I don’t know about you but I’ve been hearing great things about a certain fat-free roasted eggplant hummus from Trader Joe’s for what seems like years now… Unfortunately for me, there are no Trader Joe’s in my area (Ontario, Canada). Over the weekend, I was planning on shooting a falafel salad recipe for the blog and thought it would be a great time to try replicating it in order to be able to add a big dollop of it on in my salad. Now, bear with me, I have never had the pleasure of tasting this hummus, so really I can’t call this a copycat recipe, although it was delicious, I can’t pretend like it’s the same as the original (you tell me if I came in close! I’m curious).
The base of this hummus is, well chickpeas of course, but also this deliciously roasted whole eggplant. Now, eggplant seeds can get a little bitter so I did end up removing them, along with the skin, before processing it all in the food processor. Aside from these two ingredients, you can expect the traditional hummus culprits such as tahini, lemon juice, garlic and a little salt.
Since I knew I was going to be eating the hummus on a falafel salad the next day, I decided to serve it with something else right when I made it, and being the crazy person that I am, I decided to make homemade crackers. These crackers come together quickly, as long as you have masa harina on hand. Masa harina is corn flour used to make corn tortillas. Masa harina is a great what to change things up when you’re used to baking with flour usually.