aubergine

wash some aubergine and score the skin .
Bake till cooked in the oven.
peel the skin off the aubergine
once fully cooled , put into a food processr and puree (it or rub it through a sieve ).
Mix the pureed aubergine wih some creme frache , add some pureed garlic a little lem juice salt and pepper and put iinto a dish .
put in the fridge to firm up a little and then scatter the top with a little paprika

sorry there are no quantities I just work to taste !

I have a friend who swears by Nigella's red pepper hummus - http://www.foodnetwork.com/recipes/nige … index.html - she' made it for a few parties and it's very good indeed.

Nigella also has a recipe for peanut butter hummus that I'd love to try some day but haven't got around to it - http://www.nigella.com/recipes/view/pea … ter-hummus - looks great. I looove peanut butter.

I do feel disloyal posting these links, though. Sorry, Jamie!

Last edited by hippytea (Wed 21 Nov 12 8:15pm)

Goacomole is delicious, Houmous is extra delicious I serve them with sliced fresh vegetables: celery, carrots, cucumber, broccoli florets and cauliflower. A little dish with cayenne pepper for extra dipping.

Goacomole
In a medium bowl, mash 3 avocados, lime juice, and a little salt. Mix in onion, parsley and garlic. Stir in cayenne pepper. Refrigerate 1 hour for before serving.

Houmous
2 cloves garlic, peeled and crushed
2 tablespoons olive oil
1 tin chickpeas, drained, but reserve the liquid.
1 tablespoon sesame seeds, i dont always add them.
salt and freshly ground black pepper to taste

Cook and stir the garlic in olive oil 3 minutes, until tender.
Place chickpeas in a blender with 1 teaspoon liquid. Mix until smooth then mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency. Chill in the fridge until serving.