Directions
1Preheat your oven to 200’c
2Stab the aubergine & sweet potato a few times with a knife or fork to allow the steam to be released (if you don’t do this your aubergine could explode! Pretty messy job cleaning the inside of an oven – trust me)
3Bake for approx 30 mins or until they are completely soft to touch.
4Remove from the oven and allow to cool while you place your chick peas, garlic, lemon, chilli salt & pepper into a food processor or blender.
5Once the aubergine & sweet potato are cool enough for you to touch remove the skin and scrape the middle into the blender.
6Blend 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.
7This 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.
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