Za’atar aubergines with toasted pine nuts on silky hummus
Great things can happen, both in life and food, completely by accident…or rather in an unplanned or coincidental fashion. For example, today whilst putting my boy to sleep I thought of my regular Chinese restaurant, then of Navratri (hindu festival which involves nine nights of dancing) following which I realised I hadn’t made one of the Gujarati classics that I’m pretty darn good at doing, in a while. All of these thoughts inspired the creation a weird but outrageously good new soup recipe which I will soon share.
Back to this recipe, which is also unpremeditated. My parents came to stay last week when my husband was in Moscow for work. They, besides enjoying time with my boy and I, were so helpful in the kitchen. My dad was my kitchen assistant.
They have a habit of overcooking and under eating. They have also started to use a tongue-swelling level of chilli in their cooking, which I can no longer endure. During my late pregnancy I developed intolerable reflux so I cut the chilli and since then I never really reintroduced it. Anyway, they’re a bit obsessed with aubergines, my folks. They cooked thick slithers of fresh and slippery Aubergine in oil, without water and lots of indian spices but no tomatoes. Such a simple and garlicky dish.
I don’t know why I was reluctant to try it, but when I did I actually really enjoyed it. But then the chilli kicked in and in the absence of cooling yoghurt I grabbed the hummus. And thats how this recipe happened.
Za’atar spice is a tangy and herbaceous spice blend with a thyme like flavour. The tanginess comes from sumac, which is made from dried fruits. The za’atar spice blend also contains nutty sesame seeds and aromatic cumin. It’s fairly delicate so I like to let it sing for itself rather than mix it in with other powerful flavours. Simple is best with spice blends like za’atar.
This is no word of an exaggeration, this hummus is probably the best I have made. Nothing sexy; it’s a simple, smooth and silky hummus. It’s really good though. This is why I’ve allowed for a batch for your fridge, it’ll keep for about 3 days.
Ingredients to serve four
One large Aubergine, cut into 2 inch slithers
1 1/2 tbsp za’atar spice
3 tsp lemon juice
A handful of pine nuts, dry toasted on a non-stick pan
2 cloves of garlic, finely chopped
For the hummus
2 cans of cooked chickpeas
4 tbsp lemon juice
7 tbsp of ice cold water
4 cloves of garlic, minced
1 cup tahini
1 1/2 tsp salt
1. Heat 3 tbsp of cooking oil in a non stick pan and add the onions and garlic and sauté for a couple of minutes
2. Add the aubergines and mix well. Stir in the za’atar spice blend and the lemon juice. Turn the heat to a very low flame and cook for about 20minutes or until the Aubergine is soft enough to pierce through, but not until they lose shape or become squashed.
3. To make the hummus put the chickpeas into a food processor and blitz until they are a coarse paste.
4. Add the tahini, garlic, salt and lemon juice and then blitz again.
5. Whilst the food processor is doing its thing, slowly pour in the water and it should loosen up to a lovely consistency.
To serve, top the hummus with the cooked Aubergine whilst they are still warm and when the pine nuts. Serve with flatbread or pitta bread. Don’t forget to tell me how you enjoyed this recipe!