Roasted Eggplant Hummus

Roasted Eggplant Hummus

Having many green thumbs in your family means occasionally having to come up with creative ways to use fresh produce.  This was the case this past summer with a seemingly endless supply of eggplants from my parent’s garden. I used this opportunity to make baba ghanoush, a roasted eggplant dip, which just so happens to be one of my favourite dips.  As I was browsing through recipes I realized how the ingredients in baba ghanoush were almost identical to those in hummus, so combining the two just made perfect sense!

The result is a deliciously creamy dip, with just a hint of smokiness from the roasted eggplant, and a nice kick from the garlic and fresh lemon.  The roasted eggplant serves two purposes: one to add extra vegetables into your diet (always a bonus!), and two it adds extra moisture so you don’t have to use a ton of excess oil.  You can find tahini, or sesame paste, in most super market alongside other nut and seed butters.

This dip is great served with whole-wheat pita, tortilla chips, cut up vegetables or as a substitute for mayo in sandwiches or wraps.

Roasted Eggplant Hummus

Recipe by Kirsten, makes ~ 3 cups of hummus.  

2 globe eggplants, or 4 Japanese eggplants.
2 lemons, juiced
¼ cup tahini
2 cloves garlic
1 19oz (540ml) can of chickpeas, drained and rinsed under water.
2 tablespoons olive oil, plus more for garnish
Salt and pepper to taste
Smoked paprika (optional garnish)


  1. Roast the eggplants: using a fork pierce the eggplant a few times then place on a on tin-foil lined baking sheet.  Roast at 400F for 30-40 minutes, until insides are soft and the outer skin is slightly charred and wrinkled.
  2. One cooled, slice eggplants in half and scrap out inside, leaving the charred skins behind. Set aside
  3. Add the remaining ingredients, minus the eggplant, into your food processor and blend together.  Next add the roasted eggplant and pulse a few times to combine.  This will yield a slightly chunky dip so if you prefer a more creamy consistency continue to blend.  Season with a generous pinch of salt and pepper to taste. If needed you can add a tablespoon or two of water if the mixture seems dry.
  4. Transfer to a serving dish and refrigerate until ready to serve.  Garnish with smoked paprika and a drizzle of good quality olive olive.

6 thoughts on “Roasted Eggplant Hummus

  1. Pingback: Easy Hummus Recipe | Not Another Hippy

  2. Pingback: Roasted Eggplant with Tahini and Pomegranate | Titan's Table

  3. Pingback: Gaga for Baba Ghannouj | SIM | ANTICS

  4. Pingback: Caribbean Eats! | Caribbean Eats!

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