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

Ingredients

  • 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
Garnishes:
  • Minced parsley
  • pine nuts
  • extra olive oil for serving

Preparation

  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.

Notes

*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!

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