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Air Fryer Crispy Aubergine with Red Pepper Houmous

By OcadoLife
“This moreish vegan combo of Air Fryer Crispy Aubergine with Red Pepper Houmous is a tasty way to get 3 of your 5 a day,” says bestselling cookbook author Clare Andrews. “Cooking the aubergine wedges in the air fryer…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 1 red pepper
  • 200g drained chickpeas, rinsed
  • 1 tbsp tahini
  • ½ tsp paprika
  • 1 small garlic clove
  • 1 lemon, juiced
  • 2 tbsp olive oil, plus 1 tsp for drizzling
  • 2 medium aubergines, quartered, then cut into chunky wedges
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp allspice
  • 2 tbsp pomegranate seeds
  • 1 small handful coriander, leaves picked
  • 2 wholemeal pittas, toasted

Method

3 steps

  1. Step 1

    For the houmous, preheat the air fryer to 200°C. Roast the red pepper for 10-12 mins until soft and slightly charred. Remove the skin and seeds; blitz in a food processor with the chickpeas (reserve a few to garnish, if liked), tahini, paprika, garlic, lemon juice and 1 tbsp olive oil. Add 1-2 tsp water to thin, if needed; season. Put into a serving bowl and drizzle with the 1 tsp oil.

  2. Step 2

    Toss the aubergine wedges with the remaining 1 tbsp olive oil, ground cumin and coriander, allspice and a pinch each of salt and pepper to coat well. Put in the air fryer basket in a single layer (cook in batches, if needed); cook for 15-18 mins, shaking halfway, until golden and tender.

  3. Step 3

    Transfer to a serving plate; scatter over the pomegranate seeds and coriander leaves. Serve with the houmous and pitta.