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Aubergine Hummus
Garlicky roasted aubergine with chickpeas, rosemary, and olive oil blended into a smoky, warm dip.
Vegetarian
Vegan
Healthy
Appetiser
Gluten Free
Aubergine
Dip
Estimated Nutrition
Calories
395.1
kcal / serving
1185.2 kcal total
Carbs
16.2
g
per serving
48.6 g total
Fat
29.5
g
per serving
88.5 g total
Protein
3.8
g
per serving
11.4 g total
Cook Time
20
minutes
Serves
3
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
LegumesPulses
400
g
Chickpeas
drained
NutsSeeds
3
clove
Garlic
chopped
3
sprig
Rosemary
OilsFats
90
ml
Olive Oil
split use
Vegetables
1
piece
Aubergine
cut into 1cm discs
Method
1
Preheat the oven to 200°C.
2
Lay the aubergine on a tray and scatter with garlic and 45ml of olive oil.
3
Bake the aubergine for 15 minutes until softened.
4
Warm the chickpeas in a pan with the remaining oil and rosemary.
5
Remove the roasted aubergine from the oven.
6
Blend half of the chickpeas and half of the aubergines in a processor until smooth.
7
Return the blend to the pan with the remaining vegetables and warm through.
8
Serve the hummus hot.