Aubergine hummus Recipe
- 1 medium aubergine, cut into 1cm/½in discs
- 3 garlic cloves, chopped
- 6 tbsp olive oil
- 400g/14oz can chickpeas, drained
- 3 sprigs rosemary
- Set the oven to 200C/400F/Gas 6.
- Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil.
- Bake in the oven for 15 minutes.
- Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary.
- When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven.
- Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth.
- Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute.
- Serve hot.
