Air Fryer Crispy Aubergine with Red Pepper Houmous
By OcadoLife
Published on 11 December 2025
“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 makes them irresistibly crisp on the outside, while keeping the inside beautifully soft and creamy. They’re the perfect choice for scooping up the tangy dip.”Time and servings
28 minsTotal time
2Servings
10 minsPrep time
18 minsCooking time
Ingredients
- 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
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.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.Step 3
Transfer to a serving plate; scatter over the pomegranate seeds and coriander leaves. Serve with the houmous and pitta.