Aubergine Hummus
16 May 2019
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.
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Categories
- Meal Type: - Appetizer - Dips - Everyday - Quick & Easy - Side
- Cuisines: - Greek - Middle Eastern
- Occasions: - Parties - Picnic
- Ingredients: - Other Pulses - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Low Fat - Low GI - Sugar Free - Vegan
- Skill Levels: - Easy
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