September 2, 2015 15

Caramelized + Roasted Eggplant Hummus with Parsley

Caramelized + Roasted Eggplant Hummus | @withfoodandlove.com

Last week there was a lightness to the air. I could’ve sworn I felt the fall mingling about. A cool breeze starting in the late afternoon, gently swooping its way over the Missouri plains and into my home. Whatever that was though, it didn’t hang around for long. It left just as quickly as it came in, and St. Louis is really hot right now. Heavy, and humid. It’s that Midwest summer everyone warned me of – the one I refused to believe in.

While I’m definitely ready for the change of seasons, I remind remind myself to stay present in this moment. Am I a crazy person for not wanting to post pumpkin and apple and fall spiced/cozy recipes right now? Back-to-school trends and easy weeknight meals? I mean, what is happening all over the internet? I get it, we’re always looking to the next thing – potentially, assumingly the next best thing. But you guys! My garden and the markets around me are still overflowing with an abundance of late-summer produce. There’s a tomato party in my backyard, it’s the peak of tomato season! I’m collecting big beautiful bowls of ripe, yellow, sweet as the sun pear tomatoes every morning, and LOVING IT! Eggplant and peppers plants, still going strong.

So here we are craving fall, a seasonal switch-up. But it’s nearly 100 degrees, and we’re all just thinking how the hell is it September already? My summer {so far} has felt chaotic. With plenty of good stuffs, bad stuffs, and in-betweens. As a human I deeply identify with water. Living near it, preferably in a coastal region. Swimming in it, earthing in it, and gazing at it – especially in the summertime. Water feels sparse here in St. Louis. I hear there is some nearby, but it certainly doesn’t feel like home, or feel like the summers I’m used to. It’s an ambiguous feeling, like a craving for nostalgia or contentment, not to be confused with happiness or gratitude. I wholeheartedly wish there was a word for it. I’m still adjusting to life here in the middle of the country. And I will continue to use this space as a place to work through these emotions. Thank you for coming back each week to read my ramblings, and hang with me here.

Caramelized + Roasted Eggplant Hummus | @withfoodandlove.com

Caramelized + Roasted Eggplant Hummus | @withfoodandlove.com

Caramelized + Roasted Eggplant Hummus | @withfoodandlove.com

I probably only got through like half of my summer bucket list. Well actually, I prefer to refer to it as moving my priorities around. But! Even with all those ambivalent feelings about my first Midwestern summer – it wasn’t so bad.

Here are my favorite things that happened this summer:

The 2015 Saveur Blog Awards!!!!

Meeting this little meatball.

San Diego!!! + #thedesertismyspiritanimal.

Growing these, and these.

Picnics with my main man.

Experiencing this place + the mighty Mississippi.

Staycations.

My trip home, birthday {cakes} + the water.

+ #DRINKTHESUMMER!

Now let’s celebrate summer with {one last?} a summery inspired post sponsored by my friends over at Food Should Taste Good. I love FSTG products, and feel real good about promoting them here on my blog because they’re made with real foods. No junk. Naturally gluten-free, and without genetically modified ingredients. Brands with these kinds of initiatives, get my vote. My faves include the Guacamole + Sweet Potato. Actually I love the Sweet Potato so much that I added them to granola last fall. I’ve collaborated with FSTG in the past, you can check out those posts here, and here.

This roasted eggplant hummus does summer justice. It’s kind of like a mash-up of baba ganoush and traditional hummus. Its flavors celebrate the end of summer, but they can also be enjoyed through the fall. So I guess I’ll consider this like a transition piece. Make it, it’s easy, I promise! Bring it to a Labor Day/long weekend gathering. Pair it with Food Should Taste Good Multigrain chips, and then enjoy with friends and family. All my love you guys! xx

Caramelized + Roasted Eggplant Hummus | @withfoodandlove.com

Caramelized + Roasted Eggplant Hummus | @withfoodandlove.com

Caramelized + Roasted Eggplant Hummus | @withfoodandlove.com

Caramelized + Roasted Eggplant Hummus with Parsley  {print me!}

Adapted from Dishing up the Dirt

Notes: Notes: I have used fairy tale eggplant, which has a mild eggplant flavor. Feel free to use any type of eggplant you have on hand, or that is available. I used a mixture of garlic and shallots, although any kind of onion in addition to or instead of will work. I like to peel the light skin off my chickpeas for a smoother finish. This step is optional, but in my opinion it’s totally worth the time. Hot tip! This is a great sensory, and fine motor activity for children. This takes about 30 minutes to make, and yields 2 cups of hummus. Store in an airtight container in the refrigerator for up to a week.

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • large bunch fairy tale eggplants or 1 medium sized eggplant {1 cup cooked flesh}
  • 1 head garlic
  • 3 shallots
  • 2 tablespoons tahini
  • juice from 1/2 lemon {about 1 tablespoon}
  • 1/2 cup fresh parsley + more for garnish
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • olive oil

Preheat your oven to 400 degrees.

Wash and slice the eggplant{s} lengthwise. Take the bulb of garlic and slice the top off so each clove is exposed. Cut the shallots into large sized bites. Toss with a light coating of olive oil, and a sprinkle of salt and pepper. Turn the eggplants cut side down onto a baking tray, add in the garlic and shallots. Roast until golden brown, about 10 minutes. Flip and continue cooking until the eggplant is totally soft, depending on the size of your eggplants, 5 – 15 minutes more.

Remove the eggplant from the pan when it is done cooking. If the garlic still needs a little more time continue cooking. You can use this time to prep the hummus. Scoop the flesh out of the eggplants, leaving the skins behind. You’ll want to get together about 1 cup of cooked flesh.

Once the garlic is done cooking, in a food processor combine the chickpeas, eggplant flesh, garlic bulbs {I like to use about half of them}, shallots, tahini, lemon juice, parsley, salt and pepper. Pulse until smooth, adding a drizzle of olive oil in as needed to loosen.

Enjoy topped with more parsley, olive oil + cracked pepper, and serve with chips or veg!


This post is sponsored by Food Should Taste Good; all opinions are my own.

15 Responses to "Caramelized + Roasted Eggplant Hummus with Parsley"

  1. Reply

    Kathryn

    September 3, 2015 at 4:03 AM

    There is so much that I relate to in this post (not least the fact that my tomatoes are only just starting to ripen now!) but also that feeling of longing that you just can’t articulate properly. It makes me feel so ungrateful at times because I just can’t work out how to recapture that vibe and I feel like it shouldn’t matter but it does.

  2. Reply

    Mariela

    September 3, 2015 at 9:20 AM

    Oh my goodness. This is my favorite thing to eat. So delicious looking photos!

  3. Reply

    Sarah | Well and Full

    September 3, 2015 at 9:44 AM

    I love FSTG chips!! My favorite is definitely the multigrain. I bet they taste so yummy with this hummus! :D

  4. Reply

    Liz @ Floating Kitchen

    September 3, 2015 at 9:52 AM

    Yes to everything in this post. Water, transitions, staying present and of course, delicious snack-ables. If I see one more pumpkin dessert, I’m going to scream. It’s 90 degrees here all week. And I’ve got corn, tomatoes and basil to eat. And a few bourbon lemonades left to drink. Summers not over yet! Cheers, friend! XO

  5. Reply

    Lily | Kale & Caramel

    September 3, 2015 at 11:02 AM

    Those gorgeous baby roasted eggplants are singing to my soul as I’m prepping to roast some slightly bigger ones myself! This dip is just perfect, Sherrie. Want to make and eat and have in my fridge always.

  6. Reply

    Kathryn @ The Scratch Artist

    September 3, 2015 at 1:43 PM

    I love your ramblings! And I would never call them that. I so appreciate, respect, and admire those who are willing to open up their minds, share genuinely, and vulnerably in this completely public forum. I learn so much from reading what others have to say and from expressing myself this way. So, you can count on me to hang!
    Now, on to this divine hummus, which I want to eat right now! Your photos make it look so luscious and imminently dip-able! I might just have to change up my dinner plans now…

  7. Reply

    Eileen

    September 3, 2015 at 3:51 PM

    This sounds delicious! Why haven’t I ever thought to combine hummus and baba ghanouj in one all-star dip before? Yay!

  8. Reply

    Summer

    September 3, 2015 at 9:07 PM

    You’re not crazy at all, I couldn’t agree more!!! I just bought a dozen plums and you bet there’s gonna be a plum recipe coming mid September. Keep the pumpkins away, it’s definitely still summer. And this hummus looks so dreamy, it’s almost halfway in between regular hummus and babaganoush. Love it x100.

  9. Reply

    aida mollenkamp

    September 4, 2015 at 2:19 PM

    What an amazing summer you’ve had – congrats! And this dip? I’m with you that it’s a perfect recipe to take you from summer to Fall!

  10. Reply

    Rachel @ atheltic avocado

    September 5, 2015 at 10:34 AM

    this reminds me of a mix between hummus and baba gnaoush! This is such a terrific idea and appetizer with some chips! Oh i can taste it now, thanks for sharing :)

  11. Reply

    Christine // my natural kitchen

    September 8, 2015 at 2:15 PM

    I love the look of your cute little eggplant so much that I searched for them this weekend at the market. No luck, but I think I might try growing my own next summer (despite my terrible rep as a gardener – fingers crossed!). This recipe has exactly the type of flavours I find I’m craving lately. As much as I adore Fall and all that it brings, I’m with you on wanting to hold on to summer just a bit longer. Here’s to all the garden’s bounty!

  12. Reply

    Edlyn

    September 8, 2015 at 10:35 PM

    I am quite certain there is a word for that feeling you wrote about. It’s one of those words that cannot be translated so I’m not even sure if it’s what you mean. I remember reading it in a novel titled “Istanbul” by Orhan Pamuk. It’s called “huzun” and it’s a Turkish word. If you look it up, you will be able to decide for yourself.
    As for this hummus, I knew we were in for a huge treat when I saw that photo of roasted eggplant (cutest vegetable name ever) on your Instagram. Love it, love your summer so far (also in denial. The Pumpkin Spice Latte is out today, btw) and I can’t wait to make this. Xo

    • Reply

      Edlyn

      September 8, 2015 at 10:48 PM

      Or maybe huzun means something else… When I was reading the book I understood it to be this very deep feeling of nostalgia or desire to be close to something or someone.

  13. Reply

    Norma

    October 2, 2015 at 3:27 PM

    Hi there!

    I’m wondering if the varietal of eggplant most commonly found in grocery stores would work or if you recommend hunting down the fairy tale eggplants. This looks outrageous! Thanks!

    • Reply

      Sherrie

      October 6, 2015 at 1:48 PM

      Hi Norma! Yes any eggplant variety will do {see notes}.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.