13 April 2014

Black bean hummus and aubergine canapés

Happy Sunday! It's actually quite warm here today, and I have spent some time on the balcony. When I felt peckish I made this quick afternoon snack with just a few ingredients. The black bean hummus can be combined with pretty much anything you can imagine. For tomorrow's work lunch I'm putting it into pitta breads with some vegetables.

Black bean hummus:

1 can black beans
4 tbsp tahini
1 garlic clove
1 tsp ground cumin
1 tsp paprika powder
½ lime's juice
1 tbsp olive oil

Just blend all the ingredients together into a smooth paste and the hummus is done.

Aubergine canapés:

1 aubergine
Vegetable oil for grilling
Olive oil for roasting
1 halloumi

Slice the aubergine lengthwise into this slices. Char-grill the slices on both sides, then brush them with olive oil and bake at 150C for about 10-15 minutes. Also char-grill the halloumi pieces and let them cool. Wrap the halloumi with the aubergine slices and serve with the black bean hummus. Enjoy!

Your VegHog

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