alessioisonfire

Okay, I know I have more than one recipe for hummus already, but I got curious when a friend who’s just gone home to Israel showed me what they ate first thing as they got home to his parents’ place.
Of course, it does not necessarily look like this.. but sort of

The hummus is made with the other recipe on the blog, I grilled the aubergine in a pan.
Just cut up the aubergine and add NO oil, transfer into a very hot non-stick frying pan and towards the end when most of the pieces are brownish add some salt. That’s as easy as that. At the end I added some cherry tomatoes which went well with the aubergines, it was a nice combination.
The white fluffy sauce on the hummus is tahini prepared with water, garlic, lemon juice and parsley. At first I wouldn’t have though that it would get that thick, especially by adding the water, but it does!
The ratio tahini/water I’ve used is 1:2, so 120ml tahini, 240ml water, juice of half a lemon, a clove of garlic and chopped parsley.
Serve with some nice wholemeal pita bread