Hummus of chickpeas with roasted chili aberine and mint

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30min.

•

Easy

Enjoy creamy hummus with roasted chili aberine and mint. A simple and healthy recipe for a tasteful dip.

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Ingredients

What do you need?

Quantity: 4P

150 g dried chickpeas
1 Laurier leaf
Thyme
1 tsp bicarbonate powder
1 tsp of salt

1 clove of garlic
Juice of 1 lemon
1 tsp of salt
5-6 Crushed ice cubes
3 tbsp soft olive oil (eg Arbequina)

1 aubergine
1 tsp chili powder
1 tsp of salt
3 tbsp olive oil

10 leaves mint
1 pack of rosemary crackers or crackers of your choice

150 g dried chickpeas
1 Laurier leaf
Thyme
1 tsp bicarbonate powder
1 tsp of salt

1 clove of garlic
Juice of 1 lemon
1 tsp of salt
5-6 Crushed ice cubes
3 tbsp soft olive oil (eg Arbequina)

1 aubergine
1 tsp chili powder
1 tsp of salt
3 tbsp olive oil

10 leaves mint
1 pack of rosemary crackers or crackers of your choice

Preparation method

How do you make this?

Put the chickpeas in plenty of water a day in advance.

Drain them the next day. Cook them, in a large pot of fresh water, with garlic, bay leaf, thyme and bicarbonate powder until they are soft (about 25 minutes), remove the garlic and bay leaf, drain well.

Grate the garlic, add salt and lemon juice, mix well.

Put the chickpeas in a kitchen robot and let it mix well. Add the lemon mixture, the crushed ice cubes and 3 tbsp olive oil, mix into a creamy texture.

Taste, add and transfer if necessary in a small bowl.

Cut the eggplant into slices, sprinkle with salt, chili powder and olive oil, roast for 12-15 minutes at 190 ° C, let cool and place in the middle of the hummus.

Roll the mint leaves and chop, sprinkle over the hummus.

Serve with crackers of your choice.

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