- 1 can chick peas - drained and rinsed
- 1 Eggplant
- 1 clove garlic
- Juice of 1 lemon
- 2 pinches rock salt
- 1 pinch black pepper
- Paprika (optional to serve)
Preheat your oven to 200'c
Stab the eggplant a few times with a knife or fork to allow the steam to be released (if you don't do this your eggplant could explode!
Bake eggplant for approx 25-30 mins or until it is completely soft to touch.
Remove from the oven and allow to cool while you place your chick peas, garlic, lemon, salt & pepper into a food processor or blender.
Once the eggplant is cool enough for you to touch remove the skin and scrape the middle into the blender.
Blend together until you reach your desired consistency. I like my hummus quite smooth so I add a little extra water and blend for around 1 minute. For a chunky hummus do not add water and blend for around 30 seconds.
This hummus is actually pretty tasty warm but to allow the flavours to develop leave it to chill in the fridge for a couple of hours.