Roasted Eggplant Hummus

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

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.

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.

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