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  • Catherine Pohl

Healthy Snack: Aubergine Hummus

Hummus has been such a staple since when my boys were very young, and something I bought on almost every trip to the supermarket. In Sweden however, it's not a common component of the chiller cabinet, but fear not - I have realised just how easy it is to make it and this is my perfected recipe (that even the kids eat!) I usually make this in a large batch for retreat guests or so that I can pop half in the freezer (it freezes remarkably well!)

Photo: Christopher Alvarenga on Unsplash (I am always too impatient to take a good photo!)


· 1 aubergine, roasted

· 400g chick peas

· 400g butter beans

· Juice of ½ lemon

· 2 tbsp tahini

· 2 tbsp extra virgin olive oil

· ½ tsp smoked paprika

· ½ tsp coriander

· ½ tsp cumin

· Pinch black pepper

· Generous pinch of salt


Wash the aubergine, slice it in half and score the flesh on the inside. Coat the inside generously with olive oil, then pop it on a baking tray in a pre-heated oven at 180C for about 30 minutes, until soft. Drain the chickpeas and beans and put them into a blender. Scoop the flesh out of the roasted aubergine and add that to the blender along with all the other ingredients. Blend, adding a splash of water if it's too thick. Serve with a sprinkling of seeds and fresh coriander on top.

Please do leave a comment below to let me know what you think!

Keep thriving, Catherine x


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