Garbanzo Bean Salad
Hummus is one of my favorite foods. In fact, I love it so much I am fairly sure it will give me cancer or something, because it is just too good. As I have mentioned before I will smear that stuff on just about anything, especially good flat bread.
But today (as often happens when the sun shines and the sky is blue) I am too lazy to pull out the food processor, so I am serving the traditional flavors of hummus in this “rustic” form. (“Rustic” is the euphemism we use for “not as well made as it could or should be.”) But hey … it’s a nice day and I’d rather be out in it. (The breeze blew all the crap in the air out to San Bernardino.)
Here I have doubled-down and added eggplant, the essence of baba ghanouj, which is essentially the same dish as hummus, made with eggplant rather than garbanzos. (Baba ghanouj is another dish I am suspect of … due to its lusciousness).
See the “Recipe” tab above, and look under “Summer” in the archives for my hummus and pita recipes.
4 bulbs garlic
1 large eggplant
1/4 cup olive oil
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 cup tahini
Zest and juice of 1 lemon
2 TB. white wine vinegar
1 cucumber, diced
2 (15 oz.) cans garbanzo beans, drained and rinsed
1/4 cup flat leaf parsley, chopped
1 pint cherry tomatoes, halved
1 cup feta cheese, crumbled
2-3 cups pita chips
- Preheat oven to 450˚F. Wrap garlic bulbs loosely in foil and roast until tender, about 30 minutes. Cool completely.
- Meanwhile, dice eggplant; toss with 2 tablespoons oil, salt, pepper, and spread out onto baking sheet. Roast in the same oven until golden brown, about 15 minutes. Cool completely.
- Cut cooled garlic bulbs in half cross-wise and squeeze garlic paste into a large bowl. Add tahini, lemon, vinegar, and whisk together thoroughly. Add cucumber, cooled eggplant, and beans; stir together and chill at least 30 minutes. Toss in parsley, tomatoes, feta, and serve with a handful of pita chips on the side.