Chickpea & Eggplant Hummus with Homemade Flatbread

Name: Chickpea & Eggplant Hummus with Homemade Flatbread
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 200 g dried chickpeas; 0.25 tsp baking soda; 1 lb eggplant; 1 garlic head, for roasting; 1 pinch mediterranean dried herbs; olive oil or avocado oil, for roasting; 0.5 lemon; 1 clove fresh garlic clove; 30 g tahini paste; 3 tbsp cold water; 2 tbsp extra virgin olive oil, for the hummus; salt, to taste; 0.5 tsp ground cumin; parsley and mint, for garnish; 170 g plain (all-purpose) flour, for the flatbread; 1 tbsp olive oil, for the flatbread dough; 0.5 tsp salt, for the flatbread dough; 100 ml hot water, for the flatbread dough

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diphummusvegan chickpeas mediterraneanflatbread

Video frame thumbnail for Chickpea & Eggplant Hummus with Homemade Flatbread

Servings

Minutes

Ingredients

7.05 oz dried chickpeas
1/4 tsp baking soda
1 lb eggplant
1 garlic head, for roasting
1 pinch mediterranean dried herbs
olive oil or avocado oil, for roasting
1/2 lemon
1 clove fresh garlic clove
1.06 oz tahini paste
3 tbsp cold water
2 tbsp extra virgin olive oil, for the hummus
salt, to taste
1/2 tsp ground cumin
parsley and mint, for garnish (optional)
6 oz plain (all-purpose) flour, for the flatbread
1 tbsp olive oil, for the flatbread dough
1/2 tsp salt, for the flatbread dough
6 2/3 tbsp hot water, for the flatbread dough

Steps

Notes from Nourishible

A smoky, extra-creamy hummus made from home-cooked chickpeas (baking soda speeds the simmer) blended with air-fried eggplant and tahini, served with a simple 4-ingredient homemade flatbread. Keeps in the fridge for up to a week.

diphummusvegan chickpeas mediterraneanflatbread