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Aubergine Houmous

VitalityWise / Aubergine Houmous

Aubergine Houmous



1 large aubergine

Pinch of Sea salt

1 garlic clove, minced

1 tsp ground cumin

4 tbsp olive oil

200g tinned (or cooked) chickpeas, drained

1 tbsp lemon juice

1 tbsp tahini


Grill the aubergine under a medium heat until evenly blackened.  When cool, cut in half lengthways. Scoop out the flesh and drain in a colander. Throw away the skin.

Place the aubergine and all remaining ingredients in a food processor and puree. Adjust the seasoning and keep in the ‘fridge.

(If you don’t like the char-grilled flavour, you can cut the aubergines in half, drizzle with olive oil and roast them instead for about 45 minutes until they are soft).

Sarah Carolides

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