I’ve always loved hummus and been making it for years. But on my first trip to Israel, I realized that the Israeli hummus is quite different from the one found on European supermarket shelves. More creamy and mild in taste, and made with heaps of tahini, the sesame paste that’s essential on any Israeli table.
You often come across hummus bowls with filling toppings in Israel – sometimes it’s with lamb (like in my recipe here), or vegan like in this aubergine hummus. I’ve baked the aubergine cubes in the oven until soft and seasoned them with cumin and smoked paprika. You could add some feta too for more saltiness.
This recipe was created as part of my “Staycation” show, inspiring people with recipes from my travels that they can recreate at home – to get us all to travel in our minds despite being stuck at home this summer…