Make diagonal cuts in both halves of the eggplant without cutting the skin.
Place the eggplants in the microwave for about four minutes.
Scoop out the pulp with a spoon, get rid of the skin.
Place the eggplant pulp into a blender with the lemon juice, salt and chia oil. Blend until creamy.
Place the eggplant hummus into a container and leave to cool.
To serve drizzle with oil and sweet paprika to taste. Serve with bread, crackers or vegetable sticks.
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