Hummus with Aubergine Crisps

Creamy homemade hummus served with golden, deep-fried aubergine slices and a touch of cayenne pepper.

Vegetarian Healthy Appetiser Middle Eastern Aubergine Hummus

Estimated Nutrition

Calories

765.4

kcal / serving

765.4 kcal total

Carbs

31.5g

per serving

31.5 g total

Fat

68.2g

per serving

68.2 g total

Protein

12.8g

per serving

12.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

juice only

LegumesPulses

200

Chickpeas

canned, rinsed and drained

Liquids

tbsp

Water

approximately, to adjust texture

NutsSeeds

clove

Garlic

crushed

tbsp

Sesame Seeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

pinch

Cayenne Pepper

to garnish

pinch

Sea Salt

for seasoning crisps

OilsFats

tbsp

Olive Oil

for hummus

tsp

Olive Oil

to serve

150

Vegetable Oil

for frying

150

Olive Oil

for frying

Vegetables

0.5

piece

Aubergine

very thinly sliced

Method

Crush the garlic and sesame seeds together in a mortar to form a paste.

Pulse the paste, chickpeas, olive oil, lemon juice, and seasoning in a food processor with enough water for smoothness.

Transfer to a bowl and garnish with a drizzle of olive oil and a pinch of cayenne pepper.

Heat the vegetable and olive oils in a saucepan until a bread cube sizzles.

Fry the aubergine slices for eight minutes until golden and drain on kitchen paper.

Season the crisps with sea salt and serve alongside the hummus.