Smoky Eggplant Hummus

I'm always stuck with random vegies and leftover bits and pieces in the fridge. In winter these usually become soup but as the weather warms up they are more often becoming dip. So what happens when you find 3/4 eggplant and a cup of chickpeas in the fridge? You turn it into eggplant hummus of course!

Smoky Eggplant Hummus

1 small eggplant

1 clove garlic

1 tbsp olive oil

1 cup chickpeas (cooked or tinned)

1 tbsp tahini

2 tsp cumin

2 tsp pomegranate molasses

salt and pepper to taste

sumac to sprinkle on top

Cook your eggplant over a naked flame or in a barbecue until the skin is black and the inside is soft and squidgy. When cooled remove flesh from skin and set aside. Place garlic and olive oil into the Thermomix bowl and chop for 5 seconds on speed 7. Scrape it down off the sides then cook for 2 minutes at 100C. Add remaining ingredients and blend for 20 seconds on speed 5-6. Depending on how runny you like your dip you can add a bit of water to thin it out if desired. Scrape into a bowl and sprinkle with sumac. Enjoy!

Sarah xx