Spiced Eggplant Hummus
Preparation time: 40mins // Serves 6 as a snack or starter
- 1 medium eggplant (approx. 360g/12oz)
- 2 tbs peanut oil
- 1 tbs good quality curry powder
- ½ tsp paprika
- 10-12 curry leaves
- 1½ cups chickpeas (cooked or tinned)
- 2 tbs tahini
- 1 lemon, juice only
Pita Chips
- 3-4 rye wraps (lavish bread), pita bread or tortillas
Preheat the oven to 200°C/392°F
Slice the eggplant in half and then into half rounds about 2cm (3/4 inch) thick. Toss the sliced eggplant with the oil, spices and curry leaves. Arrange the eggplant on a large roasting tray and cook in a hot oven for 25-30 minutes, tossing the tray occasionally, until the eggplant is soft and golden. Remove from the oven and allow to cool.
Combine the roasted eggplant, chickpeas, tahini and juice of 1 lemon in a food processor. Process until smooth adding a little more peanut oil if the mixture is too dry, season with salt and freshly cracked pepper to taste.
To prepare the pita chips slice them into oddly shaped triangles and arrange in a single layer on a baking tray. Place in a hot oven for 3-5 minutes watching carefully to make sure they do not burn. The chips are ready when they have curled up and are crisp.
To serve the hummus spoon into a serving bowl drizzle with a little olive oil and sprinkle with a little sumac or paprika if desired. Serve with the pita chips straight from the oven.
A nice healthy vegetarian recipe perfect for snacking or entertaining!!
