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

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

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Instructions

1. Prepare all ingredients.
2. Cut off the skin from the eggplant, then cut into large pieces. Bake the eggplant at 200 degrees until tender, about 30-40 minutes.
3. Grind the chickpeas, garlic, tahini, lemon juice, spices, salt and vegetable oil in a blender.

   

4. Add the baked aubergine slices and chop again until smooth.
5. Eggplant hummus is ready,