Smoked Aubergine Hummus Recipe

Close up of a bowl of smoked aubergine hummus garnished with pomegranate seeds and dusted with smoked paprika

Who doesn’t love a good creamy hummus? And best of all it’s a dish that is so quick, easy and cheap to make that there is absolutely no need to buy any of the shop bought stuff. As long as you stick to the basic ingredients of chickpeas, tahini, olive oil, water and lemon juice to create your base, what you then flavour your hummus with is entirely up to you.

I’ll be sharing some of my favourite hummus recipes with you over the next few weeks and I wanted to kick it out with a delicious Moroccan inspired smoked aubergine hummus. Wonderfully aromatic, and with a slight smoky kick from the smoked paprika (my absolute fave ingredient at the moment!) it goes really well with warmed pitta breads, couscous and grilled meats or vegetables.

What’s In It?

  • 1 small Aubergine
  • 200g tinned Chickpeas
  • 100ml Water
  • 2 cloves of Garlic
  • 3 tbsp Olive Oil
  • 1 tbsp Tahini
  • Juice of 1/2 a Lemon
  • 1 1/2 tsp Smoked Paprika
  • 1 tbsp Pomegranate Seeds to garnish
  • Salt and Pepper to season.

How Do I Make It?

Preheat the oven to 180ºC.

Start by topping and tailing the aubergine and then slicing in half from top to bottom. Take each half and cut these into three slices, so that you end up with 6 slices of aubergine about 1cm thick.

Brush each aubergine slice with olive oil and then rub with garlic, salt and pepper on both sides. Sprinkle with 1 tsp of smoked paprika.

Lay the aubergine out on a baking sheet and place the garlic cloves around them.

Roast for approximately 20 minutes. You want them to go all nice and soft and squishy, so make sure to check them and get them out before they start to crisp up.

Drain and rinse the chickpeas and then using either a hand blender or food processor blitz  together with 1 tbsp of olive oil, the tahini, water, lemon juice and the roasted aubergine and garlic.

Serve drizzled with olive oil, a dusting of smoked paprika and sprinkled with pomegranate seeds.

TOP TIP – This dip works really well as part of a Moroccan mezze. Serve alongside baba ganoush, zaalouk, bessara and plenty of flatbreads!

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