Broad bean and almond hummus and smoked aubergine d

Name: Broad bean and almond hummus and smoked aubergine dip recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g (10.6oz) almonds; 400 g (14.1oz) broad beans, peeled; 1 clove garlic, pureed; 0.5 lemon, juice only; 1 tbsp fresh mint, chopped; 70 ml (2.5fl oz) olive oil; 1 pinch salt and white pepper; 2 medium aubergines; 60 ml (2.1fl oz) tahini; 60 ml (2.1fl 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; 100 g (3.5oz) creme fraiche

Servings: persons

300 g (10.6oz) almonds
400 g (14.1oz) broad beans, peeled
1 clove garlic, pureed
0.5 lemon, juice only
1 tbsp fresh mint, chopped
70 ml (2.5fl oz) olive oil
1 pinch salt and white pepper
2 medium aubergines
60 ml (2.1fl oz) tahini
60 ml (2.1fl 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
100 g (3.5oz) creme fraiche

1
For the almond butter, in an oven at 180C, roast 300g of whole almonds for 10mins, allow to cool then in a food processor blitz for around 10mins, stopping occasionally to scrape the sides, until a creamy consistency is achieved.
2
Scoop into a container reserving around 2tbsp in the processor.
3
The extra butter can be kept in an airtight container for up to 3 weeks.
4
Add all the remaining ingredients into the processor with the 2tbsp almond butter and blitz till smooth.
5
More olive oil can be added if too thick.
6
Season to taste.
7
For the aubergine dip, char the aubergines over a flame on the hob, and then roast the aubergines in an oven for 45-50 minutes at 170 degrees centigrade.
8
Allow them to cool for about 10- 15 minutes in a ziplock bag.
9
Remove the skin and transfer the flesh into a blender.
10
Blitz with the creme fraiche, tahini, garlic, lemon juice, olive oil, parsley and cumin until smooth.
11
Season with the salt and black pepper, then transfer to your serving dish.
12
Chill the dip in the fridge- it tastes just as good if not better the next day.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 300 g (10.6oz) almonds, 400 g (14.1oz) broad beans, peeled, 1 clove garlic, pureed, 0.5 lemon, juice only, and more.

Yes, Broad bean and almond hummus and smoked aubergine dip recipe falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Broad bean and almond hummus and smoked aubergine dip recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions