Roasted eggplant hummus
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I have to admit: this hummus recipe has been sitting in my drafts folder for several weeks now. I’m so sorry, dear hummus, but you must have gotten lost in the shuffle!
In any case, I bought these beautiful little eggplants at one of my rare trips to the farmers’ market earlier in the summer and I couldn’t wait to get home and incorporate it into a recipe. And since hummus is almost always on my mind, the purple beauties went straight into a food processor with chickpeas after a quick roast in the oven.
The result? A thick, creamy dip that I’d describe as a cross between baba ghanoush and hummus. I kept the skin on the eggplant for more texture but feel free to peel it before roasting if you prefer a smoother dip. If you’re an eggplant lover, this recipe is for you! Enjoy.
PrintRoasted eggplant hummus
Yield: 2.5 cups
Ingredients:
- 6 (550g) baby eggplants
- 1.5 cups cooked chickpeas
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 tbsp tahini
- 2 garlic cloves, peeled
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Directions:
- Preheat the oven to 400F. Slice the eggplant and place on a lightly oiled baking pan. I kept the skin on but if you prefer a smoother hummus, feel free to peel off the skin before slicing.
- Lightly spray or brush the slices with oil. Bake for about 25 minutes, flipping over halfway through. Remove from the oven and allow to cool for a few minutes.
- In a food processor, process the chickpeas, lemon juice, parsley, tahini, garlic, salt and pepper until smooth.
- Add the eggplant and oil and process until desired consistency is achieved.
