When you want to kick up your hummus game, making this Eggplant and Chickpea Hummus is the healthy and delicious recipe you need.
If you love a good dip (and who doesn't?) check out some of my other favorite recipes. I guarantee you'll look for reasons so serve them throughout the year. Cheesy Corn and Black Bean Dip, Roasted Garlic Dip (aka Vampire Dip), Patty Melt Dip, and last, but not least Cucumber Dill Dip.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- Why this recipe works
- What makes this homemade hummus better than store-bought hummus?
- What is the best type of eggplant to use in this recipe?
- Health benefits of eggplant:
- Can the skin of an eggplant be eaten?
- How much hummus will this recipe make:
- What is the difference between this recipe and baba Ghanoush?
- How long will this eggplant hummus take to make from start to finish:
- How to make roasted eggplant and chickpea hummus:
- Additional eggplant recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- eggplant (approximately 2½ - 3 pounds)
- olive oil
- salt and pepper
- canned chickpeas (drained, liquid reserved)
- tahini (sesame seed paste)
- garlic
- sesame seeds for garnish (optional)
- dippers of choice (vegetables, crackers, bread...)
Kitchen tools and equipment needed:
- baking sheet
- aluminum foil (optional)
- blender
- measuring spoons
- air-tight container (for storage)
- chef's knife (optional, for mincing garlic)
- cutting board (optional, for mincing garlic)
- garlic press (optional)
- large spoon
Why this recipe works
This roasted eggplant dip is a wonderfully healthy snacking option for all your dipping needs.
What makes this homemade hummus better than store-bought hummus?
Simple. The flavor!
The roasted eggplant's addition gives this hummus an incredible depth of flavor that stands heads and hands over a store-bought variety.
When making hummus at home, you get to control the amount of sodium and seasonings, and you get to choose the quality of ingredients with no preservatives added.
You also know the day it was made so you can keep better track of its freshness (although odds are you don't need to worry about that because it won't last for too very long).
What is the best type of eggplant to use in this recipe?
You can use whatever type is available to you as they'll all work equally as well.
As you can see in the how-to photos below, I used a Japanese eggplant variety we grew in our summertime raised garden bed.
Health benefits of eggplant:
You may be surprised to learn that eggplant are a tremendous source of vitamins and minerals.
They are a great source of vitamin C, K, B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, potassium, and more!!
Find out more about the surprising health benefits of eggplant.
Can the skin of an eggplant be eaten?
Yes.
The skin of an eggplant is totally edible, however, it can sometimes be tough and bitter.
For this recipe, I chose not to add the skins into the hummus, so after roasting the eggplant I used a spoon to scoop out the cooked eggplant flesh and discarded the skins.
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How much hummus will this recipe make:
Approximately 2 cups.
What is the difference between this recipe and baba Ghanoush?
This hummus combines both chickpeas and roasted eggplant. Baba Ghanoush doesn't have chickpeas and is made with only with roasted eggplants.
How long will this eggplant hummus take to make from start to finish:
Naturally, the roasting of the eggplant is what will take the most time when making this recipe.
As I mentioned earlier, I used a Japanese eggplant variety (long and slender), and, for me, the roasting time was 40 minutes in a 400-degree oven.
However, if you're using a different variety of eggplant, the roasting time will differ depending on your eggplant variety's size and thickness.
Once you can easily pierce the eggplant's flesh with a fork, you know it's cooked through, and it can be easily removed from the skin when cooled.
How to make roasted eggplant and chickpea hummus:
- Preheat oven to 400-degrees F (205 degrees Celsius).
- Trim and slice the eggplant in half lengthwise.
- Lay the prepared eggplant in a single layer on a baking sheet.
- Drizzle the eggplant with olive oil and season with salt and pepper.
- Roast in the oven for approximately 40 minutes (more for larger eggplant), until golden and a fork can easily pierce the flesh.
- Allow the eggplant to cool until you can easily handle them.
- Once cooled, scoop out the flesh of the eggplant with a spoon and set it aside.
- Meanwhile, drain the liquid from a can of chickpeas (reserve it for later).
- Add the drained chickpeas, roasted eggplant flesh, tahini, minced garlic, salt, and pepper to a blender.
- Blend on high until creamy, adding some of the reserved chickpea liquid, as needed, to meet your desired consistency.
- Spoon the eggplant and chickpea hummus into a bowl for serving OR place in an air-tight container and refrigerate until ready to serve.
- To serve, drizzle with olive oil and sprinkle sesame seeds over top.
- Serve with fresh vegetables, chips, bread, you name it!
Additional eggplant recipes:
*Crispy Eggplant Chips (shown below)
These delicate and Crispy Baked Eggplant Chips are packed with flavor thanks to light brushing of homemade basil-infused olive oil, and grated Parmesan cheese.
Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.
This Fried Eggplant sandwich is seriously delicious. Golden brown fried eggplant slices are layered between toasted bread with lettuce, tomato, and sauteed green bell pepper. One bite and you’ll be hooked. This sandwich is so, so good!!
*Garden Harvest Polenta Stacks
Fun, colorful and gluten-free, these Grilled Garden Harvest Polenta Stacks are perfect for a meatless meal while taking full advantage of summer’s bounty of seasonal, zucchini, eggplant, tomatoes and basil.
*Roasted Eggplant and Chickpea Hummus (shown below) THIS IS THE PLACE!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Roasted Eggplant and Chickpea Hummus
Equipment
- can opener optional
- aluminum foil optional
- kitchen timer optional
Ingredients
- 2½ - 3 pounds eggplant
- 1 tablespoon olive oil
- salt and pepper
- 1 can (16 ounces) chickpeas drained, liquid reserved
- 2 heaping tablespoons tahini
- 1 clove garlic minced
- 2½ teaspoon coarse salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil for finishing
- 1 teaspoon sesame seeds for finishing
Instructions
- Preheat oven to 400-degrees F (205 degrees Celsius).
- Trim and cut the eggplant in half lengthwise. Place them (cut side up) on a baking sheet.
- Drizzle the cut eggplant with 1 tablespoon olive oil and season with salt and pepper to taste.
- Roast the eggplant in the preheated oven for 40 minutes (longer if using larger eggplants), until a fork pierces through the flesh easily. Remove and cool.
- Meanwhile, drain a can of chickpeas (reserving the liquid) and place them in a blender.
- When the eggplant is cool enough to handle scoop out the flesh from the skins (discarding the skins) and place in the blender with the drained chickpeas.
- Add the tahini, 2 tablespoons of reserved chickpea liquid, 1 clove of minced garlic, 1½ teaspoon salt, and ½ teaspoon of black pepper to the blender.
- Cover and blend until creamy, adding more chickpea liquid, if desired, to reach your preferred consistency.
- Add to a bowl and drizzle with additional olive oil, and a sprinkling of sesame seeds before serving with dippers of your choice.
Notes
Nutrition
I sincerely hope you've enjoyed today's savory and healthy roasted vegetable dip recipe as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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