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Eggplant Hummus

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  • Author: Nadine
  • 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


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.



Eggplant Hummus:

  • 2 large eggplants/aubergines
  • 1 1/2 cups (300 g) canned chickpeas, drained and rinsed
  • 1/2 cup (125 ml) tahini, stirred before using
  • 1/4 cup (60 ml) fresh lemon juice
  • 2 tsp ground cumin
  • 2 tsp fine sea salt
  • 1/4 cup (60 ml) olive oil + more for drizzling

Harissa Chickpeas:

  • 1/3 cup (~65 g) canned chickpeas, drained and rinsed
  • 1/2 tbsp olive oil
  • 1 tsp harissa seasoning

For Topping (optional but highly recommended):

  • Microgreens
  • Extra harissa seasoning


Eggplant Hummus:

  1. Preheat the oven to 450°F (235°C) and line a large baking sheet with parchment paper.
  2. Cut the eggplants in half lengthwise and cut one of the halves in half. Set aside a piece of the cut half for later.
  3. Drizzle the eggplants generously with olive oil on both sides and spread the oil until evenly coated.
  4. 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.
  5. 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)
  6. Scoop the flesh out of the cooled eggplant with a spoon and measure out 2 cups (530 g) of roasted eggplant.
  7. Place the eggplant, chickpeas, tahini, lemon juice, cumin, and salt into a food processor.
  8. With the food processor on, slowly drizzle in the olive oil. Blend for 1-2 minutes until well combined.

Harissa Chickpeas:

  1. With the oven preheated to 400°F (205°C), toss the chickpeas in 1/2 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.
  2. 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.


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.


  • Serving Size: 1/8 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