in because we will use this later to adjust the consistency. Then add garlic, capers, lemon juice, parsley tahini and liquid smoke and start to purée. Add in 1/4 cup of the chickpea brine back in with the rest of the ingredients. Using the brine, or aquafaba, is a super easy way to add moisture, for sure, but it also aids in creating a smooth texture.
I love the capers in this hummus. Eggplant and capers go together like peanut butter and jelly. It’s one of my favorite combinations with pasta or just roasted together for an easy veggie side. Capers are tangy and add zing to the hummus. Just be careful about how much salt you add – you won’t need nearly as much because of the capers.
- 4 small eggplants
- 1 16oz can chickpeas
- 2 cloves garlic - minced
- 1/3 cup parsley - loosely packed
- 1/4 cup lemon juice or juice of one lemon
- 3 tbsp capers
- 2 tbsp tahini
- 1 tbsp liquid smoke
- Salt to taste
Preheat oven to 325 degrees fahrenheit. Halve eggplants lengthwise and place on baking sheet cut-side down. Roast for 1 hour. Remove from oven and allow to cool then scrape eggplant flesh into a food processor. Add the whole can of chickpeas to eggplant but reserve the canning brine. Add garlic, parsley, 2 tbsp capers, tahini and liquid smoke. Begin to process, aiming for a smooth puree. Slowly add 1/4 cup chickpea brine as you process. Taste, if too dry add more brine a tablespoon at a time and add salt as needed. Add last tablespoon of capers and additional parsley as garnish.