Recipe: Baba Ganhummous

[aquaprofunda]

My latest riff on hummous, which is unsurprisingly amazing:

Ingredients

• 2 eggplants


• 2 cans chickpeas


• 2 wedges of preserved lemon


• One head of garlic


• Minced garlic from a jar


• Couple of lemons worth of juice


• Salt and pepper


• Loads of olive oil

Method

EGGPLANTS:

1. Turn on big gas burner, sit eggplant on top until charred on that side, turn over and repeat on all sides of the eggplant


2. Put on a baking pan and roast in 200 degree oven for 1 hour


3. DO NOT PEEL!

GARLIC:

1. Chop the bottom off your whole head of garlic. Put the whole thing in a little tin foil parcel with a generous amount of olive oil.


2. Roast for 1 hour


3. Allow to cool!

BABA GANHUMMOUS

1. Chop tops off eggplant, squeeze roasted garlic out of skin, put in food processor with drained & rinsed chickpeas, roughly chopped preserved lemons (rinsed etc), lemon juice, salt and pepper and some olive oil


2. Blitz until texture starts to look good. Add olive oil as you go to get the right consistency, could be heaps.


3. Keep tasting as you go – add salt and pepper, minced garlic, olive oil and more preserved lemon to taste.

Makes a huge batch, enough to make all your coworkers try it as you eat it throughout the week, until they force you to write down this recipe.