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Barbecued Aubergine Hummus

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. Put the aubergine on the BBQ or grill and cook until it becomes soft, the skin wrinkled.
  2. Let it cool completely, then scoop out the flesh into a food processor.
  3. Add all other ingredients. Season with salt and pepper, then process until you get a textured paste.
  4. Taste it and add more lemon juice and/or water of you want it thinner.
  5. Whiz again for a few seconds.
  6. Transfer the hummus into a serving bowl, decorate with paprika/ cayenne.
  7. Keep chilled until serving.