Description
This eggplant hummus is smoky, creamy, and full of flavor. It is a simple roasted eggplant hummus recipe perfect for dipping and spreading.
Ingredients
- 1 large eggplant about 1 1/2 pounds
- 1 tablespoon olive oil
- 1 cup cooked chickpeas drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 small garlic clove
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 3 tablespoons cold water
Instructions
- Heat oven to 425°F and line a baking sheet with parchment paper.
- Cut eggplant in half lengthwise and brush the cut sides with olive oil.
- Place eggplant cut side down on the baking sheet and roast for 30 to 35 minutes until very soft and collapsed.
- Remove from the oven and cool slightly, then scoop out the flesh and discard the skin.
- Add roasted eggplant flesh, chickpeas, tahini, lemon juice, garlic, cumin, salt, and water to a food processor.
- Process until very smooth, scraping down the bowl as needed.
- Taste and adjust seasoning or thickness with a little more water if needed.
- Transfer to a serving bowl and serve immediately or refrigerate until ready to use.
Notes
- Roasting the eggplant until fully collapsed ensures a smooth, creamy hummus texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dip/Spread
- Method: Roasting and Processing
- Cuisine: Middle Eastern