Craving a taste of the Mediterranean? This Roasted Eggplant Hummus is absolutely delicious and super easy to make (not to mention packed with healthy protein!) With just 6 ingredients and in about an hour you have a tasty side dish or appetizer that everyone will love!

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.

DIG DEEPER


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.

Craving a taste of the Mediterranean? This Roasted Eggplant Hummus is absolutely delicious and super easy to make (not to mention packed with healthy protein!) With just 6 ingredients and in about an hour you have a tasty side dish or appetizer that everyone will love!

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

Craving a taste of the Mediterranean? This Roasted Eggplant Hummus is absolutely delicious and super easy to make (not to mention packed with healthy protein!) With just 6 ingredients and in about an hour you have a tasty side dish or appetizer that everyone will love!

 

Ruth Soukup

Ruth Soukup - LIVING WELL SPENDING LESS. Practical solutions for everyday overwhelm. Food Made Simple, Life Etc., Home 101, Smart Money. Start organizing your whole life today!