Aubergine Hummus

Garlicky roasted aubergine with chickpeas, rosemary, and olive oil blended into a smoky, warm dip.

Vegetarian Vegan Healthy Appetiser Gluten Free Aubergine Dip

Estimated Nutrition

Calories

395.1

kcal / serving

1185.2 kcal total

Carbs

16.2g

per serving

48.6 g total

Fat

29.5g

per serving

88.5 g total

Protein

3.8g

per serving

11.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

400

Chickpeas

drained

NutsSeeds

clove

Garlic

chopped

sprig

Rosemary

OilsFats

Olive Oil

split use

Vegetables

piece

Aubergine

cut into 1cm discs

Method

Preheat the oven to 200°C.

Lay the aubergine on a tray and scatter with garlic and 45ml of olive oil.

Bake the aubergine for 15 minutes until softened.

Warm the chickpeas in a pan with the remaining oil and rosemary.

Remove the roasted aubergine from the oven.

Blend half of the chickpeas and half of the aubergines in a processor until smooth.

Return the blend to the pan with the remaining vegetables and warm through.

Serve the hummus hot.