Hummus with roast aubergine & preserved lemon
This recipe is for an Israeli-style hummus à la Severin Corti.
- Serves: 4 persons
Ingredients
- 600g freshly cooked chickpeas or organic tinned chickpeas
- 270g tahini (preferably Lebanese or Israeli)
- juice of 1.5 lemons, plus extra to taste
- 1-2 Handvoll garlic
- salt
- 100ml olive oil
- 100ml ice cold water
- 3aubergines, cut lengthwise into 1cm thick slices
- 2EL maple syrup
- preserved lemon
- 6EL olive oil
- salt
- 4Zweige fresh mint, leaves plucked
- 2red chillis, cut into rings, sautéed in oil
- 1TL ground cumin
- 1TL sweet paprika, olive oil
Instructions
Step 1
For the hummus, put all the ingredients except the water in a blender. Blend for about two minutes until the mixture is smooth. Add the ice-cold water and blend again until a smooth paste forms. Season to taste.Step 2
Preheat the oven to 170°C. Salt the aubergines and brush with olive oil on both sides. Place on a baking tray lined with baking paper and bake for 35 minutes, turning once, until golden brown and soft. Meanwhile, purée the preserved lemon with most of the maple syrup and the olive oil. Add the remaining syrup and/or salt and brush over the aubergine slices.Step 3
Spread the hummus on plates and make a large indentation in the centre with the back of a spoon. Pour a little olive oil into the wells and sprinkle with cumin and paprika. Top with the fried aubergine slices, garnish with mint and chilli rings and serve.