Roasted Eggplant Hummus is a tasty way to enjoy hummus with some added veggies. In fact, each serving of this appetizer has a whole serving of vegetables
I have this obsession with hummus. I’ve made it too many times to count, and I’ve posted about it borderline too many times to be normal.
It wouldn’t be weird if I had an I ♥ hummus bumpersticker.
Well I guess it would be kinda weird, but it wouldn’t be a lie.
Since eggplant is in season for the next few months, I thought it would be a good idea to make an eggplant hummus.
Naturally, I thought right.
Roasting the eggplant really brings out its flavor and makes this hummus good-oooo-oood.
I love how this hummus is so satisfying but also packs in the veggies.
I discuss my obsession with veggies almost daily, so it shouldn’t surprise you that hummus with lots of veggies that’s served with veggies makes me really happy. Even if you’re not a veggie-loving freak like me, you will like this roasted eggplant hummus.
Roasted Eggplant Hummus
- 1.5 pound eggplant chopped (about 8 cups)
- 3 TBSP olive oil divided
- 15 ounce can chickpeas rinsed & drained
- 1 medium lemon juiced, about 1/4 cup
- 1 clove garlic minced
- 1/4 cup fresh parsley minced
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- Preheat oven to 450*F. Line a baking sheet with parchment or foil (for easier clean up).
- Toss chopped eggplant with 1 tablespoon of olive oil. Transfer to baking sheet, and roast for 25 minutes. Set aside to cool.
- Add eggplant to the bowl of a food processor. Process until combined, about 30 seconds. Add chickpeas and process until pureed, about 1-2 minutes.
- Add lemon juice, garlic, parsley, salt, and cayenne pepper. Process for about 30 seconds. Pour in remaining 2 tablespoons of olive oil and process until smooth. Taste and add additional seasonings if necessary. Serve with sliced veggies, crackers, or chips.
Doesn’t this recipe look good?! You should probably share it:1