Recipe Tip: Hummus with roast aubergine & preserved lemon

Recipe Tip: Hummus with roast aubergine & preserved lemon

Top Recipe for 4 Persons by Severin Corti. All ingredients and tips for getting it right. This recipe is for an Israeli-style hummus à la Severin Corti.



    1. 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.
    2. 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.
    3. 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.