Aubergine and courgette tempura with hummus

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Aubergine and courgette tempura with hummus

Suitable for vegans
Category Main course
Serves 4
Preparation 20 mins
Cooking 15 mins

Rating: Rated 0 / 5 (0 ratings)

Tempura is remarkably easy to do, and a great way to get veggies into kids too. I'm quite discerning about hummus. I like it smooth, packed with flavour, and not too oily. Here, I have only used one tablespoon of oil, choosing to use the more nutritious and flavoursome chickpea water instead.
GO VEGAN: For your tempura batter, swap the dairy yogurt for a soya or coconut-based one.


  • For the hummus: 400g can chickpeas, drained and 
water reserved
  • juice of 1½ lemons (about 45ml)
  • 1 tbsp chickpea water, reserved from the can
  • generous pinch of sea salt and black pepper
  • 1 tsp sumac
  • a few sprigs of coriander
  • 3 aubergines
  • 50g natural yogurt
  • sea salt and black pepper
  • 1 tbsp cornflour
  • 2 tbsp tahini
  • 1 small clove garlic, finely grated
  • 1 tbsp extra-virgin olive oil
  • 1 tsp cumin seeds
  • chilli oil
  • For the vegetable tempura: 1.5–2 litres sunflower or vegetable oil
  • 3 courgettes
  • juice of ½ lemon
  • 150g semolina
  • 1½ tbsp za’atar


Stage 1

To make the hummus, place the chickpeas, tahini, lemon juice, garlic, chickpea water, olive oil, salt and pepper into a small food processor (use a hand-held blender if you have one) and blitz until smooth. Taste for seasoning, spoon into a serving bowl and garnish with the cumin seeds, sumac, chilli oil and a few sprigs of coriander.

Stage 2

To make the tempura, pour the oil into a large saucepan and place on a medium heat. It takes a while to get hot, but keep an eye 
on it. When ready, you will see it almost begin to swirl in the pan. Test the heat by gently dropping in a piece of bread – when it sizzles and browns quickly, it is ready. When this happens, turn the heat down a little.

Stage 3

Meanwhile, slice the aubergines and courgettes into long strips. Mix the yogurt and lemon juice together on a large baking tray. Toss the vegetables in the yogurt mix so that they are all coated, then season with a little salt and pepper.

Stage 4

On another baking tray, mix together the semolina, cornflour and za'atar along with a generous pinch of salt and pepper. When you are ready to make the tempura, work in batches, dipping the veg into the semolina mixture and thoroughly coating it. Deep-fry a few at a time, depending on the size of your pan; it is important not to overcrowd it. Cook for no more than 30–45 seconds, then drain on kitchen towel.

Stage 5

Serve the tempura on a big platter with the hummus on the side for dipping.
COOK'S TIP: Za'atar is a Northern African spice blend that you can buy ready-made in supermarkets. You can use other veg for the tempura, such as asparagus, beetroot, cauliflower and broccoli, and raita makes a lovely cooling dip too.


Aubergine and courgette tempura with hummus


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 596g
  • Fat: 35.7g
  • Saturated fat: 4g
  • Protein: 15.7g
  • Carbohydrates: 54.1g
  • Sugars: 7.2g
  • Fibre: 13.9g
  • Salt: 1.9g

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