INGREDIENTS
Zaalouk
- 2 tablespoons olive oil
- 2 large aubergines
- 4 medium tomatoes seeded and chopped
- 2 garlic gloves, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon chopped fresh coriander
Hummus (recipe adapted from Yotam Ottolenghi & Sami Tamimi's Basic Hummus)
- 240 gr canned chickpeas, drained or 120 gr dried chickpeas, soaked overnight and drained
- 1 teaspoon baking soda
- 120 gr tahini paste
- Juice of a lemon or more to taste
- ½ teaspoon finely chopped garlic (about 2 cloves)
- 4 tablespoons cold water
- Salt and pepper to taste
METHOD
Zaalouk
• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and dice the aubergines in large cubes. Removing a few stripes allows to keep the zaalouk more soft (less skin) when prepared, however feel free to leave them if desired.
• In a medium sized pan, heat the olive oil and add all the ingredients. Cover over low medium heat until the vegetables are soft, about 25 minutes. Stir occasionally to make sure the vegetables don't stick to the pan.
• Uncover, mash the vegetables and leave over medium heat until all liquids evaporate.
• Refrigerate until needed, up to two days.
Hummus
• Place the drained chickpeas and the baking soda in a large deep skillet over medium heat. Cover the chickpeas with water. Leave until the chickpeas are soft and cooked, this will take about 30 to 40 minutes.
• Once cooked, drain the chickpeas, place in a food processor along with the rest of the ingredients and process until you obtain the desired smoothness.
• Add more water to adjust the consistency if desired.
• Refrigerate until needed, up to two days.
To serve
• Spread a plate or bowl with hummus, top with a generous serving of zaalouk and a coating of olive oil. Enjoy with warm bread and/or carrot sticks!
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