Roasted Eggplant Hummus

eggplant hummus
Fabio Petroni / Getty Images
  • 55 mins
  • Prep: 45 mins,
  • Cook: 10 mins
  • Yield: serves 6-8
Ratings (4)

Calling all eggplant lovers! This hummus recipe features roasted eggplant as its main ingredient, creating a smoky flavor that can't be beat!

What You'll Need

  • 2 cups chickpeas, drained and rinsed, or soaked if using dried
  • 1 small eggplant
  • 3 tablespoons of tahini
  • 1 ½ tablespoons fresh lemon juice
  • ½ cup olive oil
  • 3/4 teaspoon cumin
  • 1 clove of garlic, crushed
  • 1/2 teaspoon salt
  • Sprig of parsley, finely chopped

How to Make It

Wash and dry eggplant. Remove the stem and cut the eggplant in round pieces about 1/8” thick ( about 1 cup). Rub olive oil and lightly salt each eggplant round and place in oven under broiler for three minutes each side. Watch closely so that the eggplant does not burn.

In a blender or food processor, blend the chickpeas. Add eggplant, olive oil, tahini, lemon juice, garlic, cumin, parsley, and salt until the ingredients form a paste-like consistency.

Pour the mixture into a large bowl.

Garnish with any remaining parsley, cover and refrigerate for 30 minutes.