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You are here: Home / Appetizers & Snacks / Dips & Spreads / Smoky Roasted Eggplant Hummus

Smoky Roasted Eggplant Hummus

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

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. Like Easy Artichoke Hummus and Red Pepper Hummus, this eggplant hummus recipe is quick to whip up, freezer friendly, vegetarian, vegan and gluten free.

Roasted eggplant hummus on a cutting board shared with Naan, olives and tomatoes.

Table of Contents

  • Eggplant Hummus Recipe Inspiration
  • In Season Veggies
  • How to Roast Eggplant
  • The Smoothest Hummus
  • More Vegetarian Snacks to Love
  • Smoky Roasted Eggplant Hummus Recipe

Eggplant Hummus Recipe Inspiration

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. 

Overhead shot of ingredients for Smoky Roasted Eggplant Hummus.

In Season Veggies

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. 

  • Stove Top: 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.
  • In the Oven: 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. 

Four eggplants lined up on a cutting board.     Scoring the flesh of the eggplant on a cutting board. Brushing olive oil on the eggplant on a cutting board.     Eggplants, flesh side down on a parchment lined sheetpan. A video of Smoky Roasted Eggplant Hummus ingredients being layered in a food processor work bowl.

The Smoothest Hummus

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 the mixture creating a sublime, creamy texture many are after.  I typically use a food processor just because it’s easier to clean when making simpler hummus recipes.  

Roasted eggplant hummus on a cutting board shared with Naan, olives and tomatoes.

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 Sourdough Pita Bread, or on an impromptu mezze platter. It’s a perfect picnic partner too!

More Vegetarian Snacks to Love

  • Roasted Habanaro Carrot Salsa
  • Chipotle Black Bean Dip
  • Olive Tapenade
  • White Bean Artichoke Dip
  • Mexican Chipotle Salsa
Roasted eggplant hummus on a cutting board shared with Naan, olives and tomatoes.
Print Recipe

Smoky Roasted Eggplant Hummus Recipe

Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Servings:5
Calories:297kcal
Author:Traci York | Vanilla And Bean
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! This recipe is vegetarian, vegan and gluten free.

Ingredients

  • 1 1/2 lbs (680g) Eggplant about 2 medium 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, 15 oz 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.  
  • UPDATE 7/20 (optional): to make this hummus extra creamy, place the cooked chickpeas in a small sauce pot and cover with an inch of water. Add 1/2 tsp of baking soda. Bring to a boil, lower heat and simmer for 10 minutes. The chickpeas should become so soft, they're mushy. Drain, rinse and carry on.
    In the work bowl of a food processor, add the drained chickpeas, roasted garlic and eggplant (if your eggplant is watery, use only the flesh straining away the liquid as best you can), 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 (even after cooking with baking soda), 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. 

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Calories: 297kcal | Carbohydrates: 32g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 799mg | Potassium: 624mg | Fiber: 11g | Sugar: 9g | Vitamin A: 305IU | Vitamin C: 16.5mg | Calcium: 79mg | Iron: 3.3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Smoky Roasted Eggplant Hummus

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