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Home-made hummus is the best, and we think you'll love this delicious aubergine and black garlic recipe. It is easy to make, and is great accompaniment to salads, pitta bread, and dips.

  • 40 mins, plus cooling time
  • Easy
  • 4 Servings
Light Bites Gluten-free Milk-free Mustard-free Celery-free Alcohol-free Vegan Vegetarian Gluten Free
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Ingredients

  • 1 Aubergine
  • 1 tbsp Black Garlic Ketchup Buy
  • 1 tbsp Mayonnaise
  • 1 tbsp Tahini paste
  • 2 Garlic cloves, crushed
  • 2 Eggs, hard boiled
  • Salt
  • Pepper
  • Juice of half a lemon

Method

  1. Preheat your oven to 180°C/350°F/Gas 4
  2. Prick the Aubergine and cook in the oven for around 30-40 minutes. Leave to cool the scoop out the middle and discard the skin.
  3. Place all the ingredients in a food blender along with the scooped out cooled Aubergine. Blitz to combine all the flavours, but not too long so that it doesn’t go too smooth, you want a bit of texture.
  4. Check the seasoning. You can add some chilli flakes as well if you like the added heat, although the raw garlic will provide a punch.
  5. Serve with Pitta Bread as a dip or with carrot, celery and cucumber sticks.
Method Ingredients

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