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Aubergine Hummus

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Ingredients

Adjust Servings:
280g Aubergine - cut into small pieces
4 Garlic cloves - peeled
2 Fresh Rosemary - sprigs or use 1 tblps dried add to the cooked mixed instead of roasting.
1 x 400g Tinned chickpeas - drained and rinsed
150ml Water

Aubergine Hummus

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Roast the aubergine with the garlic and rosemary for 25 minutes until the flesh is all soft.

    2
    Done

    Put all the ingredients in a food processor. Season. Blitz until smooth.

    RdC

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    Vegan “Chicken” & Mushroom Pasta
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    Vegan “Chicken” & Mushroom Pasta
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    Salad of Salmon & Basil Roasted Tomatoes

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