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.
Servings: 2 cups
Calories: 452kcal
Equipment
- can opener optional
- aluminum foil optional
- kitchen timer optional
Ingredients
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
Store this roasted eggplant and chickpea hummus in an air-tight container in the refrigerator for up to 7-10 days.
Nutrition
Serving: 1cup | Calories: 452kcal | Carbohydrates: 75g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 2933mg | Potassium: 2881mg | Fiber: 38g | Sugar: 44g | Vitamin A: 291IU | Vitamin C: 28mg | Calcium: 131mg | Iron: 3mg
