baba ghanoush hummus

 

INGREDIENTS:

• 1 lb eggplant (about one medium)
• 1 15.5 oz can chickpeas, rinsed and drained
• 3 tablespoons plain Greek full-fat yogurt
• 2 tablespoons tahini 
• Juice of one lemon (about 3 tablespoons) 
• Kosher salt, to taste 
• Extra-virgin olive oil, fresh mint, za'atar, and warm pita, for serving
• Heat a grill pan over medium high heat. Prick the eggplant in a few places and grill it, turning occasionally, until the skin is completely black, about 45-50 minutes. Let cool to room temperature. 

INSTRUCTIONS:

1. Meanwhile, puree the chickpeas in the bowl of a food processor. 
2. Cut the eggplant in half lengthwise and scoop the flesh into the food processor. 
3. Add the tahini, lemon juice, yogurt, and kosher salt to taste. 
4. Pulse a few times until just combined. 
5. Don't puree too much—you want there to be some texture to it! 
6. Taste and season with more salt/lemon/tahini as needed.
7. Scoop into your serving bowl, drizzle with the olive oil, and top with za'atar and torn fresh mint. 
8. Serve with pita.