Recipe Difficulty: Easy
Warm Eggplant Hummus Recipe Notes
I've been eating warm hummus with sauteed mushrooms for a long time. I'm a bit of a hummus addict to be honest. Most of the hummus in my life has just regular chickpea hummus, sometimes with white beans, and even black beans.
Eggplant hummus is something I became obsessed with in Spain. I saw it on a lot of menus, and bought it several time at the grocery store. It's a variation I have been enjoying at home, delicious on it's own or topped with these mushrooms. (or anything else you would like!) There are chickpeas involved too, but this variation bulked up with roasted creamy eggplant might be my current favourite.
You can make the recipe as is, or if you just want to make the eggplant hummus part and skip the mushrooms, do that. Sometimes that is what I do. If you like the idea of sauteed mushrooms on your hummus, but eggplant isn't your thing, make my regular creamy hummus. You'll find a great tip in that post for making the creamiest hummus ever.
A note about the mushrooms
When I cook mushrooms, if I have dry red or white wine on hand I will deglaze my pan with a splash. It isn't necessary though. The dash of soy sauce I add, I just like the umami flavour, but again not necessary. You can absolutely make the mushrooms without those things, just make sure they are garlicky, seasoned with salt and pepper and a bit of lemon juice to brighten and you are good to go. Now that I am thinking about it, I would like to try a bit of sumac or harissa somewhere in this recipe to see how that goes.
Recipe: Roasted Eggplant Hummus
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