Eggplant hummus

Eggplant hummus
Total time 20 min


  • Garlic clove
  • Olive oil
  • Carrot
  • Small eggplant
  • Cumin


  1. Cut the eggplant into 2 halves, and on each half make diagonal cuts on the flesh in both directions.
  2. Cook the eggplants (steamed, baked or grilled) until the flesh is cooked.
  3. Remove, with the help of a spoon, the flesh and add it to a bowl of a mixer.
  4. Beat together with the lemon juice, olive oil, garlic half, cumin powder, and salt until it is creamy.
  5. Serve in a bowl with paprika and a dash of olive oil on top.
  6. Side with carrot sticks.