As a massive fan of hummus I was very intrigued about the Mediterranean Delicacies Avo Hummus variant and am so pleased I finally got to try it. Its much creamier than hummus with a delicate avocado taste that marries so well with the chickpeas and the tahini.
My mind immediately started thinking up exciting ways to use this unique and innovative product.
You could use it in all the ways you would normally use hummus such as:
- a dip for vegetables, crackers of crisps
- with bread, pita, bagels, naan, pretzles, breadsticks
- as a spread for sandwiches, pitas or wraps
- smeared on cucumber slices or dolloped onto lettuce leaves or baked potatoes
Since hummus is of Middle Eastern origin, and meaning ‘chickpea’ in Arabic, a natural accompaniment is aubergine, also knows as brinjal or eggplant. Widely used in Middle Eastern cooking, it goes brilliantly with hummus.
There are also so many exciting things you can scatter over a bowl or plate of hummus to give it the X factor (not that it particularly needs it), like: chopped olives, slices of pepper, sprouts, pickled chillies and paprika.
I decided to bake aubergine wedges, getting them as close to a chip as is possible, and scattered over pomegranate seeds, sea salt and a light spray of chopped parsley.
The debate on whether you need to salt the aubergine slices before cooking or not still seems to rage. I have to admit that I abandoned this practice years ago as I find it painfully time consuming and I had heard so many chefs say it was unnecessary. I still however see so many recipes where they get pre-salted, so in order to put my mind fully to rest on the matter I decided to do my own trial. I cut up one medium aubergine into 8 wedges and salted them, allowing the juices to run out for about an hour. I then dried them with paper towel and roasted them in the oven with another aubergine which I had not salted.
Pre heat the oven to 180C and brush down a baking tray with olive oil. Place the wedges on the baking tray (I started with skin side down to start) and lightly brush the vegetables with a bit more olive oil and bake for 40 minutes. I turned then onto their side about half way through and then again onto the other side for the last 10 minutes.
*Verdict*….insert drum roll here…….. Absolutely no difference apart from the salty ones being more salty. I shall continue to cook them the way I always have and perhaps snickering a little to myself when I see people going to all the unnecessary effort.
Arrange on a plate with a bowl of the avo hummus and serve with crispy pita toasts or crackers. Spread a layer of the hummus, top with the aubergine wedges, sprinkle over a few pomegranate seeds which pop in your mouth adding a slight sweet burst of flavour.
I look forward to connecting with you again in the future.
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*Mediterranean Delicacies can be found at select Pick n Pay, Shoprite Checkers, Spar, Fruit & Veg City and independent retailers nationwide.