Hummus and Eggplant Stew cover

Hummus with Eggplant Stew

Ingredients (serves 3-4)

Eggplant Stew

  • 1 onion

  • 2 medium eggplants

  • 1/2 Tbsp cumin

  • 1/2 Tbsp paprika

  • 1 Tbsp cinnamon

  • Chili flakes (to taste)

  • 2 bay leaves (optional)

  • 1 cinnamon stick (optional)

  • Salt

  • Can of tomatoes


  • 1 can of chickpeas, drained and rinsed

  • 1 Tbsp tahini

  • 1/2 lemon

  • 1 tsp cumin

  • 1 tsp paprika

  • Salt

  • Cilantro for topping


  • from Aarti Sequiera, found here


There are three main components to think about here: the stew, which can simmer for a while, the hummus, which can be made ahead of time but is nice if it's warm, and the bread, which can be homemade or bought!


1. If making your own bread, make dough and let rise.

2. Make stew:

Pan fry onions and eggplant until browned.

Add spices and sauté with vegetables for a minute or two.

Add tomatoes and let simmer until flavours have blended and stew has thickened, 20 mins or so.

3. Make hummus:

Boil chickpeas. Reserve chickpea boiling liquid.

Blend chickpeas, tahini, spices, and lemon until smooth. Keep adding chickpea liquid until you get the right consistency.

4. Prepare bread:

Depending on what type of bread you've chosen to make - pan fry, bake, or take the bread out of the's the time to get it ready.

5. Put it all together!

Smear a layer of hummus around a bowl, then spoon in your stew and top with cilantro.