Sriracha Hummus mit Mini-Aubergine

By Tim Sachowsky

Sriracha hummus with mini eggplant

Yes, we admit it: We are Hummus Ultras! Not just because it's quick and easy to make, but because hummus is very healthy and versatile. Particularly popular: The Green Sriracha Hummus with mini eggplant. Jörg is also a fan and likes to dip a slice of bread into it in the evenings - the perfect snack in between. You can find out how to prepare it at home here.


  • 1 can of chickpeas (drained weight 265g)
  • 100ml cold mineral water
  • 1 clove of garlic
  • Juice & zest of 1 lemon
  • ½ tsp salt
  • ½ tsp garam masala
  • 120g tahini
  • 1-2 tbsp olive oil
  • 1 eggplant
  • Salt/sugar
  • Green Sriracha
  • 1 shallot
  • Coriander or parsley

And so it goes:

  • Cut the eggplant into thin slices and lightly salt and sugar on both sides. Place on a kitchen paper towel for about 20 minutes. Drain the chickpeas from the can through a sieve.
  • Add the juice and zest of the lemon, the garlic clove and 1/2 teaspoon salt to the blender and blend until smooth. Add the tahini and mix through. Slowly pour the cold mineral water into the running knife. Add the chickpeas, 1-2 tablespoons of olive oil and 1/2 teaspoon of garam masala and mix for at least 3 minutes until a creamy, tender mixture is formed. Season with salt and lemon juice. If the hummus is too thick, mix in a little more cold water. Heat olive oil in a pan and fry the eggplant slices until golden.
  • Cut shallots and coriander. Place the hummus in a bowl and top with Green Sriracha if you like, garnish with eggplant, shallots and coriander.