Roasted Eggplant Hummus

Eggplant Hummus
Maryna Iaroshenko/Getty Images
  • 55 mins
  • Prep: 45 mins,
  • Cook: 10 mins
  • Yield: 2 Cups (6 to 8 Servings)
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

  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.
  1. Garnish with any remaining parsley, cover and refrigerate for 30 minutes.
Nutritional Guidelines (per serving)
Calories 320
Total Fat 19 g
Saturated Fat 3 g
Unsaturated Fat 12 g
Cholesterol 0 mg
Sodium 103 mg
Carbohydrates 31 g
Dietary Fiber 7 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)