Hummus with harissa aubergines

Name: Hummus with harissa aubergines
Prep time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 300 g flatbreads; 1 tbsp pine nuts; 2 tbsp tahini (sesame paste); 1 tin beluga lentils (beluga); 300 g aubergines; 250 g cherry tomatoes; 1 red onions; 2 garlic cloves; 1 tsp ginger; 4 tbsp olive oil; 1 tbsp tomato puree; 1 tin chopped tomatoes; 1 tin chickpeas; some caper berries; 1 ¾ tsp salt; a little pepper; ½ tsp ground cumin; 1 tsp ground coriander seeds; ½ tbsp harissa; 1 ½ tbsp lemon juice; 1 pinch cumin

Vegan Aperitif fingerfood guests

Total: 1 hr 15 min. | Active: 45 min.

vegan, lactose-free

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Whether you're planning to have it as a starter, part of a mezze platter or a fuss-free dinner, this "loaded hummus" is sure to delight everyone at the table. It combines creamy hummus with the bold flavours of a hearty aubergine stew, tomatoes and lentils. Two dishes that come together to form an irresistible combination – perfect for dipping, sharing and enjoying!

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 portions

Aubergines
300 g	aubergines, cut into approx. 1 cm slices
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

To roast
250 g	cherry tomatoes

Return to the oven
¼ tsp	salt
a little	pepper

Sauce
2 tbsp	olive oil
1	red onion, cut into strips
1	garlic clove, finely chopped
1 tsp	ginger, finely grated
½ tsp	ground cumin
1 tsp	ground coriander seeds
½ tbsp	harissa
1 tbsp	tomato puree
1 tin	chopped tomatoes (approx. 230 g)
2 tbsp	water
1 tin	black lentil (beluga) (approx. 210 g), rinsed and drained
½ tsp	salt

Hummus
1 tin	chickpeas (approx. 435 g), rinsed, drained
2 tbsp	tahini (sesame paste)
1 ½ tbsp	lemon juice
1	garlic clove
2 tbsp	water, chilled
1 pinch	cumin
¾ tsp	salt
a little	pepper

To serve
1 tbsp	pine nuts, roasted
some	caper berries
300 g	flatbreads

How it's done

Aubergines

Brush the aubergines with the oil, season, place on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Top with the tomatoes.

Return to the oven

Approx. 10 mins. Remove, season.

Sauce

Heat the oil in a pan. Sauté the onion for approx. 3 mins. Add the garlic along with all the other ingredients up to and including the tomato puree, cook for approx. 2 mins. Add the tomatoes and water, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Add the lentils, roasted aubergines and tomatoes, mix, simmer for approx. 5 mins. Remove the pan from the heat, allow to cool slightly.

Hummus

Puree the chickpeas along with all the other ingredients up to and including the pepper for approx. 5 mins. until very smooth.

To serve

Spread the hummus on a platter, serve the vegetables on top. Sprinkle with the pine nuts and caper berries, serve with the flatbread.

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