Go Back

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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 6 people
Cuisine: Greek, Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Transfer the hummus into a serving bowl, decorate with fresh herbs or dust it with paprika/cumin.
  3. Keep chilled until serving.