Roasted Eggplant Hummus


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 Roasted Eggplant Hummus | Homemade Hummus | Easy Hummus Recipe | 6 Ingredient Hummus | Food Made Simple

I love all things Mediterranean, especially hummus, but I have always been slightly nervous to make my own.  A few of my friends assured me that it was super easy but for some reason it always just seemed so complicated.

Well, now that I have made it I can honestly tell you that it is NOT complicated at all.


Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less

It is so easy.  So cheap.  So yummy and the perfect summer snack!

 All you really need to make hummus is a can of chickpeas, some garlic, salt, & some olive oil–the rest of the ingredients are completely optional.  I personally think adding the roasted eggplant adds a great texture and depth of flavor, but you could easily make it without it.

Roasted Eggplant Hummus ingredients.

Here is what you need:

1 medium-to-large eggplant
1 15 oz. can chickpeas
1 1/2 teaspoons fresh garlic, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1/4 cup olive oil 

Peel the eggplant and cut into thick slices.

Step 1: Peel eggplant & cut into thick slices.

Sprinkle eggplant slices with salt and let sit for about 15 minutes.

Step 2: Sprinkle both sides heavily with salt, then let sit for 15-30 minutes.  Preheat oven to 400 degrees.

Pat eggplant slices dry of excess water.

Step 3: Rinse salt off eggplant slices & pat dry.

PLace eggplant slices on baking sheet. Brush with olive oil and sprinkle with salt and pepper.

Step 4: Then place on foil-lined cookie sheet, brush with olive oil, & sprinkle lightly with salt and pepper.  Roast for 30 minutes. Let cool slightly.

Add chickpeas, garlic, and other ingredients to a food processor and blend for a few seconds, until smooth.

 Step 5:  Place chickpeas in food processor.  Add garlic, parsley, salt, pepper, & lemon juice, then pulse until blended.  Just a few seconds.

Add eggplant to food processor and blend for a few seconds.

 Step 6:  Add roasted eggplant and pulse again until blended, just a few seconds more.

Slowly add olive oil as food processor is blending; blend until smooth.

 Step 7:  While food processor is running, slowly add olive oil in a steady stream & mix until blended.

Serve hummus dip with veggies or crackers, or use as a sandwich spread.

Step 8: Transfer to dish and let chill for 4 hours or overnight, until flavors are blended.  Serve with pita or tortilla chips and some fresh veggies.

Roasted Eggplant Hummus | Homemade Hummus | Easy Hummus Recipe | 6 Ingredient Hummus | Food Made Simple


  1. June 28 at 12:44PM

    Definitely making this when our eggplant from our garden comes in!


  2. June 28 at 12:52PM

    My household loves hummus so we will be trying this out in the near future for sure!

  3. June 29 at 05:09PM

    Does salting the eggplant before help with the bitterness? I was making a layered vegetables smothered with mozzarella dish for my website & the bitterness of the eggplant made me remove it from the dish entirely.
    I’ll have to try this! I love hummus.

    • Diane
      July 3 at 07:14PM

      I believe the purpose of salting is to pull excess water out.

  4. July 13 at 08:20PM

    Ruth, We love humus and we love eggplant, but I’ve never thought of using eggplant to make humus, but it makes perfect sense. Thanks for the idea.

    • Ruth Soukup
      July 13 at 09:07PM

      It is so easy and tastes amazing!! I hope you love it! 🙂

  5. Daphne
    October 3 at 12:34PM

    Wow this looks so yummy! Can it be stored in the fridge and/or freezer for long?

  6. Hidalma porcel
    June 20 at 09:11PM

    Is delicious I can’t wait to make it I tried before is sooooo gooood

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