Houmous with Caramelised Aubergine, Pomegranate and Chilli Crisp
Creamy houmous swirled with jammy caramelised aubergine, spicy chilli crisp, and tart pomegranate seeds. A bold, flavor-packed twist on classic Middle Eastern dip.
Ingredients
Scale
- 1 can (400g) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1 garlic clove, minced
- Juice of 1 lemon
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 medium aubergine (eggplant), diced
- 1 small red onion, finely chopped
- 1 tablespoon soy sauce
- 2 teaspoons chilli crisp (or more to taste)
- 1/4 cup pomegranate seeds
- 2 tablespoons fresh parsley, chopped
Instructions
- In a food processor, blend chickpeas, tahini, garlic, lemon juice, cumin, salt, and 2 tablespoons olive oil. Add cold water as needed (1–3 tablespoons) to make smooth.
- Heat remaining 1 tablespoon olive oil in a skillet over medium-low heat.
- Add aubergine and red onion. Cook, stirring often, for 15–20 minutes until very soft and caramelised.
- Stir in soy sauce and half the parsley. Remove from heat and mix in chilli crisp.
- Spoon houmous onto a plate and use a spoon to swirl it.
- Top with aubergine mixture, drizzle with extra chilli oil if desired, and sprinkle with pomegranate seeds and remaining parsley.
- Serve with warm flatbread, pita chips, or fresh veggies.
Notes
- Use ice-cold water for ultra-creamy houmous texture.
- Roast aubergine instead of pan-cooking if preferred.
- Add toppings just before serving for best freshness and color.
- Store components separately if making ahead.