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. Roasting eggplant brings out its smoky flavor and it couldn’t be simpler.
An open flame on the stovetop gets the skins charred and the interior soft (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.
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 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
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
- 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
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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.
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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).
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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.
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!
I tried peeling the chickpeas and I agree it does help with the texture but not enough to justify the time spent doing it, haha! I’ve personally found that adding a good deal of water helps it get silky smooth. You just have to compensate with seasonings to keep it flavorful which it looks like you’ve done with this delicious roasted eggplant version. I’m a huge fan of smoky flavor so I know I would love this!
hehe… I’m thinking the same thing, but thought perhaps I wasn’t doing it right? I guess it just takes time. It’s hard to write down a recipe with hummus.. I frequently just add seasoning to taste and sometimes I just want a bit more heat. The smoky really comes through in this, Sarah! I love it too!
You’ve taken two of my favorite dips and turned them into one – chickpea hummus and baba ghanoush… My MIL makes a mean mezze, and she quite often includes both – so I know how fabulous your creation is! I just want to dip grilled pita in that bowl straight away! Beautiful, Traci! xo
Oh my goodness… a mean mezze! I’d love to try it… and you’re right, Annie… this combo is completely crave worthy! I wait all year for local eggplant to whip this up. I actually froze a bunch of roasted eggplant for this very purpose! Thank you Annie! xo
Making this tonight. I just bought eggplant yesterday!
Hooray! I hope you enjoy it my dear! <3
This is probably one of the best hummus recipes I’ve seen so far, Traci. I am definitely preparing it soon. Is it possible to use lime instead of lemon juice and zest?
Thank you so much Agness! I would stick with lemon if at all possible. Lemon imparts a sour taste while limes are more bitter. Although they’re both citrus.. they impart different notes in their application. While I’ve never tried lime in this particular hummus, I think I’d stick with lemon here. I hope you enjoy the recipe!
Look, I grew up in Turkey eating hummus every day. Quite honestly, I have never heard anyone peeling chickpeas. It was always a quick whip-up thing that took no more than 15 minutes. Plus, most people I know in the Middle East wouldn’t waste any of their resources, the outer layer of chickpeas included. :)
I have made similar eggplant hummus dishes in the past, but never thought about adding the “smoke” effect. I am going to steal this idea next time I get my hands on eggplants :)
Hope all is well. <3
Cheers!
I mean, where did the peeling thing start? Ooooh that paprika, Ayesegul… I want to put it in everything! I hope you’ll give it a go… it adds so much! xo
I love homemade hummus and this looks incredible – the perfect recipe for weekend entertaining! :)
Thank you Laura!
I wanted to add that for children who are more hesitant to try new things putting a bit of cream cheese into the hummus really helps. We did this at the preschool I worked at, We called it cheesy (butternut) hummus. They loved it! I must say even I was surprised at what a kid-friendly food hummus is. Of course, it always helps to let the children make this with you!
Thank you for sharing your tip! And the butternut hummus? Total mouthwater! Indeed, getting kiddos in the kitchen is such an important lesson..!
Beautifully photographed! We make hummus often and I am curious how long it will keep refrigerated?
Keep Cooking!
Thank you so much… It’ll stay pretty fresh for up to four days… I don’t like to keep it longer in the fridge, so sometimes I’ll freeze half. I hope this helps!
Hah, I see why you said we were posting similar recipes! I LOVE the idea of combining hummus and baba ghanoush, though, brilliant! Unfortunately our time has passed this year for local eggplant, but I’ll certainly try this next year, or if I let lucky and find a late-season eggplant at the market. And skinning individual chickpeas is way too much, even for me! Big yes to slow food but I can live with hummus that isn’t perfectly smooth ;)
Hehe! Yup! I’ve never made purely baba ghanoush, but, it’s on the list! I’ll read your recipe before I do… too, I think local eggplant is waining, but I know I can still get CA grown. Perhaps I’ll whip some up before it’s done! LOL – skinning chickpeas vs slow food! I love hearing everyone’s perspective on this topic. I guess I’d have to be in the mood or have a nice cocktail to sip while I undertake the process. I think you’ll enjoy this, Alexandra! xo
I’ve only made hummus when I’ve peeled the chickpeas Traci. Perhaps I need a Vitamix?! I only make it when I’ve got some time on my hands, but I’d totally be up for just throwing everything in a blender and getting the same smooth consistency. I love eggplant and that smoky paprika, so I’ll need to get this recipe on my must try list. I often enjoy hummus on pita with olives as a meal. So healthy and so delicious! Another winner Traci. Thanks for sharing and have an awesome weekend!
As much as you’re in the kitchen… you need a VitaMix Mary Ann! So my next step is to peel the chickpeas and whip em’ up in the VitaMix to see how they turn out. Need to have a comparison blog post… hehe! I’m with you… a meal on its own… There are SO many hummus mash ups, but I looong for eggplant season just so I can whip this up. I hope you and Tom enjoy the recipe, Mary Ann! xo
A quick and easy way to deskin chickpeas–place them in a bowl with water. Rub them gently against one another to loosen the skins. The skins will rise to the top of the water where they can be easily screened out–the chickpeas will sink to the bottom.
Hi Sheree! What a great idea. I’m going to give this a go and also, use Geraldine’s tip below! Thank you for sharing!
I’ ve handled the passing of summer a bit easier this year for some reason probably because it has been such a warm fall here so far but the shortened daylight hours always get to me. I try to counterbalance that with absorbing the brilliance of the foliage during the day. I love roasting eggplant and the addition of smoky paprika not only adds flavor but gives your humus a hit of fall color! And I’m with you, there is still plenty of time for pumpkins.
No doubt we’ve had an extended Summer…. and such a good idea to take in the beautiful fall colors to balance out these shorter days, Jean. I do the same, but also, relish in our friends who’ve returned from Northern forests to overwinter in our neighborhood and surrounding area. The Canada Geese and Cackling Geese are commuting daily … and they’re such a joy to see and hear flying overhead. The Golden Crown Sparrows are back too and their songs and antics completely bring sunshine to my days! The color of paprika.. I think I just want to put it on everything :0 !!
I have never peeled chickpeas bc I’m too lazy but I can see how it might be worth a try now and then. I love the new flavors you’ve brought in here. No more boring hummus!
My proooblem too, Karen! OMGeeee! I guess we gotta try it once and then a new technique at some point, just to see what we prefer, right? Check Geraldine’s tip below! No boring hummus Karen! :D
Oh it’s getting dark SO early all ready. And it’s dark when I wake up. Ugh! I hate it. But I love snacks and this hummus. Love the use of eggplant! And I have yet to try that peeling the chickpeas trick, because I’m with you, I have my limits when it comes to fussing around in the kitchen. Good to know you didn’t think it was completely worth it.
I know!! I KNOW!! So you have like five minutes to squeeze in shooting food, and getting your walks/runs in while the sun is up Liz! LOL – hurry hurry!! How about we try out a new technique for peeling chickpeas with the tips comin in here AND sip on a cocktail – after the sun goes down?! MmmK?
Yum – I love hummus and this combo looks delicious, Traci. Regarding peeling the chickpeas, I’m all for it. I think it makes a smoother hummus. Just put the canned or cooked chickpeas in a tea towel or plastic bag and rub vigorously- all the skins pop off. Yes, you have to pick the skins out but that’s an easy kitchen task that I don’t mind – I like my zen time in the kitchen. That being said, I have a vitamix and have not tried it for hummus – so thanks for the inspiration.
What a great tip, Geraldine! That’s exactly how I peel toasted hazelnuts – duh (another practice of zen!) And zen time.. I completely get it. Hooray for a vitamix! You finally got one?! I wonder how hummus would be with little peeled peas AND the vitamix? Hummus nirvana? lol!
Yes! I finally got one and love it. In case anyone is thinking about getting one – they are crazy expensive but I signed up for Vitamix’s email and got a coupon and then got a refurbished one so the price wasn’t so bad. I use it eveyday for a green smoothie so it’s worth the price.
Great tips, Geraldine! And hooray! I know it was something you’d thought about for some time. Indeed, they’re pricy, but SO worth it! They’re so solid and completely changed the way I do breakfast, prepare soup AND plant based milks among so many other things! So excited you’re enjoying it! Have you tried Cashew Milk?
Homemade hummus is such a treat! Love the use of roasted eggplant, it’s not a vegetable I think to use often. I’ll have to give this a try!
Thank you Luci… the eggplant takes the ordinary up a notch! I hope you enjoy the recipe!