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A white bowl filled with Eggplant and Chickpeas Hummus in the foreground and a small bowl of sugar snap peas in the background.
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Roasted Eggplant and Chickpea Hummus

When you want to kick up your hummus game, making this Roasted Eggplant and Chickpea Hummus is the healthy and delicious recipe you need.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Appetizer Dip, healthy
Servings: 2 cups
Calories: 452kcal
Author: Renee Goerger

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.
  • 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

Store this roasted eggplant and chickpea hummus in an air-tight container in the refrigerator for up to two weeks.

Nutrition

Calories: 452kcal | Carbohydrates: 75g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Sodium: 2933mg | Potassium: 2881mg | Fiber: 38g | Sugar: 44g | Vitamin A: 291IU | Vitamin C: 28mg | Calcium: 131mg | Iron: 3mg