Pomegranate-glazed Aubergine and Butter Bean Hummus

My picture features both the hummus from the recipe and some leftover beetroot hummus. I also switched the grain for some quinoa cooked in red wine instead of stock and I did a yoghurt and mint dressing for the tomatoes and cucumber. Original recipe from www.gousto.co.uk Ellie Hopkins


  • 10g coriander & mint
  • 1 garlic clove
  • 1 aubergine
  • 125g cherry tomatoes
  • 1 lemon
  • 15g tahini
  • 15g pomegranate molasses
  • 1tsp ground cumin
  • Half a cucumber
  • 130g giant couscous
  • 25g agave nectar
  • 185g canned butter beans
  • 15g pumpkin seeds
  • 30g chopped dates


Preheat the over to 220C/200C (fan)/Gas 7.

In a small bowl, add the pomegranate molasses, agave, a drizzle of olive oil and a pinch of salt and pepper. Mix everything.

Peel the garlic and drain/rinse the butter beans.

Cut the aubergine in half lengthways, then score flesh criss-cross, but don’t cut through the skin. Transfer to a baking tray (lined with greaseproof paper) and spread the pomegranate mixture over the aubergine flesh.

Wrap the peeled garlic in a tin foil parcel with a splash of cold water and add to the baking tray alongside the aubergine.

Bake for 15 mins.

Chop the cherry tomatoes in half, cut the cucumber in quarters lengthways, then slice finely. Remove mint leaves from stems and chop leaves finely. Chop coriander finely, including the stalks. Chop dates roughly.

Once the garlic has had 15 mins in oven, transfer it to a food processor and return aubergine to oven for further 10 mins.

Add tahini to the food processor with the drained butter beans, ground cumin, 1tbsp cold water, half tbsp olive oil, pinch of salt and pepper and juice of the lemon. Blitz until smooth.

Cook the couscous.

Once aubergine nearly ready, add the pumpkin seeds to the baking tray. Return to over for final 3 mins or until seeks toasted (don’t let them burn).

Add tomatoes, cucumber, dates, mint and coriander to the couscous, mix and season.

Serve the couscous salad with dollop of the butter bean humous, top with the aubergine and sprinkle over the seeds.