Eggplant and Hummus Pita Crisps Recipe

Name: Eggplant and Hummus Pita Crisps Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium pitas, cut into wedges and toasted; 2 cups canned chickpeas (garbanzo beans); 2/3 cup tahini; 6 tablespoons extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 teaspoon paprika; 2 garlic cloves, peeled; 1 medium eggplant; 2 tablespoons sherry vinegar; 2 tablespoons capers, coarsely chopped; 1/4 cup parsley, minced; 1 garlic clove, minced; 1 tablespoon extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1/2 cup pine nuts, toasted and coarsely chopped

Servings: persons

4 medium pitas, cut into wedges and toasted
2 cups canned chickpeas (garbanzo beans)
2/3 cup tahini
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon paprika
2 garlic cloves, peeled
1 medium eggplant
2 tablespoons sherry vinegar
2 tablespoons capers, coarsely chopped
1/4 cup parsley, minced
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 cup pine nuts, toasted and coarsely chopped

1
In a food processor, puree the chickpeas, tahini, 3 tablespoons of the olive oil, the lemon juice, paprika, and garlic until smooth, adding more olive oil if the mixture seems too thick.
2
Season with salt and freshly ground black pepper to taste.
3
Transfer to a bowl and set aside.
4
Heat the oven to 375 degrees F. Prick the eggplant with a fork on all sides to allow steam to escape.
5
Place on a baking sheet lined with parchment paper and bake for 35 minutes or until it is soft and collapsed.
6
Scrape the eggplant flesh out with your fingers or a fork, discarding the skin.
7
Coarsely chop the flesh and place in a mixing bowl.
8
Add all the remaining ingredients, season with salt and freshly ground black pepper, and mix until creamy.
9
Add additional vinegar and lemon juice if you prefer more acidity.
10
To serve, take a toasted pita wedge and top with a teaspoon of hummus and then a teaspoon of eggplant caviar.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 medium pitas, cut into wedges and toasted, 2 cups canned chickpeas (garbanzo beans), 2/3 cup tahini, 6 tablespoons extra-virgin olive oil, and more.

Yes, Eggplant and Hummus Pita Crisps Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!