Aubergine Hummus
Home-made hummus is so much healthier (and cheaper!) than ready-made ones from supermarkets. And it’s so quick&easy to make! This aubergine hummus is a creamy version, so doesn’t require any extra oil – perfect for those on a diet! I normally make it with leftover roasted aubergine but, of course, you make it from scratch – although it will take about 30-40 minutes to make it then. Serve it as a dip with crudités or in flatbread with falafels, salads, lamb/chicken skewers etc.
Ingredients
Method
- Roast the aubergine, let it cool. Scrape out the flesh into a blender. Add all other ingredients. Season with salt and pepper, then whiz until you get a silky cream. Add more lemon juice of you want it thinner.
- Transfer the hummus into a serving bowl, decorate with fresh herbs or dust it with paprika/cumin.
- Keep chilled until serving.