Aubergine Hummus
This recipe combines the creamy texture of blended aubergine and chickpeas with the aromatic flavors of garlic and rosemary. Enjoy this warm and hearty dish as a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 1 medium aubergine
- 3 garlic
- 6 tbsp olive oil
- 400g/14oz can chickpeas
- 3 sprigs rosemary
Instructions
- Set the oven to 200C/400F/Gas 6.
- Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil.
- Bake in the oven for 15 minutes.
- Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary.
- When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven.
- Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth.
- Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute.
- Serve hot.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 3
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