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Roasted Eggplant Hummus

By Deborah L Melian

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This family favorite dip: Roasted Eggplant Hummus recipe, is made with roasted eggplant, ground chickpeas, tahini and rich spices.

Baba Ganoush - Roasted Eggplant Dip - 1 - Wisconsin Homemaker

How to Make Roasted Eggplant Hummus Recipe

This recipe for Roasted Eggplant Hummus is a definite must for dip-lovers.

I love this recipe because it’s one of those dips that’s both rich and creamy and so easy to make.

But unlike the classic recipe for Baba Ganoush, this version includes chickpeas, although you can also use cannellini beans as a substitute, if that’s all you have in your pantry.

Either way, it’s a nutritionally sound and healthy dip that’s great anytime of the year.

I like to serve this rustic hummus with toasted pita chips, crusty bread or crudités.

Baba Ganoush - Roasted Eggplant Dip - 2 - Wisconsin Homemaker

Recipe Suggestion – Make it a Wrap

You can also take your Roasted Eggplant Hummus one step further and make it into a wrap for an amazing meal or snack. Be sure to slip in long slices of red pepper, cucumber and julienne carrots for a bit of crunch.

If you like this recipe, be sure to give Mixed Bean Hummus a try. It’s another quick and easy and healthy dip that’s perfect for parties or snacks.

And for more delicious dip recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.

Roasted Eggplant Hummus | Wisconsin Homemaker
Baba Ganoush - Roasted Eggplant Dip - 1 - Wisconsin Homemaker
Print Recipe
5 from 3 votes

Roasted Eggplant Hummus Recipe

This family favorite dip: Roasted Eggplant Hummus recipe, is made with roasted eggplant, ground chickpeas, tahini and rich spices.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizers
Cuisine: Middle Eastern
Keyword: 35-minutes-or-less, dip, eggplant, hummus, low cal, vegan, vegetarian
Servings: 8 servings
Calories: 164kcal
Author: Deborah L Melian

Ingredients

  • 1 medium eggplant sliced in half lengthwise, roasted, flesh removed
  • 15 oz chickpeas canned, rinsed and drained
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic minced
  • 1/4 tsp cayenne pepper
  • 1/4 tsp coriander
  • 1/4 tsp ground cumin
  • 1 tbsp olive oil extra virgin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp water if needed
  • 1 tsp black sesame seeds to garnish (optional)

Instructions

  • Preheat the oven to 425 degrees. Place the eggplant slices cut side down on a prepared baking sheet and roast until fork tender for approximately 30-35 minutes.
  • Let the eggplant cool for about 5 minutes.
  • Scoop out the eggplant flesh and place in a food processor.
  • Next, add the rest of the ingredients to the food processor. Pulse until almost smooth.
  • If the mixture is too thick add a little water.
  • Serve with pita chips, crusty bread, or vegetable wedges.

Notes

You can store this hummus in an airtight container in the fridge up to 7 days.

Nutrition

Serving: 1serving | Calories: 164kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Sodium: 80mg | Potassium: 324mg | Fiber: 6g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 5.1mg | Calcium: 44mg | Iron: 2mg

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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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***Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate she earns from qualifying purchases. She also is a participant in Google AdSense Affiliate program.***

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