Here’s a special occasion recipe perfect for brunch or as part of a vegetarian feast or a main meal. Baked pumpkin is delicious on its own, as is the eggplant hummus, but even greater when the two meet! Figs are one of the sexiest fruits on the planet. These plump, sweet and luscious beauties come from one variety of the Fichus tree, which probably originated in Asia Minor, and is one of the oldest, edible plants. Figs are a natural laxative and their tiny seeds assist the colon in elimination.
PrintPumpkin, eggplant hummus, baby pickled figs
- Total Time55 minutes
- YieldApproximately 3 cups (serves 8 as a dip or accompaniment) 1x
- DietVegetarian
Here’s a special occasion brunch recipe perfect for Mother’s Day or as part of a vegetarian feast or a main meal. Baked pumpkin is delicious on its own, as is the eggplant hummus but even greater when the two meet!
Ingredients
1/2 small-medium pumpkin, cut into 4 wedges, skin on
1 Tbs macadamia oil
Pinch or 2 of salt
1 tsp smoked paprika
6 baby pickled figs, halved, *use sliced dried figs if preferred
1 Tbs syrup from fig pickled figs, *use maple syrup if preferred
2 Tbs crème fraiche, marscapone, fetta, cashew cheese or sheep’s yoghurt of your choice
Micro herbs – coriander, red radish leaves, to serve
1 tsp pink peppercorns, crushed between your fingers
Eggplant hummus (recipe card also below)
2 medium eggplants, wiped over
3 cloves garlic, peeled
1 x 400g tin cooked chickpeas, drained
2 Tbs white tahini
1 lemon, juice only
1/4 cup herbs – coriander, mint and/or parsley
2 Tbs olive oil
1 tsp smoked salt
1 tsp smoked paprika
Cayenne pepper *optional
Instructions
- Preheat the oven to 180C. Rub pumpkin wedges with macadamia oil, salt and smoked paprika. Prick eggplant with a fork a few times to let out steam while baking.
- Place the pumpkin and eggplants on a baking tray. Bake for about 30 minutes until pumpkin tender. Remove pumpkin from oven, set aside.
- Add garlic cloves to baking tray and continue baking eggplant for a further 10-15 mins or until the eggplant is tender. You can slice in half to check or press gently with your fingers being careful not to burn them!
- Remove eggplants and garlic from oven. Allow to cool then remove the stalk and roughly chop. In a food processor, add eggplant, garlic, drained chickpeas, tahini lemon juice, herbs, olive oil, smoked salt and smoked paprika. Blitz until crumbly but not pureed. Add more smoked salt, smoked paprika and a pinch of cayenne pepper – if you like.
- To serve Spread a bed of eggplant hummus on serving plates. Place pumpkin wedge skin side down on top of eggplant hummus. Add halved pickled figs, fig syrup, crème fraiche and micro herbs. Finish with pink peppercorns, crushed between your fingers.
Notes
For the richest smoky flavour, roast the eggplants until the skins are wrinkled and slightly charred. This develops a deeper, sweeter flavour.
If you prefer a silkier hummus, peel the chickpeas before blending. For a more rustic dip, leave them as they are.
Fresh herbs can be varied depending on the season. Coriander creates a Middle Eastern flavour, while parsley and mint provide a fresher finish.
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavour.
This hummus is delicious with fresh vegetables, gluten-free crackers, toasted sourdough, or as a spread in wraps, sandwiches and burgers.
Leftovers also make an excellent accompaniment to grilled fish, roasted vegetables or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dip
- Method: Puree
- Cuisine: Australian
Smoky eggplant hummus
- Total Time55 minutes
- YieldApproximately 3 cups (serves 8 as a dip or accompaniment) 1x
- DietVegan
This smoky eggplant hummus is rich, creamy and packed with Mediterranean flavours. Roasted eggplant, chickpeas, tahini, fresh herbs and smoked paprika combine to create a nourishing dip that’s perfect for entertaining, healthy snacks or spreading on wraps and sandwiches.
Serve with crunchy vegetables, warm flatbread or your favourite crackers for an easy, crowd-pleasing appetiser.
Ingredients
2 medium eggplants, wiped over
3 cloves garlic, peeled
1 x 400g tin cooked chickpeas, drained
2 Tbs white tahini
1 lemon, juice only
¼ cup herbs – coriander, mint and/or parsley
2 Tbs olive oil
1 tsp smoked salt
1 tsp smoked paprika
Cayenne pepper *optional
Instructions
- Preheat the oven to 180°C.
- Prick the eggplants several times with a fork to allow steam to escape during roasting. Place the eggplants and whole garlic cloves on a baking tray.
- Roast for 40–45 minutes, or until the eggplants are completely soft and collapsed. The garlic should be tender and lightly caramelised. Remove from the oven and allow to cool slightly.
- Peel the garlic and discard the eggplant stalks. Scoop the flesh from the eggplants into a food processor.
- Add the chickpeas, tahini, lemon juice, herbs, olive oil, smoked salt and smoked paprika.
- Pulse until smooth and creamy, leaving a little texture if preferred. Taste and adjust the seasoning with extra smoked salt, smoked paprika and a pinch of cayenne pepper for gentle heat, if desired.
- Transfer to a serving bowl or platter. Finish with a drizzle of olive oil, a sprinkle of smoked paprika and a few fresh herbs. Serve with warm flatbread, gluten-free crackers or crunchy vegetable sticks.
Notes
For the richest smoky flavour, roast the eggplants until the skins are wrinkled and slightly charred. This develops a deeper, sweeter flavour.
If you prefer a silkier hummus, peel the chickpeas before blending. For a more rustic dip, leave them as they are.
Fresh herbs can be varied depending on the season. Coriander creates a Middle Eastern flavour, while parsley and mint provide a fresher finish.
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavour.
This hummus is delicious with fresh vegetables, gluten-free crackers, toasted sourdough, or as a spread in wraps, sandwiches and burgers.
Leftovers also make an excellent accompaniment to grilled fish, roasted vegetables or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Plant-based
- Method: Puree
- Cuisine: Plant-based
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