Barbecued Aubergine Hummus
22 Jun 2022
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Background
Traditionally, baba ganoush is made with aubergine cooked over fire which gives it that special, smoky flavour. Hummus is made with chickpeas. So this barbecued aubergine hummus is a fusion of the those two famous dips. Serve it with flatbread or crudites.
Ingredients
- 1 tin chickpeas, drained
- 1 aubergine, barbecued or grilled
- 1 clove of garlic
- 1 handful wild rocket
- 1 Tbsp tahini
- Juice of ½ lemon (approx.)
- ½ tsp smoked paprika
- ½ tsp freshly ground toasted cumin
- 2 Tbsp chopped coriander or parsley leaves
Instructions
- Put the aubergine on the BBQ or grill and cook until it becomes soft, the skin wrinkled.
- Let it cool completely, then scoop out the flesh into a food processor.
- Add all other ingredients. Season with salt and pepper, then process until you get a textured paste.
- Taste it and add more lemon juice and/or water of you want it thinner.
- Whiz again for a few seconds.
- Transfer the hummus into a serving bowl, decorate with paprika/ cayenne.
- Keep chilled until serving.
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Categories
- Meal Type: - Appetizer - Barbecue - Budget - Dips - Everyday - Quick & Easy
- Cuisines: - Middle Eastern
- Occasions: - Parties - Picnic
- Ingredients: - Other Pulses - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Low Carb - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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