A nice bowl of creamy hummus with veggies is a perfect afternoon snack or part of an appetizer tray. This recipe is for the eggplant lovers out there. It has the texture of hummus but with the added flavor of baba ganoush. There are a lot of great hummus flavors, but this Roasted Eggplant Hummus is the best!
Ingredients
This easy hummus recipe only uses a few wholesome ingredients and no added oil.
- Whole Eggplant
- Chickpeas (garbanzo beans) - Some people love making a pot of beans from dried while others like using canned. Either way works!
- Sesame tahini
- Lemon juice - Fresh lemon juice is always best but you can use bottled in a pinch.
- Ground cumin
- Smoked paprika - Definitely use smoked paprika instead of regular paprika. It gives the hummus a rich, smoky flavor.
- Salt - Use your favorite kind of salt. I love using sea salt.
Hummus Options
If you want to change it up a bit, check out the following options:
- Add a couple of peeled garlic cloves or garlic powder if you love garlic.
- If you aren't trying to eat oil-free, you can add a drizzle of olive oil on top.
- Add some lemon zest to give it a bit of a lemony flavor.
- Instead of regular eggplant, try this recipe with a different variety like white eggplant or Asian eggplant.
- Top with some fresh parsley.
How To Make Roasted Eggplant Hummus
First, you need to roast the eggplant. Preheat the oven to 450°. Prepare a baking sheet by lining it with parchment paper.
Carefully cut the eggplant in half lengthwise. Place it on the baking sheet, cut side down. Bake in the preheated oven for 40 minutes.
After 40 minutes, remove the pan from the oven and flip over the eggplant halves to start the cooling process. Let rest for about 5 minutes to ensure the eggplant aren't too hot to touch.
Scoop out all the eggplant flesh and place in a wire mesh strainer over a bowl. Stir with a fork and let the excess liquid drain for about 5 minutes. Put drained liquid aside for possible use later.
In the bowl of a food processor, pulse the chickpeas until they break up a bit. Depending on the type of chickpeas used, it might be a crumbly mixture.
Add the cooked and drained eggplant, tahini, lemon juice, ground cumin, smoked paprika and salt. Process until smooth. If it seems too thick, you can add a little of the reserved liquid from the eggplant and process again to get a creamier texture.
The hummus is ready to eat. You can also refrigerate it if you want it cold instead of room temperature. Serve with fresh veggies or use as a sandwich spread.
Storage
This recipe makes A LOT of hummus. Store in the fridge in an airtight container for up to 5 days. You can also freeze the hummus in a freezer bag or container for up to 6 months. Defrost overnight in the fridge and stir well once thawed.
What To Dip In Hummus
While I love using hummus as a spread, my favorite way is as a creamy dip. You can use any of your favorite veggies to dip into it but my favorites are:
- Red, orange or yellow bell pepper slices
- Cherry tomatoes
- Broccoli florets
- Baby carrots
- Celery sticks
It's not only veggies that are great to dip. You can also try:
- Pita bread wedges
- Pita chips
FAQ
How can I change the consistency to make it less thick?
If the hummus is too thick and not creamy enough, add a little of the reserved liquid from the roasted eggplant. If you didn't keep it, you can add a tablespoon or so of plant-based milk.
Is this recipe gluten-free?
Yes! All ingredients are gluten-free. However, check the label of any store bought packaged ingredients such as the tahini to ensure it's gluten-free.
Summary
This Roasted Eggplant Hummus is the perfect blend of classic hummus and baba ganoush. Its smoky, savory, creamy and delicious. Eat it with your favorite veggies or pita, or use it as a tasty sandwich spread.
Looking for other vegan appetizer recipes? Check out:
Roasted Eggplant Hummus (Oil-Free and Vegan)
Equipment
- Food Processor
Ingredients
- 1 eggplant
- 2 cups chickpeas (about 1 can)
- 2 tablespoon lemon juice
- ¼ cup tahini
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Instructions
- Preheat the oven to 450°. Prepare a baking sheet by lining it with parchment paper.
- Cut the eggplant in half lengthwise. Place it on the baking sheet, cut side down.
- Bake in the preheated oven for 40 minutes. Remove the pan from the oven and flip over the eggplant halves. Let rest for about 5 minutes to slightly cool.
- Scoop out all the eggplant flesh and place in a wire mesh strainer over a bowl. Stir with a fork and let the liquid drain for about 5 minutes. Put drained liquid aside for possible use later.
- In your food processor, pulse the chickpeas until they break up a bit. Add the cooked and drained eggplant, tahini, lemon juice, ground cumin, smoked paprika and salt. Process until smooth. If it seems too thick, you can add a little of the reserved liquid from the eggplant and process again to get a creamier texture.
- Serve with fresh veggies or use as a sandwich spread. Store in the fridge in an airtight container for up to 5 days.
Ruth says
I try to stay away from oil so this was the perfect recipe. It’s makes a lot which is great since I also use it in sandwiches. I used canned chickpeas and regular eggplant. I’ll definitely make this again.
Jen Cardenas says
Thanks for the comment Ruth!