- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- 750
Ingredients
- 1
- eggplant
- 2
- garlic
- clove(s)
- 540
- chickpeas
- ml
- 45
- lemon juice
- ml
- 30
- olive oil
- ml
- 5
- cumin
- ml
- To taste,
- salt and pepper
- 1
- Italian tomato(es)
- 80
- feta cheese
- ml
- 60
- basil
- ml
- 60
- Kalamata olives
- ml
- 15
- olive oil
- ml
- To taste,
- salt and pepper
Directions
- Step 1
- Preheat oven to 190°C (375°F).
- Step 2
- Use a knife to score the eggplant flesh in a crosshatch pattern and then insert garlic cloves. Transfer eggplant onto a parchment paper-lined baking tray, cut side down. Bake for about 40 minutes or until flesh lifts away easily with a fork.
- Step 3
- Use a spoon to remove the skin, transfer flesh into a food processor, and add garlic cloves Purée until smooth.
- Step 4
- Add chickpeas, lemon juice, olive oil, and cumin. Purée and season to taste. Empty into a service dish.
- Step 5
- Combine topping ingredients in a small bowl and then spoon over hummus. Serve with pita chips or crackers.
