Roasted eggplant and smoky paprika pair with hummus to create complex and rich flavors. Use Smoky Roasted Eggplant Hummus as a spread or dip for snacking and sharing. This eggplant hummus recipe is quick to whip up and freezer friendly! vegan + gluten free
Oh my goodness, the days are getting shorter…
just. like. that.
It’s time for cozy fall flavors, baking, movies and working a little harder so I can get a walk in before dark. Stretchy pants are officially on… more than I’d like to admit.
I’m not quite on the pumpkin train yet, although the farm stands and market are full of them right now. I’m pacing myself.
But this past weekend, Rob and I picked two bags of apples. I’ll be heading back to our neighbor’s orchard across town to get more soon. Rob loves taking loads of them to work to share. Me? I’m working on a few new apple recipes, but I also made a batch these gingerbread apple muffins.
The farms are still offering heirloom tomatoes along with sweet peppers. One of my favorite simple recipes on the blog is Roasted Red Bell Pepper and Heirloom Tomato Soup. I make a ton of it and freeze it for winter months ahead. There’s nothing like a piping hot bowl with a toasty grilled cheese sandwich for easy, cozy evenings. Having a ready-made, homemade meal in the freezer is total relief when I don’t have energy for cooking.
I picked up eggplant along with the tomatoes and peppers last week at the farm stand and have been roasting all the things. I thought it would be a good time to share my Smoky Roasted Eggplant Hummus recipe with y’all. Roasting eggplant brings out its smoky flavor and it couldn’t be simpler.
How to Roast Eggplant:
Depending on how many eggplants I want to roast or whether or not I want to turn the oven on, I use two different ways to roast eggplant.
- An open flame on the stovetop gets the skins charred and the interior soft in about 15 minutes (this can also be accomplished on a grill). There’s no oil needed, and it takes a little less time then roasting in the oven but you’ll need watch them carefully and rotate them as needed.
- For a hands off approach, I roast eggplant in the oven. It takes a bit more time, but it frees me up to do other things. Simply slice the eggplants lengthwise, score and brush a bit of oil on the flesh, turn flesh side down and roast in a 450F (232c) oven. Roast the eggplant for about 30 minutes or until the eggplant skins darken and begin to sink. Remove from oven and cool.
There’s debate on how to get hummus perfectly smooth and if it’s worth the extra time/energy required. Smitten Kitchen, Test Kitchen and The Kitchn, among others, have written on the subject.
The argument is, to get hummus silky smooth, one needs to deskin each individual chickpea (cue bug eye emoji). Now, I’ve done this using Test Kitchen’s approach and while it arguably did produce a smoother texture, it’s not enough for me to peel those slippery little peas each and every time I whip up a batch. I mean, I’m all for spending time in the kitchen, but I do have my limits.
I find too how the peas are processed, skin or not, makes a big difference in the final texture of hummus. While a food processor creates a smooth yet slightly chunky texture, VitaMix pulverizes every last bit creating a sublime, creamy texture many are after. I typically use a food processor just because it’s easier to clean when dealing with hummus.
However you decide to whip up this vegan eggplant hummus recipe, be sure to keep it on hand for a quick snack or lunch on the ready. It pairs deliciously with sliced veggies, as a spread on naan or pita, or on an impromptu mezze platter. It’s a perfect picnic partner too!
Smoky Roasted Eggplant Hummus
Ingredients
- 1 1/2 lbs (680g) Eggplant about 2 large globe eggplants
- 3-4 Large Cloves of Garlic skin removed
- 2-3 Tbs Olive Oil extra virgin
- 2 C (425g) Cooked Chickpeas drained, brine reserved, about one can
- 1/3 C (90g) Tahini
- 1 1/2 tsp Fine Sea Salt or more to taste
- 3/4 tsp Cumin ground
- 1 1/4 tsp Smoky Paprika
- 1 Lemon zest + juice
- 1-2 Tbs Chickpea Brine add more or less to adjust consistency
Garnish/Serve With (optional):
- Chopped Parsley
- Drizzle with Olive Oil
- Cherry Tomatoes
- Naan, Pita or Sliced Veggies
- Kalamata Olives
Instructions
- Preheat oven to 450F (232C) and set oven rack to top half. Line a large sheet pan with parchment paper. Wrap the garlic in a small piece of foil and drizzle about 1 tsp of olive oil over the top. Wrap loosely and set on the sheet pan. Cut eggplant in half lengthwise and score the flesh in shallow cross marks. Generously brush olive oil on the flesh of the eggplant. Arrange flesh side down on the parchment paper. Roast the garlic and eggplant for about 30 minutes or until the eggplant skins darken and begin to sink. Remove from oven and cool. Scrape flesh from the skin, discard the skin and set the flesh aside.
- In the work bowl of a food processor, add the chickpeas, roasted garlic and eggplant, tahini, salt, cumin, paprika, lemon zest and juice and chickpea brine. Whirl the ingredients for about two minutes or until desired consistency is reached. Add more brine, 1 Tbs at a time, if a looser hummus is desired. Taste for seasoning adjustment adding more salt if needed. Alternatively, for an ultra smooth hummus, toss all the ingredients in a high speed blender (I use VitaMix).
- Serve chilled or at room temperature with naan, fresh veggies, pita or crackers. Garnish with parsley and a drizzle of olive oil. Store in the refrigerator for up to four days or freeze for up to a month.
I just made this and it’s absolutely delicious, and i’m not even a huge eggplant fan!
HI Hilary! Thank you so much for coming back and leaving a note! Hooray! Can I call you an eggplant fan now?
Can you use regular paprika instead of smokey paprika and if so do you recommend spanish or hungarian paprika ?
Hi Francesca! I think just about any paprika would be fabulous in this recipe. Use whatever you like most!
Believe it or not, I have never made home made hummus! But I am totally intrigued with the Roasted Eggplant Hummus recipe from you! The hummus must have such smokey flavor from the eggplant! I dont think I would peel the skin off the hummus too! It is way too much work lol. Loving your pictures as always Traci! Hope all is well otherwise!
Oh my, Amisha! You must give it a goooo! I think you’s love it, any form of hummus! This one is SO smoky… I hope you’ll give it a try! xo
I have an eggplant that’s dying to be roasted. ;-)
And I peel the chickpeas en masse by pouring them into a large bowl with water and rubbing them between my hands. It takes a little extra time, but the skins come off easily and you can pour them out with the water, then fill the bowl again until you have gotten most of them off.
OMG – it’s perfect timing Robin! Thanks for sharing your peeling tip. I’ve got several I’m going to try next time I whip up a batch of hummus! I hope you enjoy the recipe!
I never peel the chick peas and always use my food processor. It gets smooth enough :) . We eat so much of it that I need to whip up the recipe as efficiently as possible! I’ve never tried eggplant hummus, so this is definitely on the list!
That’s what I typically do, Leanne. The good ole’, food processor and just let it run for a few minutes. But with all these suggestions, I may try something new next time I whip this up! :D I hope you enjoy the recipe!