Dishing Up the Dirt

Roasted Eggplant Hummus

Calling all eggplant lovers! This is my absolute favorite hummus recipe of the moment and I’m already dreading the end of eggplant season. I made my first version of this hummus over a month ago but I didn’t get around to photographing it. I finally made it again last week (camera close by!) and we’ve been enjoying it out in the fields with fresh veggies and crackers. It’s the perfect farmers fuel and I think you all will enjoy it as well!

If you aren’t a big eggplant lover this may be your gateway recipe. It’s creamy, garlicky, and has a hint of spice that takes it to a whole new level. Roasted eggplant also gives this hummus a lovely smokey flavor and the addition of parsley ties this whole dip together.

Grab your favorite crackers and veggies and dip away! Happy Friday.

Roasted Eggplant Hummus

Prep Time: 10 minutes    Cook Time: 45 minutes    Serves: 6 servings

  • 1 medium-sized Italian eggplant, sliced in half lengthwise
  • 2 cups cooked chickpeas, if from the can rinsed and drained
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 3 cloves of garlic, chopped
  • 1/3 cup loosely packed fresh parsley, tough stems removed
  • 1/8-1/4 teaspoon ground cumin (add more or less depending on spice preference)
  • 2 Tablespoons olive oil + more for serving
  • salt and pepper to taste
  • Minced parsley
  • pine nuts
  • extra olive oil for serving


  1. Preheat the oven to 425 degrees. Place the eggplant slices cut side down on a prepared baking sheet and roast until fork tender and slightly charred on the skins. Anywhere from 30 -45 minutes. Start checking eggplant after about 25 minutes. Remove from the oven and let it slightly cool.
  2. Scoop out the eggplant flesh and place in the bowl of a food processor. Add the rest of the ingredients and whirl away until smooth and well combined. You may have to stop the processor a few times to scrape down the sides. Taste test and adjust seasonings as necessary. If the mixture is too thick add a little more oil or water. Season to taste with plenty of salt and pepper.
  3. Store in an airtight container in the fridge for up to 7 days.


*Use this recipe as a guide. *Always adjust measurements and ingredients to suite your personal preference. *Taste test as you go. *Have fun in the kitchen!

Leave a Reply

18 thoughts on “Roasted Eggplant Hummus

  1. This sounds delicious! My husband and I LOVE eggplant, so we’ll have to add this to our routine before eggplant season ends. He also made a delicious homemade eggplant parm recently. Time consuming, but so tasty.

    1. Andrea says:

      I hope you give this a whirl! I love eggplant parm, thanks for the reminder to make some soon 🙂

  2. Julie says:

    I’ve created 12 different types of hummus including eggplant, sweet potato, avocado, parsnip, carrot, beet, & cauliflower. I’d love some new suggestions as it’s a wonderful sauce, side dish, & entree with vegetables. Also, I added sundried tomatoes, nooch, & smoked paprika which really enhanced the eggplant hummus. I love your recipes as they’re easy to adjust to my preferences, simple, delicious, & have beautiful accompanying photos!

  3. you just blew my mind. hummus is yummus and roasted eggplant is my jam. I’ve even made moutabal/baba ghanoush but I’ve never ever thought to put roasted eggplant in hummus! you are a crafty one! I can’t wait to try this.

    1. Andrea says:

      haha! I hope you love this as much as we do!

  4. This is so clever! I’ve made hummus, I’ve made baba ganoush, but I’ve never considered doing a mash-up. Genius! Thanks for an amazing recipe.

    1. Andrea says:

      I love baba ganoush too! That’s actually what inspired this recipe!

  5. Francesca says:

    oh!! this reminds me of baba ghanoush or mast o museer!

    1. Andrea says:

      totally! I love baba ganoush and I need to get a recipe on here soon. I hope you try this dip. We can’t get enough of it!

  6. kelli says:

    mmm looks amazing!

  7. This hummus sounds absolutely delicious. I would have never thought to add eggplant–yum!

  8. Ooooh, I have a ton of tahini in my fridge that I need to use up — and I’m always looking for new creative ways to make eggplant! It always looks so pretty in the store, but I never know what to do with it when I get it home. Thanks so much for sharing!

  9. Joana says:

    Wow, fantastic idea! This inspires me to make a variation of my eggplant caviar recipe!

  10. Laura says:

    I wanna make this for the boyfriend, but he has a seseme allergy. What should I do to replace the thaini? Add more oil?

    1. Andrea says:

      You could try substituting with raw, unsweetened almond butter. I haven’t tried this but it could work really well. Let me know how it turns out!!!

  11. Angela says:

    This recipe is amazing! I had never even bought an eggplant prior to making this recipe ( I know…crazy). I absolutely love the flavor of this hummus! Tastes so fresh and earthy. Love it! Thank you for sharing!

  12. Carolyn says:

    It is absolutely delicious and so easy to make!

  13. Laurie Kaye says:

    Great basic recipe – I leave out the oil and add roasted garlic cloves, roasted yellow and red peppers, chopped kale and a bit of turmeric, and whip it up in my Vitamix !

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