Tuesday, July 31, 2012

Moroccan Hummus with Eggplant & Cauliflower

Moroccan hummus is made with whole chickpeas, served chunky and not pureed like traditional hummus. More like a stew, this version is great served over cous cous with bread for sopping up all the juices.

Chunky hummus spiced with turmeric, paprika, lemon and garlic served over tender cauliflower and caramelized eggplant.

Moroccan Hummus
2 tbl extra virgin olive oil
1 small yellow onion, minced
1 small carrot, minced
1/2 red bell pepper, minced
4 garlic cloves, minced
1 tsp turmeric
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
juice of 1 lemon
1-15oz can chickpeas, drained and rinsed
1-15oz can diced tomatoes
1/4 cup chopped cilantro
1/4 cup chopped parsley

Saute the onion, celery and bell pepper in olive oil until soft, 10 minutes. Add the garlic, spices and lemon juice. Cook spices for 2-3 minutes. Add the chickpeas, tomatoes and cilantro. Cover and simmer lightly for 15 minutes. Taste and season with more salt and pepper. Fold in parsley and serve warm.

Cauliflower & Eggplant
1/4 cup extra virgin olive oil
1 eggplant, unpeeled, medium dice
1 small cauliflower, cut into large florets
1 tbl chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
2 cups broth or water

In a large saute pan, cook the eggplant and cauliflower in olive oil over medium heat. Season with chili powder, salt and pepper. Cook for 10 minutes until lightly caramelized. Add broth and cover. Simmer for 10 minutes until the liquid has absorbed and the eggplant has broken down. Taste and season with more salt and pepper.

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