This Roasted Eggplant Hummus is creamy, full of flavor, and makes a delicious healthy snack that comes together in 45 minutes. It’s made with oven roasted eggplant and topped with harissa chickpeas for extra texture and flavor.
If you love hummus and baba ganoush, this Eggplant Hummus is the perfect blend of both. The roasted eggplant gives it a lightly smoky flavor while the chickpeas add a layer of creaminess that tastes amazing when scooped up with a warm slice of pita.
This hummus is made with a blend of tahini, lemon juice, and cumin. All of which is topped with a handful of roasted harissa chickpeas and a drizzle of olive oil. Once you have everything ready to go, all you need to do is add your ingredients to a food processor and blend until everything is combined. It’s that easy! Eat it with fresh vegetables, soft pita bread, or spread it on sandwiches.
Ingredients
- Eggplants: You’ll need 2 medium sized eggplants.
- Chickpeas: It wouldn’t be hummus without them! They’re also great for roasting and using as a topping for added texture.
- Tahini: This adds an extra element of flavor and creaminess.
- Lemon Juice: Fresh lemon juice is best.
- Ground Cumin: You’ll need 2 tsp.
- Salt: We use fine sea salt.
- Olive Oil: ¼ cup (60 ml) is used for the hummus plus a bit more for roasting the eggplant.
- Harissa Seasoning: Elevate your hummus with harissa roasted chickpeas and sprinkle a bit of extra seasoning on top.
How to Make Eggplant Hummus
Preheat the oven to 450°F (235°C) and slice the eggplants in half lengthwise. Cut one of the halves in half and set aside for later. Drizzle with olive oil and poke holes in the skin with a fork. Roast for 12 minutes, flesh side down then flip and roast for 3 additional minutes.
Cool for 5-10 minutes then scrape out the flesh and measure 2 cups or 530 g of eggplant.
Place all the ingredients (except the olive oil) into a food processor.
Turn the food processor on and slowly add in the olive oil, blending for 1-2 minutes until everything is well combined.
Dice the remaining eggplant that was set aside earlier and place the pieces on a baking sheet lined with parchment paper. Toss some chickpeas in oil and harissa seasoning and place them on another small, lined baking sheet. Roast them at 400°F (205°C) for a few minutes then remove them from the oven.
Top the hummus with the roasted eggplant pieces, harissa chickpeas, and a drizzle of olive oil. We also like to add some radish microgreens and a generous sprinkle of harissa seasoning. Serve with a warm piece of pita and enjoy!
Tips
- To know if your eggplant is still good, have a look at its skin. If it’s no longer shiny and firm and it’s starting to shrivel, it’s likely past it’s prime. It doesn’t have to be overly firm, but it shouldn’t be completely squishy either. The inside should be a light yellowy-green color when cut. If you notice a lot of brown spots inside, that’s a clear sign that your eggplant is overripe.
- Depending on how fresh and firm your eggplant is, the baking time could vary slightly. You’ll know it’s done when the flesh is soft and tender.
- Use fresh lemon juice. It really helps to bring all the flavors together and bottled juice just doesn’t have the same bright taste that fresh lemon juice does.
- Sprinkle some radish microgreens and harissa seasoning on top for added color and flavor.
- Enjoy this hummus with warm pita bread, fresh vegetables, or on a slice of toast with a poached egg and some microgreens. You can even use it in sandwiches!
FAQ
Yes! Garbanzo is the Spanish word for chickpeas so they’re often used interchangeably. If all you have is a can of garbanzo beans, don’t worry. It’s the same thing!
Baba ganoush only calls for eggplant as its base ingredient whereas hummus is made from blended chickpeas. This recipe contains both roasted eggplant and chickpeas, making it an eggplant hummus! It’s the perfect middle ground between the two.
Transfer the hummus to an airtight container and store in the fridge for up to 5 days. You can also freeze it by placing it in a Ziploc bag and storing it for up to 4 months in the freezer.
📖 Recipe
Eggplant Hummus
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Appetizers, Dips
- Method: Food Processor
- Cuisine: Middle Eastern
Description
This Roasted Eggplant Hummus is creamy, full of flavor, and makes a delicious healthy snack that comes together in 45 minutes. It’s made with oven roasted eggplant and topped with harissa chickpeas for extra texture and flavor.
Ingredients
Eggplant Hummus:
- 2 large eggplants/aubergines
- 1 ½ cups (300 g) canned chickpeas, drained and rinsed
- ½ cup (125 ml) tahini, stirred before using
- ¼ cup (60 ml) fresh lemon juice
- 2 tsp ground cumin
- 2 tsp fine sea salt
- ¼ cup (60 ml) olive oil + more for drizzling
Harissa Chickpeas:
- ⅓ cup (~65 g) canned chickpeas, drained and rinsed
- ½ tbsp olive oil
- 1 tsp harissa seasoning
For Topping (optional but highly recommended):
- Microgreens
- Extra harissa seasoning
Instructions
Eggplant Hummus:
- Preheat the oven to 450°F (235°C) and line a large baking sheet with parchment paper.
- Cut the eggplants in half lengthwise and cut one of the halves in half. Set aside a piece of the cut half for later.
- Drizzle the eggplants generously with olive oil on both sides and spread the oil until evenly coated.
- Poke holes into the skin with a fork and bake for 12 minutes with the flesh side down. Turn the eggplants over and bake for an additional 3 minutes or until the eggplants are soft and tender. Remove from the oven and let cool for 5-10 minutes.
- Meanwhile, reduce the oven temperature to 400°F (205°C) and line a baking sheet with parchment paper. Take the remaining eggplant piece and dice it. Toss in olive oil and bake for 15 minutes.* (see notes)
- Scoop the flesh out of the cooled eggplant with a spoon and measure out 2 cups (530 g) of roasted eggplant.
- Place the eggplant, chickpeas, tahini, lemon juice, cumin, and salt into a food processor.
- With the food processor on, slowly drizzle in the olive oil. Blend for 1-2 minutes until well combined.
Harissa Chickpeas:
- With the oven preheated to 400°F (205°C), toss the chickpeas in ½ tbsp olive oil and 1 tsp harissa seasoning. Bake for 10-15 minutes or until the seasoning is baked in. Toss halfway to make sure they brown evenly and don’t burn.
- Place the hummus into a bowl and top with the roasted eggplant chunks, harissa chickpeas, and olive oil. Add micro greens and harissa seasoning if desired.
Notes
Depending on how fresh and firm your eggplants are, the baking time could vary. You’ll now it’s done roasting when the flesh is soft and tender.
You can make the chickpeas at the same time you’re making the roasted eggplant chunks. They bake at the same temperature and this way cuts back on time. Just make sure to keep an eye on the chickpeas as they could be done sooner than the eggplant.
Nutrition
- Serving Size: ⅛ of the recipe
- Calories: 235
- Sugar: 4.2 g
- Sodium: 717 mg
- Fat: 17.6 g
- Carbohydrates: 17.1 g
- Fiber: 6.3 g
- Protein: 6.2 g
Keywords: eggplant hummus, eggplant dip, hummus, food processor
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