I like eggplants now, can ya tell? And my love for hummus knows no bounds. So imagine mixing the two together??
Insanely easy, and a really good variation to bread with hummus this roasted eggplant topped with garlicky hummus, pomegranate jewels, coriander, and sumac is the perfect side dish or snack for any meal!
- 1 large eggplant cut down the middle
- olive oil
- 1 can of chickpeas
- 3 tablespoons of tahini sauce
- 1 lemon
- 1 clove of garlic
- 1 teaspoon of cumin
- sea salt
How to make it:
Drizzle some olive oil on the eggplant halves along with some sea salt and stick into the oven till it’s nice and soft when pricked with a fork
In the meantime, make the hummus by sticking all the ingredients aside from the eggplants into a food processor and blitzing till it has the consistency you like.
Once the eggplants are no longer disks of molten lava, spread the hummus on the roasted eggplant and garnish with some pomegranate jewels.
Voila! You’re done! Looks beautiful, tastes amazing and it’s a good way to get some extra veggies into your diet!
Give the recipe a try and follow me on Instagram: @straightupbananas