sovegan.com
Butter Bean Hummus + Aubergine Toast
A brilliant 15-minute lunch or dinner featuring a garlicky butter bean mash, served on crusty bread with tender aubergines.
Ingredients
Ingredients
- aubergine, cut into 8 wedges lengthwise
- tin of butter beans, drained + rinsed
- garlic clove, peeled
- lemon, juice only
- tahini
- fresh parsley, leaves only
- salt + pepper
- toast, or gluten-free toast
- rocket
- vegan pesto
- olive oil
Method
- 1
Heat a large griddle pan or frying pan on a high heat until hot.
- 2
Add a drizzle of oil to the pan then fry the aubergines for 5 minutes, turning regularly until soft.
- 3
Meanwhile add 3 tablespoons of olive oil to a food processor along with the butter beans, garlic, lemon juice, tahini and parsley. Next, add 2 tablespoons of cold water along with generous pinches of salt and pepper and process until smooth.
- 4
Spread the butter bean hummus over the toasts, then top with the fried aubergine.
- 5
Toss the rocket with the pesto and divide between each serving. Finish with a drizzle of olive oil if you like.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?