At weekends throughout the month of January, we will be sharing recipes to accompany the #HealthyShelfie. Do you have a #HealthyShelfie to share? Get everyone talking about cancer prevention by sharing on Twitter, Instagram, Pinterest or Facebook.
Hummus with Aubergine Stew
Ingredients
Hummus
400g Dried Chickpeas
1 cup Tahini
Juice of 2 Lemons
6 Garlic Cloves
Salt, to taste
Cold Water
Aubergine Stew
16 Fresh Tomatoes
2 Aubergines
3 Red Chilli
6 Garlic Cloves
4 tsp Ground Cumin
6 tbsp Cider Vinegar
6 tbsp Olive Oil
To Garnish
Handful of Fresh Parsley
Dried Mint
Paprika
Method
Hummus
Put the chickpeas in a pot and cover with twice the volume of cold water and leave soaking overnight.
Bring the pot to a boil and simmer until very soft.
Leave the chickpeas to cool in the water, if possible, then drain.
Combine garlic, lemon, salt and Tahini and blitz with a hand blender. Gradually add the chickpeas and cold water until you get a very smooth consistency.
Scoop into a dish and make a well in the middle, ready for the stew.
Stew
Grill or fry aubergine in olive oil until golden brown.
Gently fry chilli and garlic in olive oil for 10 minutes.
Add tomatoes, ground cumin, vinegar and salt and leave to simmer.
Leave to simmer for around 30 minutes, add water if necessary.
Add aubergine and cook for another 10 minutes
To Finish
Add aubergine stew to the well in the centre of the hummus, garnish with chopped parsley, dried mint and paprika.
