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.

 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.

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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