Patlıcan ve Biber Humus: Eggplant and Red Pepper Hummus

Again, another recipe from A Gluten Free Taste of Turkey by Sibel Hodge, as part of the review process for I am, Indeed. More information about the book will be available on 30 January.

RedPepperHummus
So – I love dips. In all forms.  And most dips are not always the most healthy.  But I’m an odd duck, I tend to have a healthy dip and some junk food dipped item, or healthy dipped items with a not so healthy dip.  It’s part of the oxymoron that is me.  And I enjoy hummus, mostly I use it for a condiment – on flatbread with olives and feta, or warmed haloumi cheese, toss in some lettuce and some scallion or shallot and I have a little easy salad roll up.  Hummus is easy, healthy, tasty and, like tofu, can take additions and flavors beautifully to spice up or change the routine.

Now – I have combined 2 of the recipes that Sibel provided – a basic hummus recipe and the eggplant red pepper one -because I mixed everything together to get a big batch – and it worked really nicely for dip and condiment.  But – this is a “two fer” – I will give you both recipes and let you decide
What you need:
Hummus – traditional

• One 400g (16 oz.)  can of chickpeas – drained and rinsed
• Juice of one lemon
• 3 cloves of garlic – crushed and chopped
• 1 – 2 tablespoons of olive oil
• ¼ cup of water (optional)
• 1½ – 3 tablespoons of tahini paste (can be found in the international section of most markets)
• ½ teaspoon of salt
• 1 teaspoon of sumac (optional)  This I didn’t find until after I had made the recipe – I added it later and did notice a subtle difference – but it wasn’t a great loss to not have.
• 1 teaspoon of cumin

Blend all ingredients until smooth in a food processor or blender.  Turn out into a bowl and you can garnish with a sprinkle of cayenne pepper, and a drizzle of olive oil.    OR – place into a large mixing bowl and add in the aubergine mix.  If you store in a tightly covered container in the refrigerator, it will keep about 10 days, if it lasts that long.

Eggplant (aubergine) and Red Pepper Hummus
2 – 3 medium eggplants, be sure they are firm to the touch and not too large or fat in diameter
2 red peppers – firm to touch
Roast whole red peppers and eggplants in a 400º oven for 15 – 20 minutes or until browned.  At this point, if you put the red peppers directly into a brown paper sack – they will peel very easily for you.
Split the eggplants in half, lengthwise.  Scoop out the inner flesh (you can discard excess seeds) into the bowl of a food processor or blender.   Peel off the skin from the peppers, remove seeds as best you can.  Add seeded peeled pepper in with the eggplant.
Add to that:

• Juice of one lemon
• 3 cloves of garlic – crushed and chopped
• 1 – 2 tablespoons of olive oil
• 1½ – 3 tablespoons of tahini paste (can be found in the international section of most markets) 
• ½ teaspoon of salt
• 1/2 teaspoon chili flake

Blend until smooth and all ingredients are well incorporated.

At this point, I mixed the two using a spatula – but both are delicious and easy on their own.

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