I love hummus and I love eggplant! When I saw this recipe from dōTERRA's, I couldn't resist sharing it with you.
1 ¼ (250g) dried chickpeas
2 bay leaves
1 large (about 450g) eggplant
2 small garlic cloves, peeled
Juice of 1 lemon
4 drops of dōTERRA Lemon essential oil
½ cup (125mL) olive oil
2 tbs tahini
1 tsp ground cumin
Soak chickpeas in a bowl of water overnight. The next day, drain chickpeas, transfer to a saucepan, cover with cold water and place over high heat. Add bay leaves and bring to boil. Simmer for 40-50 minutes or until tender, skimming off any foam with a slotted spoon. Drain, reserving cooking liquid and discarding bay leaves. Set aside.
Meanwhile, heat a chargrill pan to high heat. Add eggplant and grill for 20 minutes, turning halfway or until very tender. Remove from heat, discard stalk, transfer to a bowl and stand for 20 minutes to cool slightly.
Place chickpeas, eggplant and eggplant resting liquid, garlic, lemon juice, Lemon essential oil, tahini, oil, cumin and ½ cup (125mL) reserved chickpea cooking liquid in a food processor and whiz for 2 minutes or until smooth.