Eggplant Hummus

10 servings

120 minutes

Another good way to lighten hummus is to replace some of the chickpeas with baked eggplant. In addition to being lighter, the dish will also have a beautiful aroma. Olga Morozenko, chef of the restaurant "Krym Moy", shared the recipe with us.

Energy value per serving

• Calories: 119.6
• Proteins: 3.8g
• Fats: 6.1g
• Carbohydrates: 13g

Ingredients

• Eggplants: 350 g
• Chickpeas: 170 g
• Onion: 100 g
• Sesame oil: 50 ml
• Lemon juice: 15 ml
• Sesame seeds: to taste
• Pomegranate seeds: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Place the eggplant and onion in the oven, bake for 40 minutes at 180 degrees.

   Required ingredients:

   • Eggplants: 350 g
   • Onion: 100 g

2. Soak chickpeas in cold salted water and boil for 1.5 hours until the skin starts to come off.

   Required ingredients:

   • Chickpeas: 170 g

3. Blend the chickpeas, add lemon juice, and blend again.

   Required ingredients:

   • Chickpeas: 170 g
   • Lemon juice: 15 ml

4. Add eggplant, onion, salt, and pepper to the blender and blend.

   Required ingredients:

   • Eggplants: 350 g
   • Onion: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Place on a plate, drizzle with sesame oil, sprinkle with sesame seeds and pomegranate seeds, and serve with toasted bread.

   Required ingredients:

   • Sesame oil: 50 ml
   • Sesame seeds:  to taste
   • Pomegranate seeds:  to taste