Total Time: +/-
2 medium aubergines
1 x (400 g tin) chickpeas, drained
3 Tbs (45 ml) tahini
1 clove garlic, chopped
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
Juice and zest of 1 lemon
100 g feta cheese, crumbled
3 Tbs (45 ml) chopped mint
¼ c (60 ml) chopped coriander
¼ c (60 ml) chopped parsley
+- 60 ml extra virgin olive oil
Freshly ground salt and pepper to taste
1 – 2 packets ZZ2 Bacio vine Tomatoes
1 – 2 cloves garlic, crushed
Olive oil for drizzling
Grilled mini pita breads
Preheat the oven to 200°C.
Place aubergines on a greased baking tray and prick a few holes in them using a fork. Drizzle with olive oil and season with salt and pepper. Roast for 1 hour or until tender. Allow to cool for 15 minutes.
In the same 200°C oven, place the bacio tomatoes on a large baking tray. Season with garlic, salt and pepper. Drizzle with oil and roast for +- 25 minutes or until blistered. Set aside.
Cut aubergines open and scoop out the flesh, place in a sieve to strain out excess liquid. Cool for another 5 minutes.
Place flesh in a food processor together with chickpeas, tahini, garlic, spices, lemon, feta and herbs and blend until you have a chunky hummus mixture. Slowly add olive oil until the hummus reaches the consistency you prefer. Season with salt and pepper.
Serve this tasty hummus with roasted tomatoes, olives and grilled pita breads.
Feel free to add more to your mezze platter such as marinated artichokes, charcuterie, cheese etc.