This eggplant hummus is a delicious twist on the classic dip that I love making for a quick and healthy snack. Roasting the eggplant brings out its rich, smoky flavor, which pairs perfectly with the chickpeas and tahini. This recipe is easy to prepare and results in a smooth, creamy hummus that’s perfect for dipping or spreading.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Roasted, smoky flavor. The charred eggplant adds a smoky flavor that pairs perfectly well with chickpeas and lemon juice.
- Easy to make. My recipe takes only 15 minutes to make, so you can have a quick and delicious snack any day of the week.
- Healthy homemade dip. Just like my hummus and falafel bowl and spicy hummus recipes, this recipe is also high in protein and packed with vitamins and nutrients.
📋 Ingredients and notes
To make this eggplant hummus recipe, you’ll need an eggplant, garlic cloves, a can of chickpeas, lemon juice, water, tahini paste, cumin powder, salt, black pepper, and olive oil.
Variations & Substitutions
- Eggplant. Choose a ripe eggplant that has a smooth, shiny skin with no blemishes. You can also use a Japanese eggplant.
- Chickpeas. Also known as garbanzo beans. Canned chickpeas will work best, just make sure to drain and rinse them.
- Tahini paste. You can really taste the tahini in this recipe, so make sure to use a good quality one.
- Garlic. Use a fresh garlic clove. You can also use garlic powder.
- Lemon juice. Squeeze one or two fresh lemons for the best flavor. Add more to taste.
- Seasonings. Season to taste with cumin powder, sea salt, and pepper.
📖 How to make eggplant hummus
Step 1:
Preheat your oven to 400°F.
Step 2:
Pierce the eggplant a few times with a fork to allow steam to escape.
Step 3:
Place it on a baking sheet and roast in the preheated oven for 40-50 minutes, turning halfway through, until the skin is wrinkled and the flesh is very tender.
Step 4:
Remove from the oven, let cool slightly, then slice open and scoop out the flesh into a blender jug or food processor jug.
Step 5:
Add the garlic clove, chickpeas, lemon juice, water, tahini paste, cumin powder, and salt to the blender and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
Step 6:
Serve it with a drizzle of olive oil on top.
Shruthi’s Top Tip
Ensure the eggplant is fully roasted by checking if the skin is wrinkled and the flesh is very tender before removing it from the oven. Then, let the eggplant cool slightly after roasting to make scooping out the flesh easier and safer.
- Roast the garlic clove along with the eggplant for a milder, sweeter flavor.
- Blend the ingredients in stages, starting with the eggplant and chickpeas, then adding the liquids and seasonings for a smoother consistency.
- For a smoky flavor, roast the eggplant on a grill instead of in the oven.
- To avoid bitterness, peel the eggplant before roasting if the skin is thick.
👩🏽🍳 Troubleshooting FAQs
Eggplant hummus uses chickpeas, making it thicker and more similar to traditional hummus, while baba ghanoush relies solely on the eggplant for its base and has a smokier flavor.
Yes, you can freeze eggplant hummus. Place it in an airtight container and freeze for up to 3 months. Then, thaw it in the refrigerator and stir well before serving.
Absolutely! You can add roasted red peppers, cherry tomatoes, sun-dried tomatoes, cumin, paprika, or fresh herbs like parsley or cilantro to customize the flavor of your eggplant hummus.
🍴 How to serve roasted eggplant hummus
The best part about eggplant hummus is that it goes well with so many dishes. Serve it as a dip with pita bread, naan flatbread, pita chips, or fresh vegetables, as a spread on sandwiches or wraps, or as a topping for salads, like my roasted vegetable salad or vegan caesar salad.
🍴Storage and reheating suggestions
Store hummus in an airtight container like a sealed jar. You can store it in the fridge for up to 5 days. You can also freeze it for up to 3 months. Then when ready to use, simply thaw it overnight in the fridge.
🍴 Other dip recipes
If you like this recipe, check out my other delicious dip recipes:
Jalapeno Corn
Cream Cheese Corn Dip
Spicy chickpea dip
Spicy Queso Diablo
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Eggplant Hummus
Equipment
- 1 Blender or Food Processor
Ingredients
- 1 eggplant, large
- 1 garlic clove, large
- 1 15 ounce can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon water
- 3 tablespoons tahini paste
- ¼ teaspoon cumin powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon olive oil, for serving
Instructions
- Preheat your oven to 400°F.
- Pierce the eggplant a few times with a fork to allow steam to escape.
- Place it on a baking sheet and roast in the preheated oven for 40-50 minutes, turning halfway through, until the skin is wrinkled and the flesh is very tender.
- Remove from the oven, let cool slightly, then slice open and scoop out the flesh into a blender jug or food processor jug.
- Add the garlic clove, chickpeas, lemon juice, water, tahini paste, cumin powder and salt to the blender and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
- Serve it with a drizzle of olive oil on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
