Caramelized Eggplant Hummus with Hot Honey and Cilantro Recipe
This Caramelized Eggplant Hummus is a creamy, flavorful twist on traditional hummus, featuring tender eggplant strips caramelized to perfection and combined with rich tahini, fresh lemon juice, and a hint of garlic. Finished with a spicy-sweet drizzle of hot honey infused with Aleppo pepper flakes, this dish offers a delightful blend of smoky, tangy, and subtly sweet flavors, perfect as a dip or appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Hummus Base
- 1 can Chickpeas (19oz), drained and rinsed
- ½ cup Extra virgin olive oil
- ¼ cup Lemon juice (juice of 2 lemons, approximately)
- ¼ cup Tahini
- 1-2 Garlic cloves
- Salt and pepper to taste
Caramelized Eggplant
- 2 Asian eggplants, cut into 2" long strips on the bias
- 1 tbsp Extra virgin olive oil
- Pinch of salt
Garnish and Drizzle
- 1 tbsp Cilantro, chopped
- 1 tbsp Honey
- 1 tsp Aleppo pepper flakes
- 1 tsp Sumac
- Extra virgin olive oil for drizzling
- Lemon juice for finishing
Instructions
- Prepare Hummus: In a food processor, combine drained and rinsed chickpeas, ½ cup olive oil, tahini, lemon juice, garlic cloves, and a generous pinch of salt. Process, scraping down the sides as needed. Adjust lemon juice for acidity and add more olive oil if the hummus feels too thick.
- Blend Until Smooth: Continue processing until the mixture is very smooth and creamy. Once it seems done, blend for an additional 2 minutes to achieve the creamiest texture. Taste and season with additional salt or pepper if desired. Transfer the hummus to a serving bowl.
- Caramelize Eggplant: Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat until shimmering. Add the eggplant strips in batches to avoid overcrowding, seasoning them with a pinch of salt. Fry for 2-3 minutes on each side until the eggplant develops a deep brown caramelization. Remove from heat and spoon the warm strips over the hummus.
- Prepare Hot Honey (Optional): In a small saucepan over medium-low heat, combine honey and Aleppo pepper flakes. Warm gently for 2 minutes to infuse the spicy flavor into the honey. Remove from heat.
- Garnish and Serve: Drizzle the hummus with the hot honey or simply honey mixed with Aleppo flakes. Sprinkle chopped cilantro and sumac on top, then finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Serve immediately.
Notes
- Use Asian eggplants or any tender eggplant variety for the best caramelization and flavor.
- Adjust the amount of garlic according to your preference for pungency.
- If you prefer a milder version, omit the Aleppo pepper flakes or reduce the amount.
- Hummus can be made ahead and stored refrigerated for up to 3 days; reheat eggplant just before serving.
- For a vegan-friendly option, substitute honey with maple syrup or agave nectar in the drizzle.
