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Herby aubergine hummus

This herby aubergine hummus is fresh  and zingy, ideal during springtime and for summer BBQ parties. You can use roasted or barbecued aubergine for the recipe, freshly made or leftover.  You can spice it up by adding some cayenne to it. It’s perfect for parties, picnics, with falafel & grilled meat  tucked in flatbread or you can serve as part of a meze.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin 400g of chickpeas, drained
  • 1 roasted aubergine
  • Juice and grated zest 1 lemon
  • 2 Tbsp tahini
  • 2 cloves of garlic
  • ¼ tsp smoked paprika
  • ½ tsp ground cumin
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped coriander
  • 2 Tbsp chopped mint
  • Salt & pepper

Method
 

  1. Put the aubergine on a baking tray or on the BBQ and roast/grill until the flesh is soft. Let it cool, then scrape the flesh out straight into a blender.
  2. Add all other ingredients to the blender. Season with salt and pepper, then whiz until you get a textured cream. You might need to add some water, if it’s too thick.
  3. Taste and adjust the seasoning, lemon juice, tahini and herbs to your liking.
  4. Transfer the hummus into a serving bowl, then garnish it with fresh herbs and a pinch of paprika/cumin.
  5. Keep chilled until serving.