Broad bean and almond hummus and smoked aubergine dip recipe

Ingredients

For the almond hummus

• 300 g almonds
• 400 g broad beans, peeled
• 1 clove garlic, puréed
• 0.5 lemon, juice only
• 1 tbsp fresh mint, chopped
• 70 ml olive oil
• 1 pinch salt and white pepper

• 10.6 oz almonds
• 14.1 oz broad beans, peeled
• 1 clove garlic, puréed
• 0.5 lemon, juice only
• 1 tbsp fresh mint, chopped
• 2.5 fl oz olive oil
• 1 pinch salt and white pepper

• 10.6 oz almonds
• 14.1 oz broad beans, peeled
• 1 clove garlic, puréed
• 0.5 lemon, juice only
• 1 tbsp fresh mint, chopped
• 0.3 cup olive oil
• 1 pinch salt and white pepper

For the aubergine dip

• 2 medium aubergines
• 60 ml tahini
• 60 ml lemon juice
• 2 garlic cloves, finely minced
• 0.25 tsp ground cumin
• 0.5 tsp salt
• 2 tbsp fresh parsley leaves, chopped
• 1 tbsp olive oil, optional
• 100 g crème fraiche

• 2 medium aubergines
• 2.1 fl oz tahini
• 2.1 fl oz lemon juice
• 2 garlic cloves, finely minced
• 0.25 tsp ground cumin
• 0.5 tsp salt
• 2 tbsp fresh parsley leaves, chopped
• 1 tbsp olive oil, optional
• 3.5 oz crème fraiche

• 2 medium aubergines
• 0.3 cup tahini
• 0.3 cup lemon juice
• 2 garlic cloves, finely minced
• 0.25 tsp ground cumin
• 0.5 tsp salt
• 2 tbsp fresh parsley leaves, chopped
• 1 tbsp olive oil, optional
• 3.5 oz crème fraiche

Details

• Cuisine: Middle Eastern
• Recipe Type: Accompaniment
• Difficulty: Easy
• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Serves: 8