Hummus with roast aubergine & preserved lemon

This recipe is for an Israeli-style hummus à la Severin Corti.

Ingredients

• 600 g freshly cooked chickpeas or organic tinned chickpeas
• 270 g tahini (preferably Lebanese or Israeli)
• juice of 1.5 lemons, plus extra to taste
• 1 -2 Handvoll garlic
• salt
• 100 ml olive oil
• 100 ml ice cold water
• 3 aubergines, cut lengthwise into 1cm thick slices
• 2 EL maple syrup
• preserved lemon
• 6 EL olive oil
• salt
• 4 Zweige fresh mint, leaves plucked
• 2 red chillis, cut into rings, sautéed in oil
• 1 TL ground cumin
• 1 TL sweet paprika, olive oil

Steps

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.
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.
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.