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Ingredients
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Roasted Garlic Hummus (select one spread)
Baba Ganoush (select second spread)
Method
Roasted Garlic Hummus (select one spread)
Prepare chickpeas
Rinse and drain 1 cup canned chickpeas. For silkier hummus, remove a few skins by gently pinching each chickpea between fingers (optional). Pat dry.
Blend base
In a food processor, add the chickpeas, 1/4 cup tahini, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 4–6 roasted garlic cloves, 1/2 teaspoon ground cumin, and 3/4 teaspoon kosher salt. Pulse to combine.
Adjust texture
With the processor running, drizzle in 2 tablespoons cold water (or more, 1 tablespoon at a time) until the mixture is smooth and creamy, scraping down the bowl as needed. Taste and adjust lemon, salt, or garlic to preference.
Finish and plate
Transfer hummus to a shallow serving bowl. Create a small well in the center, drizzle 1 tablespoon extra-virgin olive oil and sprinkle 1/2 teaspoon smoked paprika. Serve at room temperature or slightly chilled with pita, vegetables, or flatbread.
Baba Ganoush (select second spread)
Roast the eggplant
Preheat oven to 450°F (230°C). Prick the eggplant a few times with a fork. Place on a foil-lined baking sheet and roast for 30–40 minutes, turning once, until skin is charred and flesh is very soft. Alternatively, char directly over a gas flame or under a broiler for a smokier flavor.
Cool and scoop
Remove eggplant and let cool 10 minutes. Slice open and scoop out the soft flesh into a colander. Let drain 10 minutes to release excess liquid, then transfer flesh to a cutting board and roughly chop to release steam.
Blend baba ganoush
In a bowl or food processor, combine the eggplant flesh, 3 tablespoons tahini, 2 tablespoons lemon juice, 1 minced garlic clove, 1 tablespoon olive oil, 1/4 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Pulse until mostly smooth but slightly textured; avoid over-pureeing to retain some body.
Adjust and garnish
Taste and adjust salt, lemon, or garlic. Transfer to a serving bowl, drizzle a little olive oil, sprinkle chopped parsley, and optionally drizzle 1 teaspoon pomegranate molasses for brightness. Serve at room temperature with warm pita or crisp vegetables.