Saying I make hummus a lot is like saying the pope is catholic. It has been known to happen. And it's got to stay interesting to stay in the rotation.
Two weeks ago we dabbled with roasted eggplant. Last week it was beet hummus. All delicious. All healthy and filling. All perfect to bring to play dates with kiddos. Wine dates with moms. Or have on hand when friends stop by.
It's creamy, garlicky, earthy, and mellow. You can keep the flavor profile lower key for the little by roasting garlic, rather than using raw. I personally like my hummus on the spicier side, also easy to do by sprinkling some red pepper flakes on top when serving (or add the spice in the food processor after you've done the main batch and whip up a second for pals who like the heat!).
Roasted Eggplant Hummus
Makes about 2 cups
1 medium eggplant, roasted and peeled
2 cloves garlic (option to roast this as well for a mellow flavor)
2 tbsp tahini
1/4 cup good olive oil
juice 1 lemon (about 2 tsp)
1 15 oz can chickpeas, drained and washed
salt and pepper to taste
red pepper flakes
Place all ingredients, except olive oil, in food processor. Blend until smooth, adding olive oil through top until desired consistancy reached. Adjust seasoning to taste.
Serve with olive oil drizzled on top and red pepper flakes if desired.