Hummus with Eggplant Stew

Hummus with Eggplant Stew cover

Hummus, (much like the mighty avocado), is often downplayed as the sidekick, but in this meal it is a co-conspirator of awesomeness. You can really fill this hummus bowl with anything, but my favourite is eggplant stew. This dish was inspired by one of our favourite restaurants in Stockholm, the cozy Reggev Hummus ("We are all hummussapiens"), where they serve up this dish with different combinations. They also serve this dish with an amazing dollop of lemongrass chili sauce. I haven't mastered this yet, but will add it on here when I do because it really makes this dish phenomenal.

While you have to make a couple different components for this dish, it's a relatively straightforward, cheap, and a crowd-pleaser. We like to make our stews pretty thick for this dish so that you can just use the naan or pita to scoop it right up, so no utensils needed!

We make our naan using Aarti's Sequeira's recipe - it's not very finicky, and the only thing you need to be aware of is that it's really really wet...I barely knead it, just mix it all really well and let it sit. When you are ready to roll it, use liberal amounts of flour! This is how mine looks before rising:

While the dough is rising, start your stew. First, fry up vegetables (onions, garlic, eggplant) to get some browning going, then add spices (cumin, paprika, cinnamon, chili flakes, salt, bay leaf) for a couple of minutes until fragrant. The cinnamon is super important, and I Iike to throw in both the powdered and stick form. The tomatoes go in last (canned, here), and I simmer this for a bit until it's thickened properly. The length of this step will likely be dependent on the tomatoes you choose to use. I find that some canned tomatoes require some major tweaking...addition of sweetener such as brown sugar or acidity such as lemon or vinegar may be necessary.

Hummus with Eggplant Stew

When the stew is simmering, it's time to start your hummus. I personally like a really smooth, fluffy light hummus - I'm not sure if it's just my imagination, but I've tried a bunch of different things (for example, shelling all the chickpeas, which I swore by until I tried this)...and it seems like just boiling the chickpeas until hot and using the boiling liquid for blending is the secret! Try it out and let me know if it worked for you. (I should note...the hummus I made today doesn't look that smooth because I was trying a new brand of roasted tahini that wasn't completely blended, so the little bits are probably sesame seeds. I'll never use it again.)

Hummus with Eggplant Stew chickpeas

Reserve the boiling liquid, and take those hot chickpeas and add tahini, smoked paprika, cumin, salt and of lemon. Blend, and keep adding the reserved chickpea liquid until it's super smooth and the right consistency. I do the bowl test...if you can smear it around the sides of bowl without it sliding down, it's good to go!

Hummus with Eggplant stew lemon
Hummus and Eggplant Stew chickpea liquid
Hummus and Eggplant Stew hummus

If you're making your own bread accompaniment, this is the time to do it...otherwise, schmear that hummus on the sides of a bowl, spoon in some stew, and top with a handful of cilantro. Dig in while it's warm!

Hummus with Eggplant Stew final

While I love this eggplant stew, I would love to hear more ideas from you guys of other dishes that would go well with hummus! I'm always looking to change it up!


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Perfect, Pesto Potato Salad

Pesto Potato Salad

It's (almost) spring here in the Canadian north. The snowfall has slowed to once/week and it rises above freezing on the regular.  To capture the mood, I made my go-to pesto potato salad. A delicious pesto reminds me of summers past, spring peas brighten it all up and the yolk from soft-poached eggs creates a rich, smooth dressing. This potato salad never lets me down & it's a favourite around the easter dinner table. 

This recipe has only a few modifications from one of my all time favourite cook books, 'Plenty by Yotam Ottolenghi'.  If you don't have this cook book, do yourself a favour and pick it up. I have always been a meat man, but this cook book featuring vegetable recipes changed my view entirely. This is one of my staple cookbooks and to date, not a single recipe has let me down. Topping it off, the photography is incredible and it is incredibly well written.  I cook from it weekly, it's well worth the money & Amazon will have it on your door in a day or so. 


This recipe starts out with a great pesto. Predictably, parmesan, basil and pine nuts enter the mix. Added to them is fresh mint, garlic and olive oil. I have to admit that fresh pesto is expensive to make (at least here in Canada). Pine nuts and loads of fresh basil take their toll on the wallet (for those of you with access to cheap, fresh produce, i'm jealous). BUT with pesto, you get a big bang for your buck. You don't need a ton of pesto to pack any dish with loads of flavour. This pesto is great over meat, tossed with pasta ... but it's especially delicious tossed with fresh baby potatoes.

Pesto Potato Salad

To get those potatoes to soak up as much of this delicious pesto as possible, add them while they are still warm and then let them marinate. I like to leave them overnight, but even a couple hours at room temperature will do the trick.  The addition of green peas brings a sweet & fresh aspect to this dish and they look fu&*ing awesome.  Pine nuts add crunch and a bit of earthiness. 

Pesto Potato Salad

Really sending this dish to the next level though? Soft boiled eggs. The rich and silky yolks work with the pesto to make this outstanding dressing. I understand if you're not a fan of eggs, but if you're up for it, the addition really takes this salad to the next level. 

Pesto Potato Salad
Pesto Potato Salad

And with that, we're done. A delicious, fresh and savoury potato salad that will make you a damn superstar. 

Pesto Potato Salad

I hope you guys enjoy this recipe, it is hands down my favourite potato salad. 

Until next week!

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