Always a Twist

Roasted Eggplant Hummus

Appetizer | October 24, 2016 | By

Roasted Eggplant Hummus

Thoughts and Inspiration: Who doesn’t love them some hummus?!  This recipe, along with the next, will feature eggplant.  I feel like eggplant is one of those vegetables that people have a love/hate relationship with.  I LOVE it.  I love it grilled, roasted, sautéed, fried.. basically any way!  This recipe is a basic hummus with roasted eggplant pureed together.  It is yummy!  The eggplant makes the hummus creamier and silkier.  Enjoy with vegetables, pita chips, or as a spread on a sandwich.  






Roasted Eggplant Hummus

Roasted Eggplant Hummus
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Cook Time
20 min
Total Time
30 min
Cook Time
20 min
Total Time
30 min
  1. 1 medium sized eggplant, roasted
  2. 1 tsp olive oil
  3. 1 15oz can chickpeas, drained and washed
  4. 3 Tbsp tahini
  5. ½ tsp paprika
  6. ½ tsp cumin
  7. 1 tsp salt
  8. ¾ lemon, juiced
Roasted Eggplant
  1. Preheat oven to 400F.
  2. Slice eggplant lengthwise.
  3. Gently rub olive oil on the skin side of the eggplant.
  4. Place eggplant on a baking dish skin side up and roast for 20 minutes.
  5. Remove from oven and allow to cool for 10 minutes.
  6. Using a spoon, scoop out the inside flesh of the eggplant (leaving just the skin behind).
  1. Add all ingredients into a food processor, including roasted eggplant, and puree until smooth.
  2. Serve in a bowl with a drizzle of extra virgin olive oil and a sprinkle of paprika.
Not an eggplant fan?
  1. Use the base recipe and add in your favorite ingredient: Roasted red pepper, Cilantro, Kalamata olives, etc.
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