Wednesday, September 5, 2012

Seasonal {Summer} Snack

Baba Hummus with Homemade Tortillas

Did you ever play that game “Word Association” growing up? There are two ways to play. In the first version you give someone two options (ex. Chocolate or Fruit?) and the person responding has to choose one as quickly as possible without thinking. Their response supposedly reveals their true feelings. You might remember Phoebe and Joey playing this game on a memorable episode of Friends:

In the second version, the object is the same, but you give someone a word (ex. eggplant) and the person responding has to answer with the first word that pops into their head. If I was responding to this particular hypothetical, I would respond “platypus.”  Why?

I saw the recipe for this Baba Hummus in a Cooking Light special summer edition and knew instantly that I would be making it. As I was reading through the recipe I came across the first mention of eggplant and, as I always do when I encounter this word, pictured the duck-billed mammal. Intrigued by this strange word association I googled both to see what they could possibly have in common and in doing so, stumbled upon this image which perplexed me further.

Eggplant colored platypus?
Is there something from elementary school I am not remembering?

This may remain an unsolved mystery. Anyway…

This past weekend I finally got around to making this hummus (with the help of my best friend Brigid :) and it is very, very good. I was a little hesitant and considered halving the batch but was very happy that I didn’t because in the end, the batch was gone within the same 24 hour period that it was made. If you are still receiving a CSA at this point (or are visiting a local produce stand) and are growing tired of seeing the deep purple vegetable, this recipe may change your mind.

Ingredients for the hummus:
-1 large eggplant
-3 tbsp. tahini (sesame seed) paste
-1 ½ tsp. ground cumin
-1 tsp. ground coriander
-3/4 tsp. salt
-1/8 tsp. red pepper flakes
-2 garlic cloves
-1 (15 ounce) can chickpeas, drained

Ingredients for the tortillas:
-1 ½ C. all-purpose flour
-1/4 C. vegetable oil
-1/2 tsp. salt
-1/2 C. warm water

Make the hummus:
-Preheat oven to 375◦
-Pierce the eggplant multiple times with a fork. Place on a sheet pan and bake for about thirty minutes, or until tender. If your eggplant is especially large and dense, this will likely take 45 minutes.
-Meanwhile, grind the cumin, coriander, salt, red pepper flakes and garlic in a food processor until grainy. Drain and rinse your chickpeas.
-Cool and peel the eggplant (easiest with a knife). Chop the eggplant roughly and add to the bowl of your food processor. Add the drained chickpeas, and tahini. Pulse until well combined.

Make the tortillas:
-In a bowl, combine the flour and the salt.
-Add the oil, mix, then add the warm water and combine with a wooden spoon until a soft, sticky dough forms.
-Roll your dough into 6-8 balls and brush with a bit of extra oil. Cover with a dish towel and allow to sit for 15 minutes.
-Meanwhile, heat a large frying pan or cast-iron skillet over medium heat.
-When the 15 minutes have lapsed, flour a smooth surface (I have the best luck using a wooden chopping board) and roll out each dough ball into flat sheet.

-One-by-one (or two-by-two, depending on the size of your skillet) toast these up in your DRY skillet. Flip when you see bubbles starting to form, then press down. You will see the oily spots in the dough start to brown slightly.
-Serve warm or room temperature. 

Perfect for taking to that last summer cookout, or for catching up with your best friend over a bottle of White Zinfandel. :) Enjoy your Wednesday! <3

Select photographs by Brigid.
Tortilla recipe via Dinner a Love Story.
Purple platypus here.

1 comment:

  1. I needn't go in to my all out infatuation with this particular recipe. To anyone considering making this, do it! It is exactly how eggplant infused hummus was always supposed to taste. Fantastic! It doesn't hurt that the process was also just as enjoyable :)