I’m a huge fan of hummus with flavors so strong that makes me travel to the other side of this wide world. This microwave eggplant hummus is an easy trip to the middle east.
This exotic recipe came to my life during my trip to Egypt. I just couldn’t keep myself away from the buffet — My favorite part of any trip is to eat local delish — especially the hummus bar. Yes, there was a hummus bar in the Cairo hotel. Can you imagine my excitement?
The classical Baba ganoush (eggplant hummus) is made of roasted eggplant and it can take a while to get the eggplant to the right point (soft inside). For that reason, I like to use the microwave. It is way easier and quicker with this method.
I need to make a brief disclaimer: There is a difference in the flavor. When you roast the eggplant you get a smokier and therefore stronger flavor that is so distinct in baba ganoush. This method is for those that want a quick and tasty hummus.
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What is the key to the baba ganoush flavor?
Spices and …. more spices.
Yes, a bit of tahini — sesame seed paste — is necessary but the KEY of the flavor is on the spices, especially one: TURMERIC.
Turmeric is the king in the hummus world.
For those of you that don’t know how turmeric taste. It has a pungent earthy-sweet taste. It resembles the flavor of ginger when is raw. If you ever tried curry then you probably taste turmeric without even knowing. It has the exotic flavor that makes everybody love curry.
The other spices are also important. Cumins for that strong middle eastern flavor. Paprika, garlic powder —it’s never too much garlic when we talk about hummus—, cayenne pepper and black pepper.
All this spice cocktail along with garlic, olive oil, and lemon juice is the perfect recipe for a delicious microwave baba ganoush.
As you can see, this recipe is extremely easy and tasty. Remember that you can add more of each ingredient if you like. Keep tasting constantly and find the perfect point for your palate.
See you soon!
- 2 medium eggplants
- 2 tbsp of olive oil
- The juice of 2 lemons
- 2 tbsp tahini
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- Black pepper and salt
- 4 garlic cloves minced.
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Wash well the eggplants and with the tip of a sharp knife make small incisions across the eggplant. This will help the microwave cooking.
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Put the eggplants in the microwave for 15 minutes in the highest temperature.
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Take the eggplants out of the microwave and wait a few minutes before opening them. Now with a spoon take the tender inside of the eggplants.
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Mix all the ingredients in a food processor. Now serve in a bowl and garnish with some paprika and olive oil to taste.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.