I love hummus. I could eat it buy the bucket load. However shop bought hummus (even the reduced fat style) is loaded with oil. Always up for a challenge I decided to see if I could make my own entirely FAT FREE but still as delicious. This was the result! It was so yummy piled high on my grilled spicy chicken.
Prep: 10 mins
Cook: 10 mins
1 can chick peas – drained and rinsed
1 clove garlic
Juice of 1 lemon
2 pinches rock salt
1 pinch black pepper
Paprika (optional to serve)
1Preheat your oven to 200’c
2Stab the aubergine 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 aubergine for approx 25-30mins 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.
4Once the aubergine is cool enough for you to touch remove the skin and scrape the middle into the blender.
5Blend 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.
6This 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.