Turmeric Hummus with Grilled Aubergine

Vegan | Gluten Free

Turmeric, known for its health benefits and anti-inflammatory properties also makes a delicious addition to hummus. This is a colourful mediterranean inspired dish where hummus takes centre stage as the main ingredient. You can also make the hummus on its own as dip (without garnish).

Recipe by Marcin Ksiazka

Serves 4



400g Can Chickpeas 

1 Clove of Garlic (chopped)

4 Tablespoons of Tahini

4 Tablespoons of Lemon Juice 

2 Teaspoons of Turmeric Powder

4 Tablespoons of Olive Oil 

Salt and Pepper to season


8 Cherry Tomatoes

20g Broad Beans

10g Pomegranate seeds

1 Aubergine

Oil for Grilling

Salt and Pepper to season

Sprinkle of Nutritional Yeast Flakes



1. Drain the canned chickpeas and keep the liquid. 

2. Blitz all ingredients except the olive oil in a food processor. Once the consistency becomes smooth then slowly add the olive oil.

3. If mixture is too thick then slowly add a little of the chickpea liquid until you reach your desired consistency.

4. Slice the aubergine and season with a little salt and pepper.

5. Add some oil to the grill and grill on both sides until cooked through. Once cooked place on a plate lined with paper towel to remove excess oil. 

6. Blanch the broad beans.

7. Spread the hummus on a plate. Arrange on top of the hummus first the aubergine followed by tomatoes and broad beans. Sprinkle on top pomegranates, chopped mint leaves and finally some nutritional yeast flakes.

Marcin Ksiazka (@hoppy_chef) is a classically trained chef with a passion for wellness, healthy cuisine and plant based cooking. Marcin's culinary journey includes working for Michelin starred chef Jason Atherton, head of kitchen operations and menu creation at health and wellness club Grace Belgravia and later Farm Girl Chelsea. Marcin is currently a private chef for events, retreats, and a healthy menu consultant.