Cashew Hummus w/ Grilled Aubergines, Reed Peppers and Black Beans

Cashew Hummus w/ Grilled Aubergines, Red Peppers and Black Beans

So, this recipe was inspired by 2 things. Firstly, a delicious and creamy cashew dip we discovered in Helsinki during our stopover to India. (We were having the vegetarian buffet at Silvoplee and they had something like this on the menu.) Secondly, my recent cravings for Hummus Bros in London, which I had used to satisfy my chickpea cravings when I lived there. I remember they used to serve the creamiest spread of hummus with a little stream of olive oil creating a moat around my fortress of toppings. This recipe is so easy and so quick to make. You can do the whole thing in 20 minutes. And it’s filling.

This recipe makes enough for 2 generous portions (with leftovers).

What you need:

  • 2 cups cashews*
  • 1/2 cup tahini
  • 1 x lemon (juice from)
  • 1 tsp himalayan sea salt
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1 x red pepper
  • 1 x aubergine
  • 1 x can of black beans
  • drizzle of good quality olive oil (don’t skimp on this!)
  • salt & pepper to taste
  • turkish flat bread (sort of like naan)(optional)

*Note: If you have time, then soak these cashews in a bowl of water (room temperature is fine) for 2 hrs to help make them easier to digest.

How to make:

  1. Preheat the oven on at 200°C (we use the grill-fan setting).
  2. Place the cashews, tahini, lemon juice, sea salt, cumin, cayenne pepper and smoked paprika into a food processor. Blitz until creamy smooth. Note: You will need to slowly add some water to the mixture as it churns, tiny drizzles at a time to make it the consistency you want.
  3. Meanwhile, chop the aubergine into small cubes and the red pepper into squares. Place on a baking tray and drizzle olive oil, salt and pepper on top.
  4. Let the aubergine and peppers grill for about 10-12 minutes. You want them to be softened to let the juices out but still slightly firm so you have something to chew on.
  5. Meanwhile, rinse and drain the black beans and warm up in a saucepan on medium heat. Remove from heat when done.
  6. To serve: use a spoon to smear a thick and generous serving of hummus around the perimeter of a deep dish. – C-shaped. Then create a mound of smoked aubergine and peppers in the corner and sprinkle the black beans on top. Drizzle olive oil along the hummus and finish off with a sprinkle of cayenne on top.

If serving with bread, just warm that up in the oven while the vegetables are cooking. Cut into triangles and serve.

That’s it! Hope you enjoy 🙂

Cashew Hummus w/ Grilled Aubergines, Reed Peppers and Black Beans

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