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Houmous with caramelised aubergine, pomegranate and chilli crisp

Name: Houmous with caramelised aubergine, pomegranate and chilli crisp
Prep time: 55 min
Total time: 55 min
Yield: Serves 4-6
Cuisine: Middle Eastern
Ingredients: 3 aubergines, cut into 1cm pieces; 6 tbsp olive oil, plus extra to serve; ½ tsp ground cumin; 1 tsp coriander seeds, roughly crushed; 1 tbsp sea salt flakes; 1 onion, finely sliced into half moons; 3 garlic cloves, finely sliced; 1 tbsp light soy sauce; 3 tbsp pomegranate molasses; 2 tbsp agave syrup; 1 tbsp rice vinegar; 2 tbsp crispy chilli oil (Helen uses Lao Gan Ma), plus extra to drizzle; 1 tsp toasted sesame seeds; 30g coriander, roughly chopped; 2 celery sticks, finely chopped; 1 batch https://www.deliciousmagazine.co.uk/recipes/ultimate-instant-houmous/ultimate instant houmous to serve; Pitta breads to serve (optional); For the dressing; 4 tbsp tahini; Finely grated zest and juice 1 lime; 1 tbsp agave syrup; ½ tsp sea salt flakes

By: Helen Graham

Published: 3 Oct 24
Updated: 17 Oct 24

Houmous with caramelised aubergine, pomegranate and chilli crisp

Houmous isn’t just for veg sticks. Silky homemade houmous forms the base of this delicious vegan dinner from chef Helen Graham, topped with caramelised aubergine, crispy chilli oil and a tahini-lime dressing.

Helen says: “Fry some crumbled firm tofu to top it if you’re after a little extra protein, and I’d serve it alongside a fresh crunchy green salad.”

Helen takes inspiration from the food of the Middle East, Eastern Europe and North Africa. After working at London restaurants such as The Palomar and working with Yotam Ottolenghi, she rose to fame as chef of Middle Eastern vegetarian restaurant Bubala. Follow Helen on Instagram.

Easy
October 2024

Test kitchen approved

Serves 4-6
Hands-on time 55 min

Helen says: “Fry some crumbled firm tofu to top it if you’re after a little extra protein, and I’d serve it alongside a fresh crunchy green salad.”

Nutrition: Per serving (for 6)

Calories: 693kcals
Fat: 55g (9.6g saturated)
Protein: 19g
Carbohydrates: 25g (17g sugars)
Fibre: 11g
Salt: 3.3g

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Ingredients

3 aubergines, cut into 1cm pieces
6 tbsp olive oil, plus extra to serve
½ tsp ground cumin
1 tsp coriander seeds, roughly crushed
1 tbsp sea salt flakes
1 onion, finely sliced into half moons
3 garlic cloves, finely sliced
1 tbsp light soy sauce
3 tbsp pomegranate molasses
2 tbsp agave syrup
1 tbsp rice vinegar
2 tbsp crispy chilli oil (Helen uses Lao Gan Ma), plus extra to drizzle
1 tsp toasted sesame seeds
30g coriander, roughly chopped
2 celery sticks, finely chopped
1 batch ultimate instant houmous to serve
Pitta breads to serve (optional)

For the dressing

4 tbsp tahini
Finely grated zest and juice 1 lime
1 tbsp agave syrup
½ tsp sea salt flakes

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Method

Heat the oven to 220°C/200°C fan/gas 7. Put the aubergines on a baking tray, drizzle with 4 tbsp of the olive oil, then sprinkle over the cumin, coriander and half the salt. Toss to coat, then roast for 40 minutes, turning halfway, until golden and soft.
Meanwhile, pour the remaining oil into a large frying pan set over a medium heat. Add the onion, garlic and remaining salt and cook for 25 minutes, stirring regularly, until completely soft and nicely caramelised. Set aside until the aubergines are ready.
Add the soy, molasses, agave, vinegar and chilli oil to a small bowl and whisk to combine. When the aubergines are ready, tip them into the onion, then stir in the soy mixture. Cook for 2 minutes until the aubergines are sticky and glazed (some will fall apart slightly, but this is fine), then remove from the heat. Stir in the sesame seeds, chopped coriander and celery.

Whisk the tahini, lime zest and juice, agave syrup and sea salt together in a medium bowl with 3 tbsp water for the dressing.
To serve, divide the houmous among bowls or a serving platter, then spoon over the aubergine mixture and drizzle over the tahini dressing. Drizzle with the chilli oil and olive oil to finish.