Recipe Book

Aubergine & Black Garlic Hummus


1 Aubergine

1 Tbsp Hawkshead Relish Black Garlic Ketchup

1 tbsp mayonnaise

1 tbsp Tahini paste

2 Cloves garlic crushed

2 Eggs hard boiled



Lemon juice (juice of half a lemon)


Prick the Aubergine and place in a med/hot oven (180) for around 30-40 minutes.  Leave to cool the scoop out the middle and discard the skin.

Place all the ingredients in a food blender along with the scooped out cooled Aubergine.  Blitz to combine all the flavours, but not too long so that it doesn’t go too smooth, you want a bit of texture.

Check the seasoning. You can add some chilli flakes as well if you like the added heat, although the raw garlic will provide a punch.

Serve with Pitta Bread as a dip or with carrot, celery and cucumber sticks.

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