Roasted Eggplant Hummus

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.

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.

Here is what you need:

Step 1: Peel eggplant & cut into thick slices.

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

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

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.

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

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

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

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.

Print

Roasted Eggplant Hummus

This 6 ingredient hummus is absolutely delicious and super easy to make!

Course Side Dish

Cuisine Mediterranean

Keyword Roasted Eggplant Hummus

Prep Time 30 minutes

Cook Time 30 minutes

Chill for 4 hours

Total Time 1 hour

Author Ruth Soukup

Ingredients

• 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

Instructions

1. Peel eggplant & cut into thick slices.
2. Sprinkle both sides heavily with salt, then let sit for 15-30 minutes. Preheat oven to 400 degrees.
3. Rinse salt off eggplant slices & pat dry.
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.
5. Place chickpeas in food processor. Add garlic, parsley, salt, pepper, & lemon juice, then pulse until blended. Just a few seconds.
6. Add roasted eggplant and pulse again until blended, just a few seconds more.
7. While food processor is running, slowly add olive oil in a steady stream & mix until blended.
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.

Recipe Notes

Number of servings (yield): 6-8