Recipes
Hummus with eggplant stew
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Ingredients
For 4 Person(s)
Eggplant stew
- 20 gr fresh ginger
- 40 gr garlic
- 24 gr brown sugar
- 320 gr chinese eggplant, sliced
- 80 gr soy sauce
- 10 gr sesame oil
- 2 gr hot paprika powder
Chickpeas for hummus
- 500 gr chickpea
- 1.5 L mineral water
- 10 gr salt
- 2 ut bay leaves
- 4 pcs garlic cloves
Hummus
- 700 gr cooked chickpea (previous preparation)
- 90 gr toasted sesame
- 15 gr sesame oil
- 40 gr lemon juice
- 15 gr extra virgin olive oil
- 0.4 gr chickpea cooking water (previous preparation)
- 4 pcs garlic cloves cooked (previous preparation)
- 5 gr fine salt
- 1 gr cumin
Directions
To prepare the eggplant stew:
Peel the ginger and garlic and slice them finely. Weigh with the rest of the ingredients in the pot of the OCOO and stir to integrate.
Cook in the Nutritional Stew program for 1 h 30 minutes.
To prepare the chickpeas:
Place all the ingredients in the germanium pot and cook in the Boiling program for 4 hours. Strain the chickpeas, keeping the water for later use.
To prepare the hummus:
If you have a refiner or wet grinder, grind the sesame, garlic, cumin and salt and process for 20 minutes or until you get a paste. Add the chickpeas gradually to obtain a smooth and creamy mixture, lightening the texture with the lemon juice and cooking water. Grind for 20 more minutes or until the desired texture is obtained.
If you do not have a wet grinder, make the hummus by crushing all the ingredients together, adding just enough water to obtain the desired texture.
