Eggplant with Oriental-Style Hummus

Ingredients

• 350 g dried chickpeas
• 1 lemon
• 3 Garlic cloves
• Salt
• 150 g tahini
• 0.25 tsp ground cumin
• 6 tbsp Olive oil
• 1 eggplant
• Pepper
• 150 g Feta
• 60 g pitted olives (black and green)
• sweet paprika

Instructions

1. 1.

   Soak the chickpeas overnight in plenty of cold water, then drain and simmer them covered with water for about 40 minutes until tender. Drain into a sieve and rinse under cold water.

2. 2.

   Puree the chickpeas with an immersion blender. Halve the lemon and squeeze its juice. Peel, chop, and finely grate the garlic cloves with salt. Add these to the chickpeas and mix in tahini paste, lemon juice to taste, cumin, and 2 tbsp oil. Season with salt and cover for 30 minutes in the refrigerator.

3. 3.

   Meanwhile, clean and wash the eggplant, slice it first into rounds then cut into strips. Sauté in 2 tbsp hot oil for about 5 minutes, seasoning with salt and pepper. Remove from heat and let cool slightly. Dice the feta and arrange it together with olives, eggplant, and hummus on a platter. Mix the remaining oil with 1 tbsp lemon juice and paprika, drizzle over the dish, and serve.