Almagro Aubergine Hummus
Add the cooked chickpeas, aubergines, tahini, lemon zest and juice into a blender. Blend to combine the ingredients.
Remove the mixture and set aside.
Then add the sliced aubergine in the blender with 125 ml of water. Blend until smooth.
To finish add half of the chickpea mixture and combine.
When smooth add the other half of the chickpea mixture. Now we have our aubergine hummus.
If the mixture is too thick you can add three tablespoons of water and extra lemon.
Dress with olive oil, pine nuts and sprinkle a little chopped parsley.
Ingredients
Directions
Add the cooked chickpeas, aubergines, tahini, lemon zest and juice into a blender. Blend to combine the ingredients.
Remove the mixture and set aside.
Then add the sliced aubergine in the blender with 125 ml of water. Blend until smooth.
To finish add half of the chickpea mixture and combine.
When smooth add the other half of the chickpea mixture. Now we have our aubergine hummus.
If the mixture is too thick you can add three tablespoons of water and extra lemon.
Dress with olive oil, pine nuts and sprinkle a little chopped parsley.
