Roasted Aubergine & Black Garlic Hummus

Yummy, healthy, gluten free and vegan – amazing hummus recipe, which can be easily adapted in many dishes and salad dressings.

Roasted aubergines

500g (2 small or 1 large) raw aubergines (eggplant), quartered
4 tablespoons olive oil

Hummus

1 can (400g or 14oz) chickpeas, drained
1 raw garlic clove, minced
15 Balsajo Black Garlic cloves, smashed (30g paste)
4 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons tahini paste
1 teaspoon salt (or to taste)
1 teaspoon dry red paprika powder
1 teaspoon dry cumin powder
1 teaspoon white pepper

Optional

1 tablespoon fresh cilantro or coriander leaves, minced or finely chopped
Drizzle of olive oil and lemon juice to serve

Preheat conventional oven to 200C/392F.
Coat quartered aubergines in olive oil and arrange them on a baking tray in a single layer.
Roast for 30 min and then allow to cool down before adding them to a food processor.
Place all remaining hummus ingredients in a powerful food processor and process to desired consistency.

Aubergine and Black Garlic Hummus was designed to remain quite thick, but if you prefer it a bit looser add some olive oil.

This recipe was created for us by Justyna of Garlic Matters.