Silky Hummus with Roasted Eggplant and Spiced Oil

The trick to silky smooth hummus is easier than you think

When I started making hummus years ago, I tried every trick in the book to get it as smooth as possible. I made it using canned and dried chickpeas, microwaving them, peeling them, blending them in a food processor, blender, immersion blender…. It was only when I learnt how fava, a spread made with dried split peas, is made in Greece that I applied the same method to my hummus and my results were smoother and silkier than ever before.

I love serving hummus generously garnished with toppings, like musabaha (whole, unblended chickpeas dressed in a tahini, garlic, and lemon sauce), or a chopped salad of tomatoes, cucumber, red onion, and fresh herbs, or, as shown here, nicely roasted vegetables. I chose eggplant because it’s in season and I go crazy for it when it’s tender and caramelized in the oven, but feel free to experiment. Other fruits/vegetables like zucchini, red onion, carrots, or squash (depending on the season and what is available near you) would be lovely. This hummus keeps for up to 5 days in the fridge.