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Roasted Eggplant Hummus

Ingredients
  

  • 1-2 tbsp olive oil
  • 1 large eggplant 2 cups roasted eggplant flesh
  • 1- 15.5 oz can of garbanzo beans chickpeas, liquid reserved
  • ¼ cup tahini
  • 2 cloves garlic
  • Juice from one lemon
  • 1 tsp salt
  • ½ tsp pepper
  • ¾ tsp cumin
  • ½ tsp smoked paprika
  • Parsley

Instructions
 

  • Preheat oven to 450.
  • Slice eggplant in half, lengthwise. Score the flesh side, slicing diagonal lines about ¼ - ½ inch deep. You will end up with a crisscross pattern on the flesh.
  • Brush the eggplant flesh with olive oil and sprinkle with salt and pepper. Place flesh-side down on a foil lined baking sheet. Cook for about 30 minutes or until the skins easily give when lightly pressed. Set out until cool enough to touch.
  • Add garbanzo beans, tahini, garlic, lemon juice, salt, cumin, smoked paprika, and 2 cups of the eggplant flesh (discard the skins) into a food processor. Process until a desired consistency is reached. I added about 2-3 tbsp of the garbanzo bean liquid to get the consistency I wanted.
  • Top with chopped parsley and extra virgin olive oil to serve.