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. 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:
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.
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 eggplant hummus, 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!
Tell me in the comments, do you peel or not? Is it worth it?
Smoky Roasted Eggplant Hummus
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. Make ahead and freezer friendly! vegan + gluten free
- 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
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.