Herby aubergine hummus
This herby aubergine hummus is fresh and zingy, ideal during springtime and for summer BBQ parties. You can use roasted or barbecued aubergine for the recipe, freshly made or leftover. You can spice it up by adding some cayenne to it. It’s perfect for parties, picnics, with falafel & grilled meat tucked in flatbread or you can serve as part of a meze.
Ingredients
Method
- Put the aubergine on a baking tray or on the BBQ and roast/grill until the flesh is soft. Let it cool, then scrape the flesh out straight into a blender.
- Add all other ingredients to the blender. Season with salt and pepper, then whiz until you get a textured cream. You might need to add some water, if it’s too thick.
- Taste and adjust the seasoning, lemon juice, tahini and herbs to your liking.
- Transfer the hummus into a serving bowl, then garnish it with fresh herbs and a pinch of paprika/cumin.
- Keep chilled until serving.