Hummus, Roasted Eggplant, Pomegranate Seeds With Middle Eastern Flatbread

"Hummus + Roasted eggplant + Pom seeds + Herbs + Middle Eastern flatbread!"
-- @healthy_belly

Recipe Intro From healthy_belly

At Loveleaf, we're into things that are "salad-ish" and this hummus bowl certainly fits that description. This would be a perfect, filling meal for a cozy night in.


230g cooked chickpeas

2 cloves of garlic

3 tbsp tahini

2 tbsp olive oil

3 tbsp lemon juice


1/2 tsp cumin

1/2 tsp paprika


Olive oil

Sea salt



For the hummus: In a food processor add 230g cooked chickpeas, 2 garlic cloves, 3 tbsp tahini, 2 tbsp olive oil, 3 tbsp lemon juice, salt to taste, 1/2 tsp cumin and paprika and blend until smooth. Add the chickpea liquid or water if needed to make a smooth puree.

For the roasted eggplant: Preheat oven to 180°C. Slice the eggplant into about 1 cm thick slices lengthwise. Drizzle with olive oil, sprinkle with sea salt, place on a baking tray and bake in the oven for about 30 minutes.