Eggplant and Chickpea Hummus

Ingredients

• Eggplants 3 pieces
• Chickpea 1 can
• Onion 1 piece
• Lemon 1 piece
• Uchiko Suneli 1 tablespoon
• Ground Dried Garlic 1 tablespoon
• Vegetable Oil 0 fl oz
• Salt to taste
• Herbs 0 oz

Step-by-Step Guide

Step 1

Prepare the ingredients.

Step 2

Cut off the stems of the eggplants and peel them.

Step 3

Slice them into 1 cm thick slices.

Step 4

Then cut into strips and cubes.

Step 5

Finely chop the onion.

Step 6

Place the eggplants in a pan with vegetable oil and add salt.

Step 7

Also add the utsho-suneli.

Step 8

Then add the chopped onion.

Step 9

Mix everything together and leave in the pan until cooked (about 10 minutes).

Step 10

Transfer the contents of the can of chickpeas to a bowl.

Step 11

Add the cooked eggplants with onions to the bowl with chickpeas.

Step 12

Finely chop the herbs.

Step 13

Add the chopped herbs to the chickpea and eggplant mixture.

Step 14

Cut half a lemon and squeeze the juice into the mixture, also add the ground garlic.

Step 15

Mix everything and blend with a blender until smooth.

Step 16

Taste for salt — if it’s not enough, you can add more.

Step 17

Cool and serve.