Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
20 min
Total Time
40 min
Serves
750

Ingredients

1
eggplant
2 clove(s)
garlic
540 ml
chickpeas
45 ml
lemon juice
30 ml
olive oil
5 ml
cumin
To taste,
salt and pepper
1
Italian tomato(es)
80 ml
feta cheese
60 ml
basil
60 ml
Kalamata olives
15 ml
olive oil
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.
Share

Nutritional facts