Roasted Eggplant Hummus

Eggplant Hummus
Maryna Iaroshenko/Getty Images
  • Total: 55 mins
  • Prep: 45 mins
  • Cook: 10 mins
  • Yield: 2 Cups (6 to 8 Servings)
Nutritional Guidelines (per serving)
320 Calories
19g Fat
31g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 Cups (6 to 8 Servings)
Amount per serving
Calories 320
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 103mg 4%
Total Carbohydrate 31g 11%
Dietary Fiber 7g 27%
Protein 9g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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

Steps to Make It

  1. 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.

  2. 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.

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