Monday, 3 May 2010

Aubergine Hummus

This is an awesome combination of Baba Ganoush and Regular Hummus. It is fantastic as a dip, or spread on some brown bread or a wholemeal pitta with spinach and sundried tomatoes.

Aubergine Hummus

Serves: 8

1 aubergine
1 garlic clove
1/4 tsp salt
2 tbsp lemon juice
2g cumin
200g chickpeas, dried
1 tbsp olive oil
1 chicken/veggie stock cube

Soak the chickpeas in water overnight
Then cook them in the same water with the stock cube added in for 20 mins.
Roast the aubergine until the skin is blackened. When it is cooled you can just peel off the skin and the flesh will be mostly mashable.
Mash the aubergine with the crushed garlic, salt, cumin, lemon juice and olive oil.
Drain the chick peas but reserve the water.
Add the chickpeas to the aubergine mixture with a little of the reserved water and blitz with a hand blender. Add a little more water if it is too thick, but not too much.

It makes 8 large (100g) portions, but you could stretch it out further.

123 calories per serving, 3.4g F, 0.4g SF, 19.1 C, 4.1g S, 6.4g Fb, 5.6g P

1 comment:

  1. Better and lower in calories than shop bought!