I first discovered these Balkan hummus bowls at my favourite cafe in Tel Aviv, Shlomo and Doron. Located on the side of Carmel Market, this vibrant family run restaurant has been serving hummus since 1937. They have a lovely style of hummus, very rich and creamy, and they are super creative with the toppings. This one is all about a zesty smoked aubergine puree and a tart onion salad. Paired with the tahini-rich hummus, it’s such a winner. You can use any hummus for this one, shop bought or otherwise. But, if you fancy giving mine a go, click here
- Prick the aubergine with a knife and roast on an open flame for 8-10 minutes, turning every 2-3 minutes, until completely charred tender. Leave to cool slightly.
- Meanwhile, put the onion into a bowl and add the juice of 1 lemon. Season with salt and mix well. Leave to macerate for around 10 minutes whilst you prepare the aubergine.
- Cut the aubergine in half lengthways. Using a spoon, scrap out the flesh and chuck it into a mixing bowl. Add the remaining lemon juice and a pinch of salt. Mash together with fork.
- Swirl the hummus onto two bowls and top both with the aubergine.
- Chuck the parsley, olives and sumac into the bowl with the onion. Mix well and divide between the two hummus bowls. Drizzle over a little olive oil and serve immediately.
Makes 2 bowls
1 large red onion, finely sliced
The juice of 2 lemons
A large handful of roughly chopped parsley leaves
50g pitted Kalamanta olives
1 tsp sumac
Olive oil for serving