After my trip to the UK, I became obsessed with Deliciously Ella. She posted this recipe to her instagram account a few days ago; so I decided to make my own. With my kitchen aid food processor, it made it so much easier to make this amazingly delicious spread. Slather it on sandwiches, dip your chips and vegetables
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup roasted aubergines, diced
- 1/2 onion, roasted and diced
- 2 tsp tahini
- 1tsp lemon juice
- salt and pepper to taste
- 1 tsp paprika
- 1 tbsp organic peanut butter
- 1 garlic clove, roasted
- sesame seeds
- celery leaves
- pickled hot aubergines (topper)
Instructions
- On a parchment paper covered baking sheet, bake your aubergine, onion and garlic until browned
- In a food processor, add all the ingredients and blend until smooth
- Top with pickled aubergines, sesames and celery leaves – PERFECT SUMMER APP for all your garden produce
