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Hummus with aubergine crisps

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. To make the hummus, crush the garlic and the sesame seeds together in a pestle and mortar until they form a paste.

  2. Place the paste in a small food processor and add the chickpeas, olive oil, seasoning and lemon juice. Pulse and add just enough water to make a smooth paste.

  3. Spoon the chickpea mixture into a serving bowl, drizzle with olive oil and a sprinkle a pinch of cayenne over the top.

  4. To make the aubergine crisps, pour the vegetable oil and olive oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  5. Add the aubergine slices to the hot oil and fry gently for eight minutes, or until crisp and golden-brown. Carefully remove with a slotted spoon and drain on kitchen paper.

  6. To serve, scatter the aubergine crisps with sea salt and place around the bowl of hummus.

Ingredients

For the hummus

  • 1 garlic clove, crushed
  • 1 tbsp sesame seeds
  • 200g/7oz can chickpeas, rinsed and drained
  • 2-3 tbsp olive oil
  • salt and freshly ground black pepper
  • ½ lemon, juice only
  • 1 tbsp water (approximately)
  • olive oil, to serve
  • pinch cayenne pepper, to garnish

For the aubergine crisps

  • 150ml/¼ pt vegetable oil
  • 150ml/¼ pt olive oil
  • ½ aubergine, very thinly sliced
  • sea salt

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