By Jamie Humby | Chef
Published 2 December 2024
5m
45m
4
7
Looking for a delicious and creamy addition to your next party platter (or after school snack stash)? Try this simple, speedy recipe for homemade hummus
If you love snacking on chips and crackers but want to switch to a healthier or more natural option, try our smoky paprika and garlic kale chips.
Discover our slow-cooked lamb served with zesty slaw and yoghurt on freshly charred pita, a perfect winter staple.
Try our chargrilled broccoli salad with paprika chickpea hummus at your next BBQ.
Step 1:
Pre-heat a BBQ on high, then reduce to low.
Step 2:
Cook whole eggplants on the BBQ, turning occasionally, for 45 minutes or until browned all over and tender.
Step 3:
Transfer the eggplants to a plate and cover with foil. Stand them for 10 minutes or until cool enough to handle.
Step 4:
Meanwhile, lay your pitas flat on a lined baking tray, drizzle with half the olive oil and place under a high grill for 6 to 8 minutes or until golden, flipping once. Set aside to cool.
Step 5:
Remove skin from eggplants and place the flesh into a food processor with yoghurt, lemon juice, tahini and garlic. Blend until the ingredients are combined, but still slightly chunky.
Step 6:
Serve in a bowl with pita bread on the side, or store the dip in an airtight jar or container and the pitas in a container or brown paper bag. Top the dip with chopped parsley and the remaining oil.
