I love to have a nice spread to go on my homemade crackers. I like to snack a little in the late afternoon, and I fine, this is perfect.
Roasted Egg Plant Hummus Recipe
1 eggplant (aubergine)
1 - 2 lemons - juiced - use one first and add more if it needs it
2 cloves garlic - smashed and chopped
400 gr cooked chic peas - best bought dried, soak overnight, simmer in a large pot in fresh water for 50 minutes or until tender. Drain. Freeze into bags for future recipes.
Olive oil - this is used for thinning down your hummus. I have also used a natural Flax seed oil infused with lemon and not used the fresh lemons (delicious)
Method
Oven 200 c
1 - Prick the eggplant with a fork and place on a greased tray.
2 - Put in the oven and cook for about 40 minutes or until it starts to collapse. Remove, cool and scoop out the inside.
3 - Place all the ingredients except the oil into a blender and blend until smooth. If it is too thick, add some olive oil. Taste and season with Himalayan salt
Roasted egg plant
Scoop out the flesh.
Place your chickpea's in a blender
with your egg plant
Blend, adding oil until the right consistence - taste and season.
Enjoy on homemade crackers.
A new addition to our family, my daughters kitten, hanging out in our apple tree.
For a small tree, we have picked a lot of apples.
First Apple Cider Vinegar ready, a few more jars brewing.