Ingredients
-
240g cooked chickpeas
-
2 eggplants
-
3 tbsp tahini
-
2 tbsp olive oil
-
2 tbsp lemon juice
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1 tbsp fresh mint
-
1 clove garlic
-
sea salt
Directions
We always have a huge jar of hummus in the fridge. It is the best for an improvised lunch (just spread it on a piece of wholegrain toast with some fresh tomatoes), to snack on with carrots sticks and to serves at parties with seeded crackers and raw veggies. Adding some cooked eggplants to your usual hummus will make it extra smooth and add some deep, smoky flavor that will make you desire eggplant season to last all year long.
Ingredients
| 240g cooked chickpeas | |
| 2 eggplants | |
| 3 tbsp tahini | |
| 2 tbsp olive oil | |
| 2 tbsp lemon juice | |
| 1 tbsp fresh mint | |
| 1 clove garlic | |
| sea salt |
Steps
|
1
|
Preheat a gas burner on medium heat and place eggplants on heat source. Cook, turning eggplants when necessary, until tender and charred on each side. |
|
2
|
Wrap cooked eggplants with foil and let them rest for 10 minutes. |
|
3
|
Open foil package and, using a knife, open lengthwise the eggplants. Scoop the pulp out with a spoon. |
|
4
|
Transfer all scooped eggplant pulp in the jug of the hand blender. |
|
5
|
Add in cooked chickpeas, lemon juice, tahini, olive oil, salt and garlic. |
|
6
|
Blend everything on high speed until you get a creamy and homogeneous spread. |
|
7
|
Top with a drizzle olive oil and some more fresh mint and store in the fridge. |
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