This recipe is a must for those who want to venture in the many different flavours of hummus. You can serve this recipe with small pieces of grilled pita or pita chips. It is a perfect appetizer for any occasion.
Source: http://www.food.com/recipeprint.do?rid=67570
Course: Appetizers Yield: 6 servings Prep Time: 15 mins Cook Time: 35 mins
Ingredients
- 1 large eggplants
- 1/4 Cup tahini, plus more as needed
- 3 garlic cloves, minced
- 1/4 Cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin
- salt, to taste
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon chopped fresh flat-leaf parsley
- 1/4 Cup brine-cured black olives, such as kalamata
Instructions
- Prepare a medium-hot fire in a charcoal grill or a BBQ.
- Preheat an oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
- Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
- Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant to a paste.
- Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
- Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley.
- Place the olives around the sides.