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Roasted eggplant hummus on a cutting board shared with Naan, olives and tomatoes.
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Smoky Roasted Eggplant Hummus Recipe

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.
Course Appetizer, Snack
Cuisine Greek, Mediterranean
Keyword Eggplant Hummus Recipe, vegan hummus recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5
Calories 297kcal
Author Traci York

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

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