Traditionally, aubergines would have been cooked in the dying embers of an open fire or barbecue for the most wonderful smoky flavour. If you have a gas hob then you can cook the whole aubergine directly on a low flame, but grilling makes for a much easier and just as tasty alternative.
SERVES 4–6
- 100g dried chickpeas, soaked in cold water overnight
- 1 litre water, plus 2–6 tbsp extra
- Quarter tsp bicarbonate of soda
- 350g aubergine
- 1.5 tsp harissa paste
- 3 tbsp olive oil
- 1 garlic clove, sliced
- 1 tbsp tahini
- Salt and cayenne pepper
TO FINISH
- 2 tsp pine nuts, lightly toasted
- Few pomegranate seeds
- Drain the soaked chickpeas into a colander then tip into a pan. Pour in the water then stir in the bicarbonate of soda. Slowly bring to the boil, skim off any scum with a spoon then half cover with a lid and simmer for 45–75 mins or until the chickpeas are soft.
- Meanwhile prick either end of the aubergine two or three times with a fork then cook on a piece of foil on the base of the grill or broiling pan under a preheated grill, for about 15 mins, turning until the skin is blackened and charred and the centre is soft. Set aside to cool.
- Drain the cooked chickpeas into a colander, cover with a dish towel and leave to cool for 30 mins.
- Cut the aubergine in half lengthways then peel off the charred skin. Add the soft flesh to the bowl of a food processor. Tip in the chickpeas then add 1 tsp harissa and 2 tbsp oil, the garlic, tahini, 2 tbsp fresh water and salt and cayenne pepper. Blitz together until smooth.
- Taste and adjust the seasoning and add more fresh water if needed. Blitz again until very smooth. Spoon into a bowl and swirl the top with the back of a spoon.
- Mix the remaining harissa into the remaining oil, drizzle over the top and sprinkle with the toasted pine nuts and pomegranate seeds. Serve with red pepper, red onion and warm flatbread dippers.
The Hummus Cookbook by Sara Lewis, published by Lorenz Books