Ingredients

Steps

• Preheat the oven to 200°C.
• Lay the aubergine on a tray and scatter with garlic and 45ml of olive oil.
• Bake the aubergine for 15 minutes until softened.
• Warm the chickpeas in a pan with the remaining oil and rosemary.
• Remove the roasted aubergine from the oven.
• Blend half of the chickpeas and half of the aubergines in a processor until smooth.
• Return the blend to the pan with the remaining vegetables and warm through.
• Serve the hummus hot.