Easy

Lentil and roasted aubergine hummus

Name: Lentil and roasted aubergine hummus
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 175 g Dried lentils (dried, rinsed); 600 g Aubergine (2 medium, stalks removed); 6 g Garlic (2 peeled cloves); 25 g Hazelnuts (shelled); 15 g Lemon juice (freshly squeezed); 20 g Tahini (sesame paste); 1 g Cumin (ground); 10 g Sesame (seeds); 2 g Sweet paprika (to finish); 80 g Breadsticks (to serve); 35 g Extra virgin olive oil (20 g roasting; 15 g finishing); 900 g Water (for cooking the lentils); 4 g Parsley (chopped); 3 g Salt (1 g lentils; 2 g dip)

A sharing dip of lentils and roasted aubergine with tahini, hazelnuts and a touch of lemon.

20 minprep

50 mincooking

4servings

1.756 kcalwhole recipe

439 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegan Starter 1 to 2 hours Home-style

Lactose-free and 6 more Indicative dietary requirements

View full classification 27 tags

Diet

Vegan

Dietary requirements

Lactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

BoilingBakingToasting

Appliances

CasseroleOvenBlenderFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

For sharing

Nutrition

High in proteinHigh in fibreHigh in ironHigh in calcium

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Dried lentils dried, rinsed 175 g
Aubergine 2 medium, stalks removed 600 g
Garlic 2 peeled cloves 6 g
Hazelnuts shelled 25 g
Lemon juice freshly squeezed 15 g
Tahini sesame paste 20 g
Cumin ground 1 g
Sesame seeds 10 g
Sweet paprika to finish 2 g
Breadsticks to serve 80 g
Extra virgin olive oil 20 g roasting; 15 g finishing 35 g
Water for cooking the lentils 900 g
Parsley chopped 4 g
Salt 1 g lentils; 2 g dip 3 g

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Preparation

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Let’s get cooking

Method

Put the lentils in a saucepan with the water and 1 g salt. Bring to the boil and simmer for 30–40 minutes until very tender. Drain, reserving 100 g broth.
Meanwhile, heat the oven to 200°C. Halve the aubergines lengthways, score the flesh without cutting through the skin and brush with 20 g oil. Roast for 35–45 minutes until the flesh is completely soft. Cool slightly and remove the skin, keeping all the flesh.
Blend the lentils with the aubergine flesh, garlic, lemon juice, tahini, cumin and remaining 2 g salt. Add the reserved broth gradually to make a thick, smooth dip; you may not need it all.
Toast the hazelnuts and sesame seeds in a dry frying pan for 2–3 minutes, then chop the hazelnuts. Spread the dip on a platter, drizzle with the remaining 15 g oil and finish with paprika, nuts, sesame and parsley. Serve with the breadsticks.

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