Experience the rich, smoky flavors of this Roasted Aubergine & Red Pepper Hummus. Creamy and silky smooth, this hummus is packed with depth and perfect for dipping vegetables, pita bread, or spreading on sandwiches. Whether you’re planning a picnic or looking for a flavorful snack, this hummus adds a delicious, savory layer to any meal.
Ingredients
- 1 large aubergine
- 2 red bell peppers
- 1 can 15 oz chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 cloves garlic minced
- 1/4 cup lemon juice about 1 large lemon
- 1/4 cup olive oil plus extra for drizzling
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Roast the Vegetables: Preheat the oven to 425°F (220°C).
- Cut the aubergine in half lengthwise and place it cut-side down on a baking sheet lined with parchment paper.
- Cut the red bell peppers in half, remove the seeds, and place them cut-side down on the same baking sheet.
- Roast the aubergine and red peppers for 30-35 minutes, until the aubergine is soft and the pepper skins are charred.
- Remove from the oven and let cool. Once cooled, scoop out the aubergine flesh and peel the skin off the peppers.
- Prepare the Hummus: In a food processor, combine the roasted aubergine flesh, roasted red peppers, chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, and smoked paprika.
- Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
- Season with salt and black pepper to taste.
- Serve: Transfer the hummus to a serving bowl.
- Drizzle with a little extra olive oil and garnish with chopped fresh parsley.
Notes
Enjoy your Roasted Aubergine and Red Pepper Hummus, a deliciously smoky and creamy spread perfect for any occasion!
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