Hummus is a chickpea puree appetizer, tried by many. Today I suggest making a slightly unconventional hummus from baked eggplant. It turns out to be tender, satisfying and tasty.
Summary
| Cook Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Servings (Default: 3) |
Ingredients
Ingredients- Olive oil – 60 Milliliters
- Chickpeas – 400 Grams (boiled or canned)
- Eggplant – 500 Grams
- Lemon juice – 2 Tbsp. spoons
- Tahini – 2 Art. spoons
- Salt – 0.5 Teaspoon
- Ground pepper – 0.25 Teaspoon
- Garlic – 1 Clove
Print Recipe
Pin Recipe Instructions
- Prepare all ingredients.
- Cut off the skin from the eggplant, then cut into large pieces. Bake the eggplant at 200 degrees until tender, about 30-40 minutes.
-
Grind the chickpeas, garlic, tahini, lemon juice, spices, salt and vegetable oil in a blender.
- Add the baked aubergine slices and chop again until smooth.
- Eggplant hummus is ready,
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