Name: Aubergine Hummus
Prep time: 5 min
Total time: 5 min
Ingredients: 1 tin (400g) of chickpeas, drained; 1 roasted aubergine; Juice of 1 lemon; 2 Tbsp tahini; 2 cloves of garlic; Generous pinch of paprika or cayenne; Generous pinch of ground cumin; Salt & pepper

Aubergine Hummus

16 May 2019

by Dinna

Prep Time

5 minutes

Total Time

5 minutes

Background

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

1 tin (400g) of chickpeas, drained
1 roasted aubergine
Juice of 1 lemon
2 Tbsp tahini
2 cloves of garlic
Generous pinch of paprika or cayenne
Generous pinch of ground cumin
Salt & pepper

Instructions

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.