Eggplant Hummus

Course: Dips

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: cups

Calories: 229kcal

Author: Shruthi Baskaran-Makanju

This creamy and flavorful eggplant hummus is ready in just 15 minutes. In this easy recipe, I combine roasted eggplant with chickpeas and tahini for a delicious dip.

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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