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A blue dish of hummus on a patterned tablecloth

Babaghanoush Hummus

Alice Zaslavsky's recipe for a dip combining hummus and babaghanoush, topped with pickled pink cauliflower florets.
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Ingredients

Dip

  • 1¼ cups (250 g) dried chickpeas soaked overnight
  • 2 strips dried kombu optional
  • 2-3 medium-large eggplants the glossier the better
  • 1 massive handful parsley roughly chopped
  • 1 massive handful cilantro roughly chopped
  • 4 garlic cloves peeled
  • juice of 2 lemons
  • 3 tbsp extra virgin olive oil plus extra to serve
  • 2 tbsp tahini if you're out, you can use sesame oil
  • 1 tbsp salt flakes
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp sweet smoked paprika plus extra to serve
  • 1-2 ice cubes

Pickled Pink Cauli

  • 1 cauliflower washed, dried and cut into florets
  • 1 medium beet peeled and
  • roughly chopped
  • ½ tbsp caraway seeds optional, but excellent
  • 2 bay leaves
  • 1 cup white wine vinegar or apple cider vinegar
  • 4-5 garlic cloves peeled and bruised
  • 3 tbsp salt flakes
  • 1 tsp superfine sugar

To serve

  • parsley roughly chopped
  • cilantro roughly chopped
  • pomegranate seeds
  • soft pita breads

Instructions
 

  • Drain the soaked chickpeas and place in a large saucepan with 12 cups (3 liters) cold water and the kombu, if using but no salt! Bring to the boil, then simmer for about 1½ hours. Once the chickpeas are soft enough to squash between your fingers, drain and allow to cool slightly, removing the kombu. At this point I like to peel the chickpeas for the smoothest hummus, but you are SO welcome to skip this step. I’m already asking a lot.
  • While the chickpeas are simmering, roast the eggplants over a gas cooktop or barbecue over medium heat, rotating occasionally, for 30 to 45 minutes, until blackened on all sides and completely soft in the middle. Alternatively, pop the eggplants on a rack over a baking tray and roast in a 425°F oven for an hour or so, until the skin has charred, and when poked seems more balloon than eggplant. Leave until cool enough to handle, draped over a clean sink to leak out a whole lot of schmutz that will otherwise make your baba way too watery.
  • Bring a large-ish saucepan of well-salted (preferably filtered) water to the boil. Add the cauliflower florets and beets and bubble away for 3 minutes to soften slightly. Drain, reserving 3 cups of the now magenta-coloured water. Divide the veg among two sterilized containers, each about scant 1¼ cups (300 ml) in capacity. Sprinkle the caraway seeds evenly on top, finishing with a bay leaf.
  • Pour the reserved poaching water back into the pan. Add the vinegar, garlic, salt and sugar and bring to the boil. Pour this mixture over the veg to cover and seal. If there isn’t enough liquid, boil a little more vinegar and pour over the top. The cauli and beet will get even better after a day of hanging out in the pickling liquid, and will last comfortably for up to a month in the fridge.
  • Scoop the eggplant flesh into a food processor. Toss in the chickpeas and remaining ingredients (including the ice cubes) and blitz until smooth and velvety, adding more olive oil if you want it even creamier. Taste for seasoning.
  • Serve warm or cold, topped with the pickles, extra herbs and pomegranate seeds, with falafels and soft pita breads to round it all out. The dip will last for up to a week in the fridge in an airtight container — just cover with olive oil to help stop a skin forming, and give it a good stir before serving, if need be.