LOADED LEBANESE STYLE HUMMUS

Creamy, silky smooth turmeric spiked hummus topped with tender cubes of roasted aubergine mixed with fragrant fresh mint & coriander, a sprinkle of crispy chickpeas and sweet jewels of pomegranate. Vegan & gluten-free.

Course Appetizer, Lunch, Main Course, Side Dish

Cuisine Lebanese, Middle Eastern

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 servings

INGREDIENTS

4 aubergines chopped into 1" cubes

2 tbsp extra virgin olive oil

2 tbsp za’atar

15 g (1/2 bunch) mint leaves only

15 g (1/2 bunch) coriander stalks & all

2 tbsp pomegranate seeds

FOR THE HUMMUS

1 400g can chickpeas drained & rinsed

1 large clove garlic peeled

1 heaped tbsp tahini

1.5 tsp cumin

1 tsp turmeric

juice of ½ a lemon

2-3 tbsp extra virgin olive oil

sea salt & freshly ground black pepper

FOR THE SPICY CHICKPEAS

1/2 tsp cumin

1 tsp turmeric

½ tsp chilli powder

2 tbsp extra virgin olive oil

1 400g can chickpeas drained & rinsed

INSTRUCTIONS

1. Preheat the oven to 180°c fan assisted/200°c/390°f.

2. Place the cubed aubergine into a large bowl and add the olive oil, za’atar and a big pinch of salt and pepper. Mix everything together, then pour the aubergine out between two baking trays. Roast in the oven for 40-45 minutes, or until tender all the way through.

3. Meanwhile, make the hummus. Add all the ingredients into a food processor along with 1 tsp of sea salt, a big pinch of black pepper and a small dash of water. Blend until smooth, adding a little more olive oil if needed. Taste and adjust the seasoning.

4. To make the spicy chickpeas, mix together the cumin, turmeric and chilli powder with a few pinches of salt in a small bowl. Heat a frying pan over a high heat and add the olive oil. Once hot, pour the chickpeas into the pan and stir frequently for 4-5 minutes, or until they are golden and crispy. Remove the pan from the heat and immediately stir in the spice mix to coat all the chickpeas.

5. Once the aubergine has roasted, tip all the chunks back into a large bowl. Finely chop both the mint and parsley, then add it into the aubergine along with a little drizzle of extra virgin olive oil. Mix well to combine.

6. To serve, spread the hummus out over a platter or between plates, add the aubergine on top, then sprinkle with the spicy chickpeas and pomegranate seeds.