Minty Aubergine Hummus


It’s no secret that I’m a BIG hummus addict. I make a batch every single weekend, and I try to vary it a little bit each time – beetroot hummus and green hummus with spinach (recipes for those are already on my blog – find the green hummus here) being two of my favourites. So to celebrate creating some recipes with some goodies I was sent by the lovely gang at Kilner, I decided to combine my loves of hummus and baba ganoush with a minty aubergine hummus!


Recipe (Makes 1 big jar of hummus)


  • 1/2 tsp dried mint
  • 1 garlic clove, peeled and minced
  • Juice of 1/2 lemon
  • 1 heaped tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1 tbsp water
  • 1 400g tin of chickpeas
  • 1 aubergine
  • Seasoning for roasting the aubergine: Sea Salt & Black Pepper


  1. Pre-heat the oven to 200C and line a baking tray with tinfoil greased with a little olive oil.
  2. Sliced the top leafy part off the aubergine, and then slice it lengthways. Using a sharp knife (take care!) slice criss crosses into the flesh of each aubergine half, and drizzle a little olive oil, sea salt and black pepper on top. When the oven is ready, roast the aubergines until the flesh is soft (usually 35-40 minutes).
  3. While the aubergines are roasting, pop the rest of your ingredients into your blender cup (I use a Nutribullet for my hummus).
  4. When the aubergines are cooked, allow to cool for a few minutes, and then scoop the flesh out of the skins, and pop it into your blender cup.
  5. Screw on the lid, whizz it all up, and you’ve got yourself a creamy jar of hummus goodness!

Enjoy guys! Tag me if you try this out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s